Wolfgang Puck is one of the world's best known chefs and restaurateurs. These are ten recipes he is famous for, from chicken pot pie to mushroom risotto, each with full ingredients and step-by-step instructions so you can cook them at home.

1. Wolfgang Puck's Chicken Pot Pie

Chicken pot pie with a golden crust.

Ingredients:

  • 2 cups cooked and shredded chicken
  • 1 cup frozen peas and carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 refrigerated pie crust

Instructions:

  1. Preheat the oven to 425°F.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, celery, and peas and carrots, and cook about 5 minutes, until tender.
  3. Stir in the flour, salt, and pepper and cook 1 minute more.
  4. Gradually add the chicken broth and milk, stirring constantly until the sauce thickens and comes to a boil.
  5. Mix in the shredded chicken.
  6. Pour the mixture into a 9-inch pie dish.
  7. Lay the pie crust over the top, press the edges to seal, and cut a few slits for steam.
  8. Bake 20-25 minutes, until the crust is golden brown.
  9. Let the pot pie cool a few minutes before serving.

2. Wolfgang Puck's BBQ Chicken Pizza

BBQ chicken pizza.

Ingredients:

  • 1/2 cup BBQ sauce
  • 1/2 cup diced cooked chicken
  • 1/2 cup diced red onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced pineapple
  • 1 cup shredded mozzarella cheese
  • 1 pre-made pizza crust

Instructions:

  1. Preheat the oven to 425°F.
  2. Spread the BBQ sauce over the crust, leaving a 1-inch border.
  3. Top with the chicken, red onion, bell pepper, and pineapple.
  4. Sprinkle the mozzarella over the top.
  5. Bake on a baking sheet 10-12 minutes, until the cheese is melted and the crust is golden.
  6. Cool a few minutes before slicing.

3. Wolfgang Puck's Spaghetti Carbonara

A plate of spaghetti carbonara.

Ingredients:

  • 8 oz spaghetti
  • 4 egg yolks
  • 1 cup grated Parmesan cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp chopped fresh parsley
  • salt and pepper to taste

Instructions:

  1. Cook the spaghetti in salted boiling water according to the package.
  2. Whisk the egg yolks, Parmesan, and cream in a small bowl. Set aside.
  3. Melt the butter in a large skillet over medium heat and cook the garlic 1-2 minutes, until fragrant.
  4. Add the bacon and cook 2-3 minutes more.
  5. Drain the spaghetti and add it to the skillet.
  6. Pour the egg yolk mixture over the pasta and toss gently to coat.
  7. Finish with parsley, salt, and pepper.
  8. Serve hot.

4. Wolfgang Puck's Beef Stroganoff

Beef stroganoff in a creamy sauce.

Ingredients:

  • 1 lb beef tenderloin, sliced into thin strips
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 2 tbsp tomato paste
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste
  • 8 oz egg noodles, cooked according to package instructions

Instructions:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Brown the beef strips on all sides, 3-4 minutes, then set aside.
  3. In the same skillet, cook the onion and garlic 2-3 minutes, until the onion is translucent.
  4. Stir in the beef broth, sour cream, tomato paste, mustard, and Worcestershire sauce.
  5. Return the beef and simmer 5-7 minutes, until the sauce thickens and the beef is cooked through.
  6. Season with salt and pepper.
  7. Serve over the egg noodles.

5. Wolfgang Puck's Baked Macaroni and Cheese

Baked macaroni and cheese.

Ingredients:

  • 8 oz elbow macaroni
  • 2 cups milk
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups shredded cheddar cheese
  • 1 cup bread crumbs

Instructions:

  1. Preheat the oven to 350°F.
  2. Cook the macaroni in salted boiling water according to the package.
  3. Melt the butter in a large saucepan over medium heat, then stir in the flour, salt, and pepper to form a paste.
  4. Gradually add the milk, stirring constantly until the sauce thickens.
  5. Stir in 1 1/2 cups of the cheddar until melted.
  6. Drain the macaroni and mix it into the sauce.
  7. Transfer to a 9x13-inch baking dish.
  8. Top with the remaining 1/2 cup cheddar and the bread crumbs.
  9. Bake 20-25 minutes, until golden on top.

