Chicken Pot Pie
$165 per person
What You'll Learn
By the end of the class, you will:
- Master making pâte brisée and homemade puff pastry
- Learn to multi-task while constructing the various components of a classic chicken pot pie
- Learn the general method of a chicken pot pie to develop your own signature version
About This Class
Chicken. Pot. Pie. Three of our favorite words that together form the classic comfort food dish. Moist chicken, seasonal vegetables, creamy velouté sauce made from homemade chicken stock, and that golden flaky crust. It is the perfect, warming one pot meal which is easily made in advance, and in bulk, to last you through the winter.
Join Jessica and David for dinner with examples of pies made with tender pâte brisée and crispy puff pastry. Each student will go home with their own creations to share (or not) with their friends and family.
Everyone will create their own chicken pot pie using seasonal vegetables and their choice of crust. We’ll also have many varieties of chicken pot pie available for you to try.
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David believes cooking is about bringing people together to have a good (and delicious) time.
Jessica Sullivan got her start cooking professionally with Paul Kliste at his Restaurante Fratelli in Portland, Oregon. After relocating to San Francisco in 2004, she worked as executive pastry chef at Nancy Oakes’ Boulevard Restaurant, and later at Prospect. In 2012, she accepted the position of executive pastry chef for Craig Stoll’s Delfina Restaurant Group. Today, she is a full-time Pastry Arts instructor at San Francisco Cooking School and serves on the board of non-profit Sprouts Cooking Club.