Gordon Ramsay chicken pot pie recipe is that dish you reach for when you’re craving comfort and a touch of chef-level magic. It’s rich, creamy, and packed with tender chicken, veggies, and a golden puff pastry topping that’ll make you forget about every bland pot pie you’ve ever suffered through. Whether you’re a weekday meal warrior or pulling this off on a lazy Sunday, this dish delivers a cozy punch of flavor without demanding five hours in the kitchen.
The Gordon Ramsay chicken pot pie recipe also taps into flavors from his Claridge’s version and nods to favorites like his chicken and mushroom pie, chicken and leek pie, and even the Cornish chicken pie with its hearty roots. Craving something that feels fancy but is easy to pull off? This dish takes inspiration from the iconic Gordon Ramsay Claