This Gordon Ramsay Chicken and Potato Pie recipe is a creamy and comforting dish, which is made with tender chicken and flaky puff pastry. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes.
Jump to RecipeGordon Ramsay Chicken And Potato Pie Recipe Ingredients
- 750g waxy potatoes, peeled and chunked
- 130g unsalted butter (split into two 65g portions)
- 3 shallots, finely chopped
- 2 tbsp chopped tarragon
- 2 tbsp chopped chives
- 4 skinless chicken breasts, cut into thin strips
- 800g all-butter puff pastry
- Flour, for dusting
- 2 egg yolks, beaten
- 240ml double cream
- Sea salt and black pepper
How To Make Gordon Ramsay Chicken And Potato Pie Recipe
- Cook the Potatoes: Place the chunked potatoes in a large pan with 65g of the butter. Cook over medium heat, stirring occasionally, until the potatoes are tender and lightly golden. Remove from the pan and let them cool.
- Cook the Chicken and Aromatics: In the same pan, melt the remaining 65g of butter. Add the finely chopped shallots and cook until softened. Stir in the chopped tarragon and chives, then add the chicken strips. Cook until the chicken is just opaque and cooked through. Let the mixture cool completely.
- Assemble the Pie Base: Preheat your oven to 180°C (350°F). Roll out half (400g) of the puff pastry on a lightly floured surface to a circle about 30cm in diameter. Place it on a baking tray. Combine the cooled chicken and potato fillings and pile them into the center of the pastry base, leaving a border around the edge.
- Top and Seal the Pie: Brush the pastry border with beaten egg yolk. Roll out the remaining 400g of pastry to a larger circle (about 36cm). Drape it over the filling. Press the edges down firmly to seal, then crimp them with a fork.
- Prepare for Baking: Cut a 10cm circle in the top of the lid to create a steam vent (you can use this as a decorative lid later). Brush the entire pie with the remaining egg yolk.
- First Bake: Bake for 50 minutes until the pastry is golden and cooked through.
- Add the Cream: While the pie bakes, gently heat the double cream in a small saucepan and season with salt and pepper. After 50 minutes, remove the pie from the oven. Carefully lift the pastry lid and pour the warm cream into the filling. Stir very gently to combine, then replace the lid.
- Final Bake and Serve: Return the pie to the oven and bake for 10 more minutes. Serve hot.
Recipe Tips
- How do you prevent the pastry from shrinking? For the best results and to minimize shrinkage, chill the entire assembled pie in the refrigerator for about 15-20 minutes before baking. This firms up the butter in the pastry and helps it hold its shape.
- What’s the secret to a crispy bottom crust? Use a heavy, preheated baking tray or a baking steel. Placing the pie on a hot surface helps to cook the bottom pastry quickly, preventing it from becoming soggy from the filling.
- How do I add the cream without ruining the filling? Be very gentle. Instead of stirring hard, use a spoon to gently lift the filling from the bottom, allowing the cream to run underneath and incorporate without mashing the tender potatoes and chicken.
- How do I get a perfect seal on the edge? After pressing the edges together, use the tines of a fork to crimp them. For a tighter seal and a professional look, give the fork a slight twist as you press down.
What To Serve With Chicken And Potato Pie
This is a very hearty, all-in-one pie, but it pairs well with simple green vegetables:
- Steamed peas or green beans
- Buttered asparagus
- A light, peppery watercress or rocket salad
How To Store Chicken And Potato Pie
- Refrigerate: Cool any leftover pie completely, cover it with foil, and store it in the refrigerator for up to 3 days.
- Reheat: For the best result, reheat slices in a moderate oven until the filling is hot and the pastry has re-crisped.
Chicken And Potato Pie Nutrition Facts
- Calories: 290kcal
- Carbohydrates: 25g
- Protein: 20g
- Fat: 12g
- Saturated Fat: 7g
- Sodium: 400mg
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of pastry?
While puff pastry provides a light, flaky crust, you could use a traditional shortcrust pastry if you prefer a sturdier, more crumbly texture.
Can I make this pie ahead of time?
Yes. You can assemble the entire pie (before the final egg wash) and keep it covered in the refrigerator for up to a day. When you’re ready to cook, brush with egg wash and bake, possibly adding a few extra minutes to the cooking time.
Why did my bottom crust get soggy?
A soggy bottom is usually caused by two things: the filling was too wet or too hot when the pie was assembled, or the baking tray wasn’t hot enough. Ensure your filling is completely cool and always use a preheated baking tray.
Gordon Ramsay Chicken And Potato Pie Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings20
minutes1
hour290
kcalA comforting and creamy pie with tender chicken, potatoes, and fresh herbs, all encased in a golden, all-butter puff pastry.
Ingredients
750g waxy potatoes, chunked
130g unsalted butter
3 shallots, chopped
2 tbsp each of chopped tarragon & chives
4 skinless chicken breasts, in strips
800g all-butter puff pastry
2 egg yolks, beaten
240ml double cream
Salt and pepper
Directions
- Cook potatoes in 65g of butter until tender; let cool.
- In the same pan, melt the other 65g of butter. Soften shallots, then add herbs and chicken. Cook until the chicken is opaque; let cool.
- Roll out half the pastry for the base. Place the combined, cooled filling in the center. Brush edges with egg yolk.
- Top with the remaining pastry, rolled larger. Seal and crimp the edges. Cut a steam vent/lid in the top.
- Brush the entire pie with egg yolk. Bake at 180°C (350°F) for 50 minutes.
- Gently heat the cream. Remove the pie’s pastry lid, pour in the warm cream, and stir gently.
- Replace the lid and bake for 10 more minutes before serving.
Notes
- Chill the assembled pie for 15-20 minutes before baking to help the pastry hold its shape and prevent shrinkage.
- Use a preheated baking tray or baking steel to ensure the bottom crust becomes crisp.
- When adding the cream, lift the filling gently from the bottom instead of stirring to avoid mashing it.
- For a tight, professional seal, crimp the edge with a fork and give it a slight twist.
