By Chef Casey Corn
- 2 ea cooked chicken breasts
- 1 pkg puff pastry, defrosted
- 1 ea egg
- 4 Tbs unsalted butter
- ¼ c flour
- 1 c leeks, chopped
- 1 Tbs tarragon, chopped
- 1½ Tbs The Truffleist truffle butter
- 2 c chicken stock
- ½ c frozen peas
- 1 Tbs white wine
Cube or shred the chicken breasts, and set aside in a bowl. Preheat the oven to 400F.
Dust your countertop with flour, then place the puff pastry down and dust with more flour. Roll out so that the pastry is about ½ centimeter thick. Use whatever dish you’ll be serving the pot pie in to make the tops: place the dish upside down on the pastry, then use a sharp knife to cut out a round about 1 inch bigger than the dish. Line a baking sheet with parchment, and place this pastry round on, then repeat for however many pot pies you’re making. Wrap the baking sheet in cling film, and place in the fridge until ready to use.
Beat the egg in a small bowl, and set aside.
In a large pan, melt the unsalted butter, and when foaming, whisk the flour in. Let cook over medium low heat, whisking often, until the flour cooks out, but the butter doesn’t brown, about 3 minutes. Whisk in the chicken stock, and whisk often to allow sauce to become smooth and thicken.
In a separate pan, melt the truffle butter over medium low heat, and saute the leeks until soft, about 3-5 minutes. Add the chicken in, and toss to coat, then the peas, bringing the heat up slightly to allow any excess water to evaporate. Pour in the white wine, and bring to a simmer, letting the wine reduce by half.
Transfer the chicken/leek mixture to the pan with the sauce, add in the tarragon, and stir thoroughly to combine.
Take the puff pastry out of the fridge, and gently lift the parchment sheet with the pastry rounds off and place on the counter. Line the baking sheet with a new sheet of parchment, and place the pot pie dishes on top.
Divide the pot pie filling evenly between the dishes, then use a pastry brush to coat the rims of the dishes, and about half an inch down the outside, with the beaten egg, so that the pastry will stick.
Cut tiny vent holes in the center of the pastry, then lay it over the pot pie dishes and press into the egg washed sides to seal. Place the baking sheet on a rack in the center of the oven and cook for 15-20 minutes, until pastry is golden and puffed. Remove from the oven, and serve immediately.