Vol au Vent de Poulet (French Chicken Pot Pie)

Courtesy Chef Patrice Rames

Serves 12

4 boneless skinless chicken breasts
3 tbsp. olive oil
1 butternut squash cut into bite-sized pieces
2 onions (cut into large dice)
1 large carrot (cut into large dice)
1 turnip (cut into large dice)
2 stalks celery (cut into large dice)
½ cup white mushrooms (quartered)
Kosher Salt and Pepper to taste
1 tbsp fresh thyme (chopped finely)
1 small bunch parsley (chopped finely)
¼ cup brandy
1 cup white wine
1 cup chicken or vegetable stock
2 ½ tbs butter
2 tbsp flour
2 cups milk
½ tsp nutmeg
½ tsp cayenne pepper
1 tsp salt
4 egg yolks
1tsp Dijon mustard
2 cups heavy cream
1 package frozen puff pastry

Add butter in saute pan on medium and allow to melt.  Sprinkle flour and incorporate into butter. Cook for 4 to 5 minutes. Remove pan from heat and let cool. In saucepan heat 2 cups of milk until hot. Add hot milk to saute pan (with flour butter mixture). Whisk and bring to a boil and cook for 10 minutes. Add salt, nutmeg, and cayenne. Reserve.

In large saute pan, 1 tbsp olive oil on medium heat. Cook each vegetable separately for 4 to 6 minutes. Reserve each cooked vegetable in a large mixing bowl. After all vegetables are cooked add them to a large roasting pan with ¼ cup brandy and 1 cup white wine,  chicken stock, parsley, thyme and béchamel sauce. Cook on medium heat for 5 minutes.

Cut breast into ¾ inch chunks (bite-sized). Blanch in simmering water with lemon juice and salt and pepper for 3 minutes. Add to vegetable mixture.

In cold sauce pan, add egg yolks, Dijon mustard and cream. Whisk well. Bring mixture up to a simmer and cook for 2 minutes. Run egg sauce through wire mesh strainer or chinois and keep warm.

For pastry, cut into 4x4 inch squares. Cut into each square a ½ inch smaller square leaving 2 opposite corners of square connected and uncut. Fold up and over bottom loose corner up then top loose corner down leaving a new pastry square with decorative corners. Brush with light egg wash and cook according to package instructions.


To plate:
For pastry, cut into 4x4 inch squares. Cut into each square a ½ inch smaller square leaving 2 opposite corners of square connected and uncut. Fold up and over bottom loose corner up then top loose corner down leaving a new pastry square with decorative corners. Brush with light egg wash and cook according to package instructions.


To plate:

Place one cooked pastry square in center of large plate or bowl. Spoon1/2 cup chicken vegetable mixture onto center of square and garnish with your egg sauce and fresh parsley.

Place one cooked pastry square in center of large plate or bowl. Spoon1/2 cup chicken vegetable mixture onto center of square and garnish with your egg sauce and fresh

Contact Us