Gordon Ramsay’s Chicken Pot Pie is a rich, creamy, and comforting dish, packed with tender chicken, vegetables, and a flaky golden pastry crust. This one-pan meal is perfect for a cozy dinner, offering deep flavors with a buttery, crispy topping.

What is Gordon Ramsay’s Chicken Pot Pie?

Gordon Ramsay’s Chicken Pot Pie is a savory dish featuring juicy chicken, carrots, peas, and a creamy sauce, all baked under a buttery puff pastry crust. The flaky golden topping and creamy filling make it a perfect comfort food for any occasion.

Other Gordon Ramsay Recipes

Reasons to Try Gordon Ramsay’s Chicken Pot Pie

Rich and Creamy Filling – A perfectly balanced sauce coats every bite.
Golden, Flaky Pastry Crust – Buttery puff pastry adds a crisp texture.
One-Pan Comfort Food – Simple to make and packed with flavor.
Perfect for Meal Prep – Easy to make ahead and store.
Versatile Recipe – This can be customized with different vegetables or proteins.

Ingredients Needed to Make Gordon Ramsay’s Chicken Pot Pie

For the filling:

2 tbsp olive oil
2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 ½ lbs (700g) boneless, skinless chicken breasts or thighs, cubed
½ tsp salt
¼ tsp black pepper
1 tsp fresh thyme leaves
¼ cup all-purpose flour
1 ½ cups chicken stock
½ cup heavy cream
½ cup frozen peas
1 tbsp Dijon mustard (optional)

For the pastry topping:

1 sheet puff pastry, thawed
1 egg yolk (for egg wash)
1 tbsp milk

Instructions to Prepare Gordon Ramsay’s Chicken Pot Pie

Step 1: Prepare the Filling

Sauté vegetables – In a large pan, heat olive oil and butter over medium heat. Add onions, garlic, carrots, and celery. Cook for 5 minutes until softened.
Cook the chicken – Add cubed chicken, salt, black pepper, and thyme. Cook for 5-7 minutes until lightly browned.
Thicken the sauce – Stir in flour, cooking for 1 minute to remove the raw taste.
Add liquid ingredients – Pour in chicken stock and heavy cream, stirring continuously. Simmer for 5 minutes until thickened.
Finish with peas – Stir in frozen peas and Dijon mustard (if using). Remove from heat and let cool slightly.

Step 2: Assemble the Pot Pie

Preheat oven – Set to 400°F (200°C).
Prepare the pastry – Roll out the puff pastry slightly and place it over the filling. Trim excess and press edges to seal.
Brush with egg wash – Beat egg yolk with milk and brush over the pastry for a golden finish.

Step 3: Bake and Serve

Bake for 20-25 minutes – Until the pastry is golden brown and crisp.
Let it rest – Cool for 5 minutes before serving.
Garnish and enjoy – Sprinkle with fresh thyme and serve hot.

What Goes Well With Gordon Ramsay’s Chicken Pot Pie?

Serve with a fresh green salad – A light contrast to the creamy filling.
Pair with roasted vegetables – Carrots, asparagus, or Brussels sprouts complement the dish.
Enjoy with mashed potatoes – For an extra hearty meal.
Add a glass of white wine – Chardonnay pairs perfectly.
Top with extra Parmesan cheese – Enhances the richness.
Serve with crusty bread – Perfect for dipping into the sauce.

Key Tips for Making Gordon Ramsay’s Chicken Pot Pie

Use boneless chicken thighs for extra juiciness – They stay tender and flavorful.
Let the filling cool before adding pastry – Prevents the crust from becoming soggy.
Brush pastry with egg wash – Ensures a golden, crispy top.
Use fresh herbs for better flavor – Thyme and parsley enhance the taste.
Bake in a cast-iron skillet for even cooking – Hold heat well for a crispy crust.
Make ahead for convenience – Store filling separately and assemble before baking.

Creative Variations of Gordon Ramsay’s Chicken Pot Pie

Spicy version with chili flakes – Adds a slight heat to the dish.
Mushroom and spinach for an earthy twist – Sauté mushrooms with the vegetables.
Cheesy pot pie with Gruyère – Mix grated cheese into the filling.
Gluten-free version with cornstarch – Use cornstarch instead of flour for thickening.
Dairy-free with coconut cream – Replaces heavy cream for a unique flavor.
Seafood pot pie with shrimp and salmon – A luxurious alternative.

Storage Guidelines for Gordon Ramsay’s Chicken Pot Pie

Refrigerate leftovers – Store in an airtight container for up to 3 days.
Freeze for later – Freeze unbaked for up to 2 months; bake from frozen.
Store filling separately – Keeps flavors fresh before baking.

Reheating Tips for Gordon Ramsay’s Chicken Pot Pie

Reheat in the oven for best results – Warm at 350°F (175°C) for 15-20 minutes.
Use the stovetop for filling only – Heat gently in a saucepan with a splash of stock.
Avoid microwaving – This can make the pastry soggy.

FAQs

How do you keep chicken pot pie from getting soggy?

To prevent a soggy chicken pot pie, let the filling cool slightly before adding the pastry. This stops the heat from making the crust soft. Also, bake the pie at a high temperature (400°F/200°C) for a crispy, golden crust.

Can you make chicken pot pie ahead of time?

Yes, chicken pot pie can be made ahead. Prepare the filling and refrigerate it for up to 2 days, then assemble and bake when ready. You can also freeze an unbaked pie for up to 2 months, baking it directly from frozen with extra cooking time.

What is the best pastry for chicken pot pie?

The best pastry for chicken pot pie is puff pastry because it becomes flaky and golden when baked. Alternatively, shortcrust pastry provides a firmer, more traditional pie crust.

Can I use rotisserie chicken for chicken pot pie?

Yes, rotisserie chicken is a great time-saving option for chicken pot pie. Shred the cooked chicken and add it to the filling after the vegetables and sauce are cooked, reducing the overall cooking time.

Final Words

Gordon Ramsay’s Chicken Pot Pie is a creamy, rich, and satisfying dish with tender chicken, buttery puff pastry, and a perfectly seasoned filling. Whether for a cozy family dinner or a special occasion, this classic comfort food delivers restaurant-quality flavor in every bite. Try it today and bring a gourmet touch to your home cooking!