Gordon Ramsay Chicken Pot Pie

Gordon Ramsay’s Chicken Pot Pie combines homemade chicken stock, vegetables like onion, carrot, and celery, and shredded chicken in a creamy base. With puff pastry topping, this dish takes 90 minutes, serving 6.

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Tagliatelle Recipe
• Gordon Ramsay Cornish Hen
• Gordon Ramsay Egg Yolk Ravioli

💗 Why You Should Give This Chicken Pot Pie Recipe A Chance:

• Comforting: Hearty mix of chicken, veggies, and creamy sauce feels like a warm hug.
• Ease: Simple steps with pre-made pastry ease cooking stress.
• Versatile: Adaptable using leftover chicken or varying veggies.
• Taste: Rich flavors from homemade stock elevate this classic dish.

❓ What Is Gordon Ramsay Chicken Pot Pie Recipe?

Gordon Ramsay’s Chicken Pot Pie is a savory dish made with homemade chicken stock, veggies, creamy sauce, and puff pastry. It boasts a rich, creamy texture with tender chicken and hearty vegetables, offering a comforting taste of home.

🍗 Gordon Ramsay Chicken Pot Pie Ingredients

• 4 cups homemade chicken stock (or low-sodium chicken broth)
• ½ medium yellow onion, peeled and diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 2 tablespoons unsalted butter
• ½ cup all-purpose flour
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup frozen peas, thawed
• 1 pound shredded chicken, such as from a rotisserie chicken (or cooked boneless skinless chicken breast, cut into 1-inch pieces)
• 1 sheet puff pastry, defrosted
• 1 egg, beaten (for egg wash)

🥧How To Make Gordon Ramsay Chicken Pot Pie

1. In a Dutch oven, bring chicken stock to a boil. Add onion, carrot, and celery; cook for 6–8 minutes.
2. Make a roux: melt butter in a saucepan, whisk in flour until thickened, about 3 minutes.
3. Remove veggies, add cream and roux to stock, whisk until thickened. Remove from heat, return veggies to pot, add garlic, thyme, salt, pepper, peas, and chicken. Stir and season.
4. Preheat oven to 400°F. Place four oven-safe bowls on a baking sheet.
5. Cut puff pastry into 4 squares, cover each bowl, brush with egg wash, and bake for 10–12 minutes until golden brown.

💭 Recipe Tips

• Use homemade stock for richer flavor, avoiding store-bought substitutes.
• Ensure veggies are diced uniformly to cook evenly in the pie.
• Adjust seasoning cautiously; spices can overpower the delicate flavors.
• Maintain a balanced sauce thickness; avoid making it too runny.
• Test pastry thickness before baking to ensure even cooking throughout.

🥙 What To Serve With Chicken Pot Pie?

Serve with a side salad for freshness, roasted vegetables for depth, or mashed potatoes for a comforting pairing that complements the creamy richness of the pot pie.

🎚 How To Store Leftovers Chicken Pot Pie?

• In The Fridge. Refrigerate covered Leftovers Chicken Pot Pie for up to 3 days to maintain freshness and flavors.
• In The Freezer. Once Leftovers Chicken Pot Pie cool completely wrap tightly and freeze for up to 3 months for best results.

🥵 How To Reheat Leftovers Chicken Pot Pie?

• In The Microwave: Cover Leftovers Chicken Pot Pie with a damp paper towel, heat in intervals, stirring between, until warm for 5-6 minutes.
• In The Oven: Reheat uncovered Leftovers Chicken Pot Pie at 350°F (175°C) for 20-25 minutes, or until heated through

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Pumpkin Risotto
• Gordon Ramsay Chicken Cacciatore
• Gordon Ramsay Roasted Duck Recipe

Gordon Ramsay Chicken Pot Pie Nutrition Facts

Amount Per Serving

• Calories460
• Total Fat 20g
• Saturated Fat 12g
• Trans Fat 0ggrams
• Cholesterol 95mg
• Sodium 1470mg
• Total Carbohydrates 52g
• Dietary Fiber 1g
• Sugars 5g
• Includes 1g
• Protein 19g
• Vitamin D 0.1mcg
• Calcium 40mg
• Iron 2.1mg

Gordon Ramsay Chicken Pot Pie

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Dinner, Main, Lunch Recipe Keys: C Chicken Pot Pie

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time: minutesTotal time: 40 minutesServings:6 servingsCalories:460 kcal Best Season:Available

Description

Gordon Ramsay’s Chicken Pot Pie combines homemade chicken stock, vegetables like onion, carrot, and celery, and shredded chicken in a creamy base. With puff pastry topping, this dish takes 90 minutes, serving 6.

Ingredients

• 4 cups homemade chicken stock (or low-sodium chicken broth)
  
• ½ medium yellow onion, peeled and diced
  
• 1 carrot, peeled and diced
  
• 1 stalk celery, diced
  
• 2 tablespoons unsalted butter
  
• ½ cup all-purpose flour
  
• 1 cup heavy cream
  
• 2 cloves garlic, minced
  
• 1 teaspoon fresh thyme leaves
  
• 1 teaspoon kosher salt
  
• ¼ teaspoon freshly ground black pepper
  
• ½ cup frozen peas, thawed
  
• 1 pound shredded chicken, such as from a rotisserie chicken (or cooked boneless skinless
• chicken breast, cut into 1-inch pieces)
  
• 1 sheet puff pastry, defrosted
  
• 1 egg, beaten (for egg wash)

Instructions

1. In a Dutch oven, bring chicken stock to a boil. Add onion, carrot, and celery; cook for 6–8 minutes.
   
2. Make a roux: melt butter in a saucepan, whisk in flour until thickened, about 3 minutes.
   
3. Remove veggies, add cream and roux to stock, whisk until thickened. Remove from heat, return veggies to pot, add garlic, thyme, salt, pepper, peas, and chicken. Stir and season.
   
   
4. Preheat oven to 400°F. Place four oven-safe bowls on a baking sheet.
5. Cut puff pastry into 4 squares, cover each bowl, brush with egg wash, and bake for 10–12 minutes until golden brown.

Notes

• Use homemade stock for richer flavor, avoiding store-bought substitutes.
  Ensure veggies are diced uniformly to cook evenly in the pie.
  Adjust seasoning cautiously; spices can overpower the delicate flavors.
  Maintain a balanced sauce thickness; avoid making it too runny.
  

Keywords:Gordon Ramsay Chicken Pot Pie