This Gordon Ramsay Chicken Pot Pie Recipe is a creamy and cozy recipe, which is made with shredded chicken and puff pastry. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Jump to RecipeGordon Ramsay Chicken Pot Pie Recipe Ingredients
- 960ml chicken stock
- ½ onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 30g unsalted butter
- 60g all-purpose flour
- 240ml heavy cream
- 2 garlic cloves, minced
- 5g fresh thyme leaves
- 5g kosher salt
- 1g black pepper
- 75g peas (thawed)
- 450g shredded chicken (cooked)
- 1 sheet puff pastry (defrosted)
- 1 egg, beaten (for egg wash)
How To Make Gordon Ramsay Chicken Pot Pie
- Cook the Vegetables: In a large pot, bring the chicken stock to a simmer. Add the diced onion, carrot, and celery. Cook for 6 to 8 minutes until the vegetables are tender.
- Make the Roux: While the vegetables cook, melt the butter in a separate small saucepan. Whisk in the flour and cook for 3 minutes, stirring constantly, to create a roux.
- Thicken the Sauce: Use a slotted spoon to remove the cooked vegetables from the stock and set them aside. Slowly whisk the roux and the heavy cream into the simmering chicken stock. Continue to stir until the sauce has thickened.
- Combine the Filling: Stir the cooked vegetables, minced garlic, thyme leaves, salt, pepper, thawed peas, and shredded chicken into the thickened sauce. Stir until everything is well combined and heated through.
- Assemble the Pie: Preheat your oven to 392°F (200°C). Pour the creamy chicken filling into a baking dish or individual ramekins.
- Top with Pastry: Lay the sheet of puff pastry over the top of the baking dish. Trim any excess and press the edges to seal. Cut a few small vents in the top of the pastry to allow steam to escape. Brush the entire surface with the beaten egg wash.
- Bake and Rest: Bake for 10 to 12 minutes, or until the pastry is golden brown and the filling is bubbling. Let the pot pie rest for 5 to 10 minutes before serving.
Recipe Tips
- How do I properly handle puff pastry? For the best results, always thaw puff pastry in the refrigerator overnight. Thawing it at room temperature can make it sticky, warm, and difficult to work with.
- Why is it important to rest the pot pie after baking? The filling is extremely hot straight out of the oven. Letting it rest for 5-10 minutes allows the filling to set slightly and cool down to a safe eating temperature.
- How do I get a perfectly golden-brown crust? The egg wash is key. Brushing the pastry with a beaten egg before baking gives it a beautiful, shiny, golden finish. For an extra-secure seal, you can brush the rim of your baking dish with the egg wash before laying the pastry on top.
- Can I make the filling ahead of time? Yes, this is a great time-saver. You can prepare the entire filling, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. You can also freeze the filling (without the pastry) for a future meal.
What To Serve With Chicken Pot Pie
This rich and creamy pot pie is a complete meal in a single dish, but it’s also lovely with:
- A simple green salad with a bright, acidic vinaigrette.
- Steamed green beans or asparagus.
- A side of cranberry sauce for a sweet and tangy contrast.
How To Store Chicken Pot Pie
Store: Cover leftovers with foil or transfer to an airtight container and store in the refrigerator for up to 3 days. Reheat: The best way to reheat pot pie and keep the pastry crisp is in the oven or an air fryer at 350°F (175°C) for 15-20 minutes, or until heated through.
Chicken Pot Pie Nutrition Facts
- Calories: 477kcal
- Protein: 25g
- Fat: 28g
- Carbohydrates: 30g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What kind of chicken is best for pot pie?
This recipe is a perfect way to use up leftover roasted chicken. A store-bought rotisserie chicken is also a great, convenient option. Simply shred the meat and discard the skin and bones.
Can I use a different kind of pastry?
While puff pastry provides a light, flaky topping, you can also use a traditional pie crust. You may need to adjust the baking time to ensure the crust is fully cooked through.
Can I add other vegetables to the filling?
Absolutely. Diced potatoes, corn, or sliced mushrooms would all be delicious additions. If using potatoes, make sure to cook them along with the other vegetables in the stock until they are tender.
Try More Recipes:
- Gordon Ramsay’s Chicken Parmesan Recipe
- Gordon Ramsay’s Chicken Nuggets Recipe
- Gordon Ramsay’s Chicken Cordon Bleu Recipe
Gordon Ramsay Chicken Pot Pie Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
servings15
minutes25
minutes477
kcalA classic and cozy chicken pot pie with a creamy vegetable and shredded chicken filling, all tucked under a golden, flaky puff pastry crust.
Ingredients
960ml chicken stock
½ onion, 1 carrot, 1 celery stalk (all diced)
30g unsalted butter & 60g all-purpose flour
240ml heavy cream
2 cloves garlic, minced
5g fresh thyme leaves
Salt and pepper
75g peas, thawed
450g cooked, shredded chicken
1 sheet puff pastry, defrosted
1 egg, beaten
Directions
- Simmer onion, carrot, and celery in chicken stock for 6-8 minutes until tender; remove vegetables with a slotted spoon.
- In a separate pan, make a roux by melting butter and whisking in flour for 3 minutes.
- Whisk the roux and heavy cream into the stock until the sauce thickens.
- Stir the cooked vegetables, garlic, thyme, salt, pepper, peas, and shredded chicken into the sauce.
- Preheat oven to 392°F (200°C). Pour the filling into a baking dish.
- Top with the puff pastry, cut vents, and brush with egg wash.
- Bake for 10-12 minutes until golden and bubbling. Rest for 5-10 minutes before serving.
Notes
- Always thaw puff pastry in the refrigerator to keep it from becoming sticky.
- Letting the pie rest after baking is crucial for the filling to set properly.
- The filling can be made ahead and stored in the fridge or freezer.
- Brush the rim of the dish with egg wash to help the pastry seal perfectly.
