Chicken Pot Pie (As Made By Wolfgang Puck)

I'm Wolfgang Puck and I own a few restaurants and I gonna cook chicken pot pie. It's old style cooking in a way, like comfort food often comes from your grandmother. You don't want the flour to brown, so it should stay nice and off-white. Stir it frequently because if not, it will stick. Now, let me show you what I like about the consistency. You take a spoon, put a streak through. You still see the soup spoon underneath, but the sauce cover the spoon perfectly. The same way then in our dish. The most important thing, really, when you make the sauce is then to taste it. Put a little more salt. You also can add a little cream to it to make it even more rich. There should be no way that anywhere you go, in your home or in a restaurant, that something is under-seasoned or over-seasoned. You can add any vegetables you have. I think in the winter time, we have a lot of root vegetables, like you could add parsnips to it. You can add celery root to it. Whatever you find at the local store or on the farmer's market. You don't have to cut it in perfect circle. It's okay if it's a little oval or whatever. The most important thing is that it's bigger than your bowl. Also, if you don't have chicken, you could make the same thing with turkey, for example. Leftover turkey would be perfect. Here is our truffle. It's really for a special occasion. I bought one once in Italy for $19,000, one. And we spend hundreds of thousands of dollars for diamonds. And you cannot even eat it, so. You know, what I like about the chicken pot pie is the presentation also. When you take it out of the oven and it has this beautiful brown dome, people are gonna say, what is this? And then they're gonna dig in it and you get this, all the flavors coming out. Some things will never go out of fashion. People love chicken pot pie. Oh, yes!