Chicken Pot Pie with Crispy Tops

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time


Auto Steam Bake

Rack Position

Solid Pan
Position - 1


  • 1/4 cup carrot, diced
  • 1/4 cup celery, diced
  • 1/4 cup onion, diced
  • 4 ounces flour
  • 1 clove garlic, minced
  • 4 ounces butter
  • 2 cups chicken stock
  • 1 cup cream
  • 1 cup mixed frozen vegetables
  • 1 1/2 pounds chicken, diced
  • 1 pack puff pastry


Add butter, chicken, carrot, celery, and onion to a medium sauce pot on low heat and cook for about 3 to 4 minutes or until the vegetables are tender. Add the garlic and cook for another minute.

Add the flour and stir until all the butter is soaked up by the flour.

Whisk in the chicken stock half of a cup at a time, making sure there are no lumps in the flour. Add the frozen vegetables and combine.

Bring the mixture up to a boil and reduce to a simmer, stirring as it starts to thicken.

Add cream and stir.

Season with salt and pepper, portion into a cooking ramekin, and cool.

Cut puff pastry to fit the top of the ramekin or bowl. Brush the top of the puff pastry with an egg wash. Cover and let rest in the refrigerator for a few hours or up to overnight.

Set in the Wolf Legacy Convection Steam Oven on Auto-Steam Bake Mode, Puff Pastry setting at 375°F for about 18 minutes, depending on the size of the dish. Remove from the Wolf Legacy Convection Steam Oven and let cool for 10 minutes.