Wolfgang's Famous Chicken Pot Pie

Every year at the Oscars, we make chicken pot pie. We don't make four or six, we make 1,000 individual of them. And they love it, and you will love it too. For the sauce, we make a classic chicken veloute. We melt the butter, and we're gonna add flour to our butter. We don't wanna brown it, we're just gonna cook it for a few minutes here. And now we add our warm chicken stock. And you stir it really well. Salt, pepper, maybe even a little touch of nutmeg. I'm gonna finish it with a little touch of cream and a little lemon juice. You want the sauce have this velvety texture, and that's where the name veloute come from, velvet. I have cooked an assortment of bite-sized vegetables here for the filling. I wanna saute it a little bit to get the sweetness out of the carrots and the onions and the parsnips. Now you know my favorite meat for chicken pot pie is the dark meat. One more taste. All right, and now we are ready to finish our chicken pot pie. The dough has to go over it, so you need the dough a little bit bigger. So I use a glass bowl like that, cut it out with a little knife, brush it with a little egg, and you put your dough right on top. We're gonna put our chicken pot pie on a middle rack. I can smell it. Wouldn't you be proud to bring that to the table? If you wanna make it shiny, you brush it a little bit with a little bit of butter or a little bit of olive oil. And look at that. One of the great dishes, a beautiful chicken pot pie. If that is not something special, I don't know what is special. This is one of my favorite comfort food, and it will become yours too, I am sure.