Gordon Ramsay’s Chicken Pot Pie is a delectable dish with pancetta, leeks, celeriac, and butternut squash in a sherry-infused sauce, topped with golden puff pastry, and takes 45 minutes to prepare!
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💗 Why You’ll Love This Chicken Pie Recipe:
- Comfort Elevated: Golden puff pastry and succulent chicken for a refined comfort dish.
- Balanced Delight: Enjoy the satisfying contrast of flaky pastry and tender chicken.
- Effortless Elegance: Ramsay’s sophistication without complexity for an accessible recipe.
- Visual Treat: Impress with golden-brown pastry rounds for both taste and presentation.
❓ What Is Gordon Ramsay’s Chicken Pie Recipe?
Gordon Ramsay’s Chicken Pie is a gourmet delight, combining pancetta, leek, butternut squash, and succulent chicken in a sherry-infused sauce, crowned with golden puff pastry perfection.
🍗 Gordon Ramsay Chicken Pie Ingredients
- 50g pancetta, chopped
- 1 tbsp olive oil
- 1 leek, trimmed and sliced
- 200g celeriac, peeled and cut into small cubes
- 200g butternut squash, peeled and cut into small cubes
- Handful of thyme sprigs, leaves only
- 50ml dry sherry
- 200ml chicken stock
- 100ml crème fraîche
- 200g puff pastry
- Plain flour, for rolling
- 1 egg yolk, beaten with 1 tsp water
- 250g cooked chicken, cut into chunks
- Sea salt and freshly ground black pepper
🥧 How To Make Gordon Ramsay Chicken Pie
- Fry the pancetta for three to four minutes in a dry, hot pan until it turns a light golden color. Dump onto a paper-lined plate. Leave the pan clean.
- Toss the veggies with the thyme and seasonings in a pan with hot oil and sauté for around 7 minutes, or until they are softened.
- Add the sherry and let it bubble for 5 minutes, or until it reduces significantly. Put the pancetta back in the pan and add the stock.
- Boil the liquid again and cook for 10 to 15 minutes, or until it reduces in half. Add the crème fraîche and continue cooking for another 5 minutes, or until the sauce has almost completely reduced. Take it off the heat and season it to taste.
- Turn the oven on high heat (200°C/Gas 6). Pat the pastry out on a surface dusted with flour until it’s the thickness of a £1 coin. Using a little saucer as a guide, cut out 2-3 rounds.
- After carefully placing the dough circles on a large, non-stick baking sheet, use the tip of a tiny sharp knife to score the surface in a diamond pattern.
- Bake around 10 minutes, or until the crust has risen and turned golden, after brushing it with the egg yolk glaze.
- Keep the oven door slightly ajar for another 2 minutes to crisp up the pastry. Take out from the oven and drop onto a wire rack.
- In the meantime, warm the sauce and chicken together until the chicken is cooked through.
- Verify the seasoning and spoon the chicken mixture onto your warmed serving plates. Put a pastry round on top of each pile and serve.
💭 Recipe Tips
- Perfect Pastry: Pat and score the pastry carefully for a golden, flaky finish.
- Sauce Brilliance: Allow the sherry-infused sauce to reduce for enhanced richness.
- Season Confidently: Ensure well-seasoned chicken and sauce for balanced flavors.
- Finesse Presentation: Crisp up pastry on a wire rack before topping warm chicken for an impressive plate.
🥙 What To Pair Nicely With Chicken Pie?
Complement Chicken Pie with a tasty side such as smothered green beans, glazed carrots, mashed potatoes, roasted cauliflower with seed salsa, grilled asparagus, or crispy crushed Brussels sprouts.
🎚 How To Store Leftovers Chicken Pie?
- In The Fridge: Leftover chicken pie can be refrigerated for up to 5 days when kept in a sealed container or tightly wrapped in plastic.
- In The Freezer: Freeze Leftover chicken pie for at least 2 to 3 months after placing it in a freezer-safe bag. Allow to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Chicken Pie?
- Oven: Turn the oven on to 350 degrees Fahrenheit then arrange chicken pie in a baking dish and heat for about 30 minutes or until heated.
- Microwave: Throw chicken the pie on a microwave-safe plate and heat for 2 minutes on high heat, or until hot throughout.
FAQs
How do I thicken my chicken pie filling?
Whisk a slurry of cornstarch and cold water, then stir into the simmering filling, allowing it to thicken for enhanced consistency.
How do you keep chicken pie from getting soggy?
Keep sogginess in your chicken pie by blind baking the pastry before adding the filling, ensuring a crisp and flaky crust.
Why is my chicken pie filling runny?
Your chicken pie filling may become runny if not cooked adequately or if excessive liquid is added.
Why is my chicken pie bland?
Your chicken pie might taste bland if it lacks seasoning. Ensure a flavorful dish by adjusting salt, herbs, and spices.
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Gordon Ramsay Chicken Pie Nutrition Facts
Amount Per Serving:
- Calories 350
- Total Fat 21.3g
- Trans Fat 0.2g
- Saturated Fat 7.5g
- Cholesterol 19mg
- Sodium 537mg
- Potassium 37mg
- Total Carbs 32g
- Dietary Fiber 1g
- Sugars 3g
- Protein 10g
Gordon Ramsay Chicken Pie
Description
Gordon Ramsay’s Chicken Pot Pie is a delectable dish with pancetta, leeks, celeriac, and butternut squash in a sherry-infused sauce, topped with golden puff pastry, and takes 45 minutes to prepare!
Ingredients
Instructions
- Fry the pancetta for three to four minutes in a dry, hot pan until it turns a light golden color. Dump onto a paper-lined plate. Leave the pan clean.
- Toss the veggies with the thyme and seasonings in a pan with hot oil and sauté for around 7 minutes, or until they are softened.
- Add the sherry and let it bubble for 5 minutes, or until it reduces significantly. Put the pancetta back in the pan and add the stock.
- Boil the liquid again and cook for 10 to 15 minutes, or until it reduces in half. Add the crème fraîche and continue cooking for another 5 minutes, or until the sauce has almost completely reduced. Take it off the heat and season it to taste.
- Turn the oven on high heat (200°C/Gas 6). Pat the pastry out on a surface dusted with flour until it’s the thickness of a £1 coin. Using a little saucer as a guide, cut out 2-3 rounds.
- After carefully placing the dough circles on a large, non-stick baking sheet, use the tip of a tiny sharp knife to score the surface in a diamond pattern.
- Bake around 10 minutes, or until the crust has risen and turned golden, after brushing it with the egg yolk glaze.
- Keep the oven door slightly ajar for another 2 minutes to crisp up the pastry. Take out from the oven and drop onto a wire rack.
- In the meantime, warm the sauce and chicken together until the chicken is cooked through.
- Verify the seasoning and spoon the chicken mixture onto your warmed serving plates. Put a pastry round on top of each pile and serve.
Notes
- Perfect Pastry: Pat and score the pastry carefully for a golden, flaky finish.
Sauce Brilliance: Allow the sherry-infused sauce to reduce for enhanced richness.
Season Confidently: Ensure well-seasoned chicken and sauce for balanced flavors.
Finesse Presentation: Crisp up pastry on a wire rack before topping warm chicken for an impressive plate.
Gordon Ramsay Chicken Pie