Chicken Pot Pie

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Ryan Wolf from Mount Vernon Country Club shows us how to make Chicken pot pie.

Chicken “Pot Pie”

Potato Gnocchi- are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients.  The dough for gnocchi is most often rolled out, and then cut into small pieces of about the size of a cork.  They are then pressed with a fork or a cheese grater to make ridges which hold sauce.

1 cup water

1 egg

1 teaspoon butter

1 pinch garlic powder

1 pinch white pepper

2 cups potato flakes (bob’s red mill)  *do not use an instant mashed potato product.  It has to be dehydrated potato only.

1 ¼ cups unbleached all-purpose flour

½ teaspoon sea salt


In a medium sized mixing bowl combine the potato flakes, flour, salt, pepper and garlic powder.

Place the water, egg and butter in a food processor and mix at low speed until combine.

Add the potato flake-flour mixture to the food processor and mix at low speed until a dough forms into a single uniform ball.

Flour your hands and work surface and gently knead the dough (do not overwork), divide the dough into 5 equal sized portions.  Roll the dough into ropes ¼ inch thick.

Cut the ropes into bite-sized pieces and roll each piece on a gnocchi board or along the tines of a fork to create a ridged pattern.

Boil in salted water for about 3 minutes (when they float to the surface, they are ready).  Drain with a slotted spoon, place on a sheet tray and place into the refrigerator to cool rapidly.  (For the optimal texture Gnocchi should be cooked and then cooled before sautéing for plating.

For plating, in a sauté pan boil the potato gnocchi in the supreme sauce to reheat.

Chicken Supreme Sauce- Traditionally, this sauce is made from a velouté sauce (a roux sauce made with a meat stock - in the case of suprême, a chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then strained through a fine sieve.

1 tablespoon of butter

1 ½ tablespoon of flour

2 quarts low sodium chicken broth

1 ½ cups of heavy cream

¼ cup of dry white wine


Melt the butter in a medium sized sauce pan.  When the butter is melted add the flour to create a roux.

Add the chicken broth and heavy cream into the sauce pan with the roux mixture.

Over high heat reduce the chicken stock and heavy cream down to 2 cups of chicken supreme sauce.

Add salt and white pepper to taste.  Reserve and hold warm for plating.


Airline Chicken Breast- is a food dish comprising a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tenderloin attached, otherwise boneless.[1] The cut is also known as a Frenched breast.


4 airline chicken breast (boneless chicken breast with drumette attached)

1 lemon

1/3 cup olive oil

¼ cup white wine

1 teaspoon salt

½ teaspoon fresh cracked pepper

In a small bowl, combine the lemon juice, olive oil, white wine, salt & pepper.  Whisk briefly to combine.  Marinate the chicken in the marinade for at least 1 hr.

For plating, sear over high heat skin side down in a sauté pan with a small amount of oil to brown the skin of the chicken.  When it’s time to flip the chicken only do so once. Finish cooking the chicken in the oven at 350 degrees until the chicken reaches an internal temperature of 165 degrees.


Micro Green/Vegetables- A microgreen is a tiny vegetable green that is used both as a visual and flavor component or ingredient primarily in fine dining restaurants. Fine dining chefs use microgreens to enhance the beauty, taste and freshness of their dishes with their delicate textures and distinctive flavors.

8 each sugar snap peas

12 each micro carrots


Clean the micro carrots with a kitchen rag and warm water.  Butterfly the sugar snap peas to reveal the peas.  Reserve the vegetables in water.

For plating, boil the peas and carrots for 1 minute in 1/2 cup of water and a table spoon of butter, add salt and pepper to taste.  Do not overcook. 


Source for procuring micro greens, shoots and tiny vegetables.


Plating instructions

Place a small amount of mashed potatoes at 12 o’clock on the plate (optional)

Pour ½ a cup of chicken supreme sauce and 5 potato gnocchi onto each plate. Space out the potato gnocchi evenly around the plate.

Place the cooked chicken breast leaning up against the mashed potatoes to add height.

Delicately place the sautéed peas and carrots around the plate, leaning some against the chicken and potato gnocchi.

Garnish the top of the chicken with Pea Tendrils or any fresh greens you have available to you.

Serve while hot and enjoy your reward!