If you’re familiar with the dining scene in Salt Lake City, then you know that Oquirrh, a family-owned restaurant downtown, is one of the best places to eat in town. Serving locally-sourced American fare, Andrew and Angelena Fuller have created a haven for food enthusiasts with warm service, a beautiful ambiance, and exquisite food.
The menu at Oquirrh changes seasonally, but here you’ll find the perfect cross of nostalgia and sophistication with dishes like bright seasonal salads, milk braised potatoes, rib-eye steaks, and our favorite entree– the confit chicken pot pie.
This confit chicken pot pie is, bar none, the best pot pie you will ever consume. Made with melt-in-your-mouth chicken confit, roasted root vegetables and mushrooms, and golden, flaky crust, it’s our new gold standard for perfect pot pie. But preparing this chicken pot pie is no easy task. Chef Andrew fuller and his team spend hours cooking the chicken in duck fat, slow roasting the vegetables, and preparing each pot pie with handmade pie crust and puff pastry.
We’ve teamed up with the team at Oquirrh to provide you a modified version of their delectable pot pie so that you can make this insanely delicious dish from the comforts of your very own kitchen, in just under an hour. We’ve also altered the recipe so that it serves 4-6, as opposed to the smaller entree-sized portion that is served at the restaurant.
Oquirrh is currently offering dine-in service and takeout Wednesday through Sunday. from 4:30 to 9 p.m. Thank you for supporting this small business that we adore!
Oquirrh Chicken Pot Pie
- 1.5-2 pounds boneless skinless chicken thighs, cut into 1-inch pieces*
- 2 Tablespoons extra virgin olive oil
- 1/2 large yellow or white onion, chopped
- 1/2 pound mushrooms, chopped
- 1 large celery rib, chopped
- 1 large carrot, peeled and chopped
- 1 clove garlic, minced
- 1/4 cup white wine or cooking wine**
- 1 cup chicken stock
- 1/2 cup milk (whole preferred)
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/3 cup flour
- juice of 1/2 of lemon
- 1 ready-to-bake, half pound puff pastry sheet***
- 1 large egg, whisked
- kosher salt and pepper to taste
- flake sea salt and fresh thyme for garnish (optional)
- Preheat the oven to 400° F. Remove the puff pastry from the freezer and set on counter to thaw.
- In a large skillet or dutch oven, heat 1 Tablespoon of the olive oil over medium-high heat. Add chicken and generously season with kosher salt and pepper. Cook for 5-10 minutes, until fully cooked and no longer pink inside. Set chicken aside in a separate bowl and keep juices from chicken in skillet.
- Cook mushrooms, celery, carrot, and onion in the skillet with one additional Tablespoon of oil and juices for 5 minutes over medium-high heat. Add garlic and cook for an additional 5 minutes, or until the vegetables are soft, being careful not to brown them. Deglaze the pan by adding the white wine or cooking wine to vegetables and cook for 3-5 minutes, until the pot is almost dry. Be careful not to burn. Add the chicken stock, milk, and cream to the skillet and bring to a simmer.
- While the chicken and vegetable mixture is coming to a simmer, make the roux. Melt the butter in a small saucepan over medium heat. Once melted, whisk in flour and cook for 1-2 minutes, constantly whisking and until the flour and butter are a golden brown color. Once chicken and vegetable mixture is simmering, add the roux (flour and butter), chicken, lemon, and stir to combine. Cook for 2-3 minutes or until thick and bubbly. Salt and pepper to taste and emove from heat.
- Fill a 9-inch pie plate will pot pie filling. With a rolling pin on a lightly floured surface, gently roll out the thawed puff pastry until it is wide enough to cover the top of the pie plate. Carefully place the puff pastry on top of the pie plate and filling, and tuck the puff pastry under the outside edges of the pie plate, gently forming the pastry to the edges. Brush the top and sides of the pie with the egg wash (whisked egg) with a pastry brush.
- Place the pie on a rimmed cookie sheet, and bake in the center rack for 20-30 minutes, until the puff pastry is golden and brown. Remove from oven and finish with a sprinkle of sea salt and fresh thyme. Serve immediately.