Black Truffle Chicken Pot Pie
Poach the chicken gently — a hard boil makes it tough.
About 13 hours if you’re slow · About 12 hours if you push. Most of it is the dough resting overnight.
Method
chefjasonmckinney.com/recipes/black-truffle-chicken-pot-pie
- 1
A day ahead. Grate 1 stick (4 ounces) of the butter onto a plate and freeze for 20 minutes. Remove the chicken from your refrigerator and set aside to temper for 30 minutes.Timer: 20 min
- 2
Meanwhile, in a medium mixing bowl, whisk together 1¼ cup of the flour, 1 teaspoon salt and 1 teaspoon sugar. Crumble in the frozen butter and rub the flour and butter with your hands (like your hands are cold and you’re trying to warm them) until butter is pea-sized. Use your hands to incorporate 5 tablespoons of ice water until the dough just comes together, being careful not to overwork the flour. Wrap with plastic and refrigerate overnight.
- 3
Season the chicken thighs with salt and place in a medium pot with the poaching aromatics. Smash 2 of the garlic cloves and add to the pot. Slice the shallot and add to the pot.
- 4
Halve the lemon and add, then cover the chicken with water and bring to a boil over medium heat. Once boiling, turn off the heat, cover, and allow the chicken to gently poach until cooked through, 15–20 minutes.Timer: 15 min
- 5
Strain and transfer the poaching liquid to a sealed container in your refrigerator or freezer to reserve for later use. Transfer the chicken to a cutting board. When it’s cool enough to handle, shred and place in an airtight container in your fridge.
- 6
On the day. Preheat your oven to 190°C.
- 7
Dice the carrots and onion. Mince the remaining 3 garlic cloves. Slice the asparagus into coins. Pick all of the herbs and mince together. Haché half of the truffle carpaccio.
- 8
In a medium saucepan, melt 6 tablespoons of butter. When butter is foamy, add the onion, carrots, and sauté until tender.
- 9
Add the minced garlic and a sprinkle of truffle salt or flaky sea salt and cook until fragrant.
- 10
Sprinkle in ½ cup of flour and cook, stirring constantly for 5–7 mins.Timer: 5 min
- 11
Whisk in the stock and bring to a boil. Simmer until thickened, then turn off the heat and add the shredded chicken, asparagus, hachéd truffle carpaccio, and herbs. Season with truffle salt or flaky sea salt and champagne vinegar. This is the filling!!!
- 12
Place the filling in a pie plate and let cool to room temperature.
- 13
Meanwhile, on a floured surface, roll out to at least 2” larger than the pie plate. Lay on top of the pie plate and filling, crimp, and score.
- 14
Place in the oven and bake, uncovered, for 30–45 mins. Let rest for 10–15 minutes, then slice off a piece and enjoy! Serve with your favorite hot sauce.Timer: 30 min
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