Luxe Chicken Pot Pie

S6 E20 | Tana Mongeau & Imari Stuart | Just a Trio of Influencers | Something’s Burning

Social media royalty Tana Mongeau and Imari Stuart come by the kitchen — but since everyone’s on GLP-1s, no one is eating the truffle chicken pot pie I made. Instead, we talk skincare routines, men’s underwear, getting canceled, and how shockingly good I look in Tana’s lip kit. Meanwhile, I make a ridiculously over-the-top luxe chicken pot pie loaded with truffle, crème fraîche, and puff pastry.

Ingredients

  • Sauce:
  • ½ cup all-purpose flour
  • ½ cup unsalted butter
  • 4 cups chicken broth
  • 1 cup crème fraîche
  • 2 tbsp truffle oil
  • 3 tbsp black truffle, finely chopped
  • 2 tbsp lemon juice
  • Pinch truffle salt
  • Pinch white pepper

  • Filling:
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 white onion, finely diced
  • 2 carrots, finely diced
  • 4 chicken thighs, diced into bite-size pieces
  • ½ cup frozen peas
  • 2 sprigs thyme, leaves removed
  • 1 tbsp cognac
  • 4 thin slices black truffle
  • 2 sheets puff pastry
  • 2 eggs
  • Salt and pepper

  • Optional Side Salad:
  • 4 cups watercress (or 1 large bunch), thick stems removed
  • 1 baby butter lettuce, leaves torn
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • Flaky salt
  • Pinch of pepper

  • Special Equipment:
  • 4 × 10–12 oz ramekins

Method

  1. Preheat oven to 350°F.
  2. Make the sauce: melt butter in a large pot over medium-low heat. Add flour and whisk to combine. Lower heat and whisk continuously for 5 minutes to cook out the flour.
  3. Increase heat to medium-high and slowly add chicken broth, whisking constantly. Bring to a boil, then reduce to low and simmer 5 minutes until slightly thickened.
  4. Turn off heat and whisk in crème fraîche, truffle oil, and chopped truffle. Season with lemon juice, truffle salt, and white pepper. Taste and adjust seasoning. Transfer sauce to a bowl and cool (room temp or fridge).
  5. In a large skillet over medium heat, add olive oil and butter. Once hot, add chicken thighs, season with salt and pepper, and sauté 6 minutes until lightly golden. Transfer chicken to plate and refrigerate.
  6. In the same pan over medium-low heat (add oil if needed), add onions and carrots. Sauté gently 8 minutes until onion is translucent.
  7. Add peas and thyme; stir. Deglaze pan with cognac, scraping bottom, and cook 1 minute. Remove from heat and cool.
  8. Crack eggs into a small bowl and whisk for egg wash.
  9. Combine cooled sauce, chicken, and vegetables; stir well.
  10. Roll puff pastry slightly to smooth cracks. Cut circles about ½ inch larger than ramekins.
  11. Fill ramekins with chicken mixture, leaving ½ inch space at top. Place a slice of black truffle on each pie.
  12. Brush rim of ramekins with egg wash. Place puff pastry circles on top and press to seal.
  13. Cut a small steam hole in center of each pastry lid and brush tops generously with egg wash.
  14. Place ramekins on sheet tray and bake 20–25 minutes until deep golden brown.
  15. While pies bake, make optional salad: whisk vinegar, olive oil, salt, and pepper in bowl. Add greens and toss gently.

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