6. Wolfgang Puck's Chicken Parmesan

Chicken Parmesan with melted mozzarella.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup olive oil
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat the oven to 350°F.
  2. Set up three shallow bowls: flour, beaten eggs, and bread crumbs.
  3. In a fourth bowl, mix the Parmesan, Italian seasoning, salt, and pepper into the bread crumbs.
  4. Dip each chicken breast in flour, then egg, then the bread crumb mixture, coating both sides.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Cook the chicken 3-4 minutes per side, until golden brown.
  7. Transfer to a 9x13-inch baking dish.
  8. Spread the marinara over the chicken and sprinkle with mozzarella.
  9. Bake 15-20 minutes, until the cheese is melted and the chicken is cooked through.

7. Wolfgang Puck's Chili Con Carne

A bowl of chili con carne.

Ingredients:

  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt and pepper to taste

Instructions:

  1. Heat the olive oil in a large pot over medium heat.
  2. Cook the beef, onion, bell pepper, and garlic until the beef is browned and the vegetables are tender.
  3. Drain any excess fat.
  4. Add the tomatoes, beans, broth, chili powder, cumin, and paprika and stir.
  5. Bring to a boil, then simmer on low 20-30 minutes so the flavors come together.
  6. Season with salt and pepper.
  7. Serve hot with toppings like shredded cheese, sour cream, and green onions.

8. Wolfgang Puck's Shrimp Scampi

Shrimp scampi over pasta.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice
  • 1 tbsp chopped fresh parsley
  • salt and pepper to taste
  • 8 oz linguine, cooked according to package instructions

Instructions:

  1. Melt the butter in a large skillet over medium heat.
  2. Cook the garlic 1-2 minutes, until fragrant.
  3. Cook the shrimp 2-3 minutes per side, until pink and opaque, then set aside.
  4. Add the wine, broth, and lemon juice to the skillet. Boil 3-4 minutes, until reduced by about half.
  5. Return the shrimp and toss in the sauce.
  6. Finish with parsley, salt, and pepper.
  7. Serve over the linguine.

9. Wolfgang Puck's Caesar Salad

A Caesar salad with croutons.

Ingredients:

  • 1 head romaine lettuce, chopped
  • 1 cup croutons
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 egg yolk
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup olive oil
  • salt and pepper to taste

Instructions:

  1. Combine the romaine, croutons, and Parmesan in a large bowl.
  2. Whisk the garlic, egg yolk, lemon juice, and mustard in a small bowl.
  3. Gradually whisk in the olive oil until the dressing emulsifies.
  4. Season the dressing with salt and pepper.
  5. Toss the salad with the dressing.
  6. Serve immediately.

10. Wolfgang Puck's Mushroom Risotto

Mushroom risotto in a bowl.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1/2 cup white wine
  • 1 tbsp butter
  • 1 small onion, chopped
  • 8 oz mushrooms, sliced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • salt and pepper to taste

Instructions:

  1. Bring the chicken broth to a simmer in a saucepan.
  2. In a separate large saucepan, melt the butter over medium heat and cook the onion 2-3 minutes, until translucent.
  3. Add the rice and stir 1-2 minutes, until coated in butter.
  4. Pour in the wine and cook 1-2 minutes, until absorbed.
  5. Add a ladleful of hot broth and stir until absorbed.
  6. Keep adding broth one ladleful at a time, stirring constantly, until the rice is al dente, about 20-25 minutes.
  7. Meanwhile, cook the mushrooms in a separate skillet over medium heat, 3-4 minutes, until tender.
  8. Stir the mushrooms, Parmesan, and parsley into the rice.
  9. Season with salt and pepper.
  10. Serve hot.

Start with the pot pie or the mac and cheese and work your way down the list.