TRUFF-alo Deconstructed Chicken Pot Pie | Dorothy Lane Market
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    Dorothy Lane Market

    TRUFF-alo Deconstructed Chicken Pot Pie

    PREP TIME 25 mins
    COOK TIME 1 hr
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Feb 18th, 2022
    • BY Chef Carrie Walters

    INGREDIENTS

    • 4 Tbsp butter
    • 1 cup onions, chopped
    • 1 cup celery, chopped and divided
    • ½ cup carrots, chopped
    • 1 tsp salt
    • ¼ tsp black pepper
    • 4 Tbsp flour
    • 3 cups chicken stock
    • 6 Tbsp TRUFF Hot Sauce
    • 1 lb DLM Rotisserie Chicken, diced or shredded
    • 2 Tbsp sour cream
    • 1 defrosted, unbaked all-butter crust, remove from pan if one is provided
    • Crumbled blue cheese for garnish

    INSTRUCTIONS

    1
    Preheat the oven to 350º F.
    2
    In a large pot over medium heat, melt butter and sauté the onions, 1/2 cup of the celery, and the carrots until soft, but not brown. Season with salt and pepper.
    3
    Sprinkle the flour and stir until well mixed. Slowly add the stock. Bring to a boil, then lower heat and let simmer for 5–10 minutes until slightly thickened.
    4
    Add the 1/4 cup TRUFF Hot Sauce, chicken, and sour cream. Mix well.
    5
    Meanwhile, place pie crust flat on a parchment-lined baking tray, score with a fork, and brush with reserved 2 Tbsp of TRUFF Hot Sauce.
    6
    Bake in a preheated oven until the pie crust is set and crisp, about 15–20 minutes.
    7
    Cut into wedges to serve with the TRUFF-alo chicken mixture and garnish with the reserved raw chopped celery, crumbled blue cheese, and additional TRUFF Hot Sauce.

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    TRUFF-alo Deconstructed Chicken Pot Pie

    PREP TIME 25 mins
    COOK TIME 1 hr
    SERVINGS 4

    INGREDIENTS

    • 4 Tbsp butter
    • 1 cup onions, chopped
    • 1 cup celery, chopped and divided
    • ½ cup carrots, chopped
    • 1 tsp salt
    • ¼ tsp black pepper
    • 4 Tbsp flour
    • 3 cups chicken stock
    • 6 Tbsp TRUFF Hot Sauce
    • 1 lb DLM Rotisserie Chicken, diced or shredded
    • 2 Tbsp sour cream
    • 1 defrosted, unbaked all-butter crust, remove from pan if one is provided
    • Crumbled blue cheese for garnish

    INSTRUCTIONS

    1
    Preheat the oven to 350º F.
    2
    In a large pot over medium heat, melt butter and sauté the onions, 1/2 cup of the celery, and the carrots until soft, but not brown. Season with salt and pepper.
    3
    Sprinkle the flour and stir until well mixed. Slowly add the stock. Bring to a boil, then lower heat and let simmer for 5–10 minutes until slightly thickened.
    4
    Add the 1/4 cup TRUFF Hot Sauce, chicken, and sour cream. Mix well.
    5
    Meanwhile, place pie crust flat on a parchment-lined baking tray, score with a fork, and brush with reserved 2 Tbsp of TRUFF Hot Sauce.
    6
    Bake in a preheated oven until the pie crust is set and crisp, about 15–20 minutes.
    7
    Cut into wedges to serve with the TRUFF-alo chicken mixture and garnish with the reserved raw chopped celery, crumbled blue cheese, and additional TRUFF Hot Sauce.

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