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Gordon Ramsay Chicken and Mushroom Pie – Rich, Creamy & Buttery

Gordon Ramsay Chicken and Mushroom Pie recipe
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Gordon Ramsay’s Chicken and Mushroom Pie is a savory dish made with succulent chicken, mushrooms, and a creamy white sauce, encased in crispy, buttery puff pastry. The filling is enriched with white wine, garlic, and fresh herbs, giving the pie incredible depth and balance. It’s a crowd-pleasing comfort meal that’s both indulgent and satisfying.

Ingredients

Scale

For the Filling:

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 lb (450g) boneless, skinless chicken thighs or breast, diced
  • 1 cup button or cremini mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • ½ cup white wine (optional)
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • Salt and black pepper (to taste)

For the Pastry:

  • 1 sheet puff pastry (store-bought or homemade)
  • 1 egg yolk + 1 tbsp milk (for egg wash)

Instructions

Prepare the Filling:

  1. Sear the chicken – Heat olive oil and butter in a large pan over medium-high heat. Add the diced chicken and cook for 3-4 minutes until lightly browned. Remove and set aside.
  2. Cook the mushrooms and onions – In the same pan, add mushrooms and onions. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 more minute.
  3. Make the roux – Sprinkle in flour, stirring continuously for 1-2 minutes to remove the raw taste.
  4. Deglaze with white wine – Pour in white wine (if using) and scrape up the browned bits from the pan. Let it simmer for 2 minutes.
  5. Add stock and cream – Pour in chicken stock, then stir in Dijon mustard, thyme, and heavy cream. Let it simmer for 5 minutes, then return the chicken to the pan.
  6. Season and cool – Add salt and black pepper to taste, then remove from heat and let the filling cool slightly.

Assemble the Pie:

  1. Preheat the oven – Set to 400°F (200°C).
  2. Prepare the pastry – Roll out puff pastry and cut to fit your baking dish or ramekins.
  3. Fill the dish – Pour the chicken and mushroom filling into a pie dish or individual ramekins.
  4. Cover with pastry – Lay the puff pastry over the filling, sealing the edges. Cut small slits for steam to escape.
  5. Brush with egg wash – Mix egg yolk and milk, then brush over the pastry for a golden finish.

Bake the Pie:

  1. Bake for 20-25 minutes – Until the pastry is golden brown and crispy.
  2. Rest before serving – Let the pie cool for 5 minutes, then serve warm.

Find it online: https://gordonramsayeats.com/gordon-ramsay-chicken-and-mushroom-pie-rich-creamy-buttery/