Celebrating the truffle season. Chicken Pot Pie with Black Truffle.

Everybody will fall in love with this cosy and comfort pot pie with some twist.

Truffles, truffles, truffles. This is the most exciting thing of the winter that makes this season very special. My favourite way to celebrate the truffle season to cook something nice and simple for family.
A few premium quality Perigord black truffles just arrived right to my door. Thank you to my friends from Tewnion Truffiere for this most wonderful surprise.

If you haven’t tried truffle yet, catch the moment, order now. Turn your weekend into the memorable gourmet adventures.

Arriving truffles is always a big moment, the container with magical fungi is just opened and all of my apartment is already full of that beautiful aroma.

It’s not easy to describe the flavour and aroma of truffles, but commonly you’ll hear it described as slightly garlicky with a deep musky aroma. It’s a very earthy, pungent and even sexy. Their blissful aroma makes them one of the most expensive delicacies in the world. The fungi are mainly used as garnish shavings over gourmet food.
Don’t miss out my article with what to do with truffle, how to store it, and A few facts about black truffles.

Celebrating the truffle season. Chicken Pot Pie with Black Truffle.
Pin
Print

Celebrating the truffle season. Chicken Pot Pie with Black Truffle.

Recipe by Leno RegushCourse: MainCuisine: ClassicDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

10

minutes

Everybody will fall in love with this cosy and comfort pot pie with some twist.

Ingredients

  • 4 skinless free-range chicken thighs

  • 1 leek (white part only), sliced

  • 2 carrots, cut into chunks

  • 1/2 cup white wine

  • 1 pack of buttery puff pastry (thawed, if frozen)

  • 1 beaten egg

  • fresh black truffle (I’m using premium Perigord black truffle)

  • olive oil

  • black pepper

  • salt

  • Chicken Veloute Sauce: 

  • 30g butter

  • 30g plain flour

  • 3 cups hot chicken stock

  • 1/4 cup room temperature cream

  • freshly grated nutmeg

  • salt

  • black pepper

Directions

  • Preheat the oven to 200C.
    Season the chicken with salt and pepper. Preheat cast iron pan with some oil and brown the chicken until lightly browned. Transfer the pan to the oven and roast for about 7-10 minutes, until chicken is fully cooked. Chill the chicken, then cut into 3 cm cubes. Set aside.
  • Meanwhile, preheat saute pan with some olive oil. Add the leek and carrots and saute until nice and soft, but don’t let them browning. Then the vegetables are fully soft, add 1/2 cup white wine. Continue to cook until wine is evaporated. Season with salt and pepper. Set aside the vegetables.
  • Veloute sauce. In a medium-size saucepan melt the butter over medium-low heat. Add the flour and whisk until fully incorporated. Cook until it turns a blond colour. Slowly add the hot stock, a bit at a time. Whisk and let it come back to a gentle boil each time before adding more stock. Add the stock until you reach a silky-smooth consistency. Stir in 1/4 cup of cream. Season with nutmeg, salt and pepper to taste. Add sliced chicken and vegetables, mix gently.
  • Divide chicken veloute between 4 ovenproof pots. Sprinkle with shaved fresh black truffle (about 1/2 teaspoon for each pot).
  • Meanwhile, remove puff pastry from the fridge. Then use a bowl to cut rounds from the pastry about 1cm wider (all the way around) than the pots.
  • Preheat the oven to 200C.
  • Brush edge of pots with egg. Top with puff pastry, folding down the edges. Brush the dough with the egg wash. Bake 25 – 30 minutes until deep golden. Serve immediately!
 

Comments are closed.