This Gordon Ramsay Chicken Pie is a rich and creamy recipe, which is made with smoked bacon and a flaky puff pastry crust. Cozy, flaky, and wildly comforting, this pie doesn’t just feed you—it hands you back a piece of calm. It’s the perfect comfort food, ready in about 55 minutes plus cooling time.
Jump to RecipeGordon Ramsay Chicken Pie Recipe Ingredients
For the Filling:
- 15ml vegetable oil
- 650g chicken breast, chopped
- 200g smoked or streaky bacon, diced
- 1 onion, finely chopped
- 3 celery sticks, chopped
- 3 carrots, peeled and chopped
- Salt + pepper to taste
- 75g plain flour
- 300ml chicken stock
- 300ml milk
- Fresh thyme (optional)
For the Pie:
- 320g puff pastry sheet, chilled
- 1 egg, beaten
How To Make Gordon Ramsay Chicken Pie
- Brown the Meats: Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped chicken and diced bacon and cook for 5 to 10 minutes, until browned. Season with salt and pepper.
- Sauté the Vegetables: Add the onion, carrot, and celery to the pan with the meat. Cook for 5 minutes, stirring, until the vegetables begin to soften. Add fresh thyme leaves now, if you are using them.
- Make the Roux: Stir the flour into the pan and cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste.
- Create the Creamy Sauce: Slowly pour in the chicken stock and the milk, whisking or stirring continuously to create a smooth, lump-free sauce.
- Simmer and Cool: Bring the mixture to a simmer and let it cook for 10 minutes, until the sauce has thickened and the chicken is cooked through. Pour the finished filling into your pie dish and let it cool for at least 30 minutes.
- Assemble the Pie: Preheat your oven to 430°F (220°C). Lay the chilled puff pastry sheet over the cooled filling. Trim the excess pastry from around the edge of the dish. Use a fork or your fingers to crimp the edges tightly to seal.
- Prepare for Baking: Cut a large vent in the center of the pastry to allow steam to escape. Brush the entire surface of the pastry with the beaten egg wash.
- Bake and Serve: Bake for 30 minutes, or until the pastry is puffed, deeply golden brown, and the filling is bubbling. Serve hot.
Recipe Tips
- How do I prevent a soggy bottom? This recipe cleverly avoids a soggy bottom by not having one! It’s a top-crust pie only, which guarantees a flaky, crispy pastry lid every time. Letting the filling cool before adding the pastry is also crucial.
- Why does the puff pastry need to be cold? Working with cold puff pastry is essential. The cold butter in the pastry creates steam when it hits the hot oven, which is what makes the layers puff up and become light and flaky. Warm pastry will melt and become greasy instead of puffing.
- How do I get a shiny, golden crust? The egg wash is the secret. Brushing the pastry with a beaten egg before baking gives it a beautiful, shiny, golden-brown finish.
- What’s the best way to reheat leftovers? To keep the pastry crisp, reheat leftover slices in an oven or air fryer at 350°F (175°C) for 10-15 minutes. The microwave will make the pastry soft and is not recommended.
What To Serve With Chicken Pie
This rich and savory pie is a complete meal in a dish, but it’s traditionally served with:
- Creamy mashed potatoes
- Steamed green beans, peas, or broccoli
- A simple green salad with a light vinaigrette
How To Store Chicken Pie
Store: Cover the pie dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Freeze: The filling can be made ahead and frozen. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before topping with fresh pastry and baking.
Chicken Pie Nutrition Facts
- Calories: 220kcal
- Protein: 28g
- Fat: 8g
- Carbohydrates: 10g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use leftover cooked chicken?
Yes, this recipe is a perfect way to use up leftover roasted chicken. Simply shred about 450g of cooked chicken and stir it into the sauce at the end of step 5, just before pouring the filling into the pie dish.
Can I use a different kind of pastry?
While puff pastry provides a light, flaky topping, you can also use a traditional shortcrust pie dough. You may need to adjust the baking time slightly to ensure the crust is fully cooked through.
Can I make individual pot pies?
Absolutely. Divide the filling among 4-6 individual oven-safe ramekins. Cut circles of puff pastry to fit the tops, then proceed with the recipe as directed. The baking time should be slightly shorter, around 20-25 minutes.
Try More Recipes:
- Gordon Ramsay Chicken Curry Recipe
- Gordon Ramsay Chicken Cacciatore Recipe
- Gordon Ramsay Chicken Pot Pie Recipe
Gordon Ramsay Chicken Pie Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings25
minutes30
minutes220
kcalA classic British comfort food featuring a rich, creamy filling of chicken, bacon, and vegetables, all baked under a golden, flaky puff pastry lid.
Ingredients
Filling: 15ml vegetable oil, 650g chopped chicken breast, 200g diced bacon, 1 onion, 3 celery sticks, 3 carrots (all chopped), salt, pepper, 75g flour, 300ml chicken stock, 300ml milk.
Pie: 320g puff pastry sheet, 1 beaten egg.
Directions
- In a large pan, brown the chicken and bacon in oil; season.
- Add the onion, carrots, and celery and cook for 5 minutes until softened.
- Stir in the flour and cook for 2-3 minutes.
- Slowly whisk in the stock and milk until a smooth sauce forms. Simmer for 10 minutes to thicken.
- Pour the filling into a pie dish and let it cool for 30 minutes.
- Preheat oven to 430°F (220°C). Top the cooled filling with the puff pastry, trimming and crimping the edges.
- Cut a steam vent in the top and brush with the beaten egg.
- Bake for 30 minutes until the pastry is golden and the filling is bubbly.
Notes
- Letting the filling cool before adding the pastry is crucial for a crispy crust.
- Use cold puff pastry straight from the fridge for the best, flakiest results.
- Reheat any leftovers in the oven, not the microwave, to keep the pastry crisp.
- This is a top-crust pie only, which guarantees a non-soggy base.
