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–+ servings

Gordon Ramsay Chicken Pot Pie

A comforting and savory chicken pot pie with a flaky puff pastry crust, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: British
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Broth and Vegetables
  • 960 ml chicken stock
  • 0.5 cup onion, diced
  • 1 cup carrot, diced
  • 1 stalk celery, diced
Roux and Cream
  • 30 g unsalted butter
  • 60 g all-purpose flour
  • 240 ml heavy cream
  • 2 cloves garlic, minced
  • 5 g fresh thyme leaves
  • 5 g kosher salt
  • 1 g black pepper
  • 75 g peas (thawed)
  • 450 g shredded chicken
Pastry and Egg Wash
  • 1 sheet puff pastry (defrosted)
  • 1 egg beaten (for egg wash)

Method
 

  1. Simmer stock with onion, carrot, celery for 6–8 min until tender.
  2. Melt butter, whisk in flour, cook 3 min to make roux.
  3. Remove veggies. Whisk roux and cream into stock, cook until thickened.
  4. Add veggies, garlic, thyme, salt, pepper, peas, chicken. Stir to combine.
  5. Preheat oven to 400°F (200°C).
  6. Pour mixture into baking dish, cover with pastry, cut vents, brush with egg wash.
  7. Bake for 10–12 min until golden and bubbling.
  8. Rest 5–10 min before serving.

Nutrition

Calories: 650kcalCarbohydrates: 70gProtein: 45gFat: 30gSodium: 1200mg

Notes

Ensure the pastry vents are cut to allow steam to escape during baking.

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