Wolfgang Puck's Chicken Potpie Recipe

Get Wolfgang Puck’s Oscar recipes (for free!): Spicy Tuna Tartare in Sesame Miso Cones: https://nyti.ms/40lUM6q Chicken Potpie: https://nyti.ms/3NbtU6a Chocolate Truffle Cakes: https://nyti.ms/4bBl3nA You don’t need to be a movie star to eat like one. Wolfgang Puck joins us in the NYT Cooking studio kitchen to share three recipes from his menu for the Oscars Governors Ball, the official Academy Awards after-party, that you can make at home. First, he shows us how to make his signature spicy tuna tartare that gets tucked into savory-sweet sesame miso cones. Next up, he cooks individual chicken potpies that can be fully assembled and refrigerated in advance. For dessert, he whips up his ethereally light, 30-minute molten chocolate cakes. And the ultimate party favor? The chocolate Oscar statuettes, of course, which are made of Valrhona chocolate and sprayed with 24-karat gold. “Every guest from us gets an Oscar,” he says, “so they go home happy.” 00:00 Intro 01:20 Spicy Tuna Tartare in Sesame Miso Cones 09:15 Wolfgang Puck’s Chicken Potpie 15:40 Chocolate Truffle Cakes 22:16 Painting the Chocolate Oscars ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904 VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).