why make this recipe
Gordon Ramsay’s Chicken Pot Pie is a hearty dish that combines tender chicken with rich flavors and crispy pastry. It brings warmth and comfort, making it perfect for family dinners or cozy nights in. The combination of fresh ingredients like leeks, butternut squash, and pancetta makes this recipe not just tasty, but also healthy. Plus, it’s easy to prepare, and you can have it on the table in no time!
how to make Gordon Ramsay Chicken Pot Pie
Ingredients:
- 4 oz pancetta (diced)
- 1 cup leeks (sliced)
- 1 cup butternut squash (diced)
- 1 cup celeriac (chopped)
- 2 sprigs thyme (leaves only)
- 1/4 cup dry sherry
- 1/2 cup chicken stock
- 1/2 cup crème fraîche
- 2 cups cooked chicken (shredded)
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- Salt and pepper (to taste)
Directions:
- In a hot skillet, crisp the pancetta until it’s golden.
- Add the sliced leeks, diced butternut squash, and chopped celeriac; sauté for about 5 minutes.
- Stir in the thyme leaves, then pour in the dry sherry to deglaze the skillet. Let it reduce briefly.
- Add the chicken stock and crème fraîche to the skillet, and simmer until the mixture thickens.
- Fold in the shredded chicken and season with salt and pepper.
- Divide the mixture into ramekins.
- Cover each ramekin with rolled-out puff pastry, pressing the edges to seal.
- Score the top of the pastry and brush it with the beaten egg.
- Bake in a preheated oven at 375°F for 25–30 minutes until the pastry is golden brown.
how to serve Gordon Ramsay Chicken Pot Pie
Serve the chicken pot pie hot from the oven. You can enjoy it as a complete meal on its own, or with a simple side salad for a fresh crunch. The golden pastry and hearty filling will impress everyone at the table!
how to store Gordon Ramsay Chicken Pot Pie
If you have any leftovers, let the pot pie cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can place it in the oven at 350°F until warmed throughout.
tips to make Gordon Ramsay Chicken Pot Pie
- Use leftover roast chicken for extra flavor and to save time.
- Feel free to experiment with other vegetables like carrots, peas, or mushrooms based on your preference.
- Make sure the puff pastry is well-chilled before using for the best flaky texture.
- Don’t skip the egg wash, as it gives the pastry a beautiful golden color.
variation
For a lighter version, you can swap out the crème fraîche with Greek yogurt. You could also add some green peas for added sweetness and texture.
FAQs
Can I make this pot pie ahead of time?
Yes, you can prepare the filling in advance and keep it in the fridge. Just add the pastry and bake it when you are ready to serve.
Can I freeze the chicken pot pie?
Absolutely! You can freeze it before baking. Just wrap it tightly and keep it in the freezer for up to 3 months. Bake it from frozen, but you may need to extend the cooking time.
What can I serve with chicken pot pie?
Aside from a fresh salad, you might consider bread or a side of roasted vegetables for a complete meal.
Gordon Ramsay’s Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Omnivore
Description
A hearty dish combining tender chicken with rich flavors and crispy pastry, perfect for family dinners.
Ingredients
- 4 oz pancetta (diced)
- 1 cup leeks (sliced)
- 1 cup butternut squash (diced)
- 1 cup celeriac (chopped)
- 2 sprigs thyme (leaves only)
- 1/4 cup dry sherry
- 1/2 cup chicken stock
- 1/2 cup crème fraîche
- 2 cups cooked chicken (shredded)
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- Salt and pepper (to taste)
Instructions
- In a hot skillet, crisp the pancetta until it’s golden.
- Add the sliced leeks, diced butternut squash, and chopped celeriac; sauté for about 5 minutes.
- Stir in the thyme leaves, then pour in the dry sherry to deglaze the skillet. Let it reduce briefly.
- Add the chicken stock and crème fraîche to the skillet, and simmer until the mixture thickens.
- Fold in the shredded chicken and season with salt and pepper.
- Divide the mixture into ramekins.
- Cover each ramekin with rolled-out puff pastry, pressing the edges to seal.
- Score the top of the pastry and brush it with the beaten egg.
- Bake in a preheated oven at 375°F for 25–30 minutes until the pastry is golden brown.
Notes
Use leftover roast chicken for extra flavor and to save time. Don’t skip the egg wash for a beautiful golden color.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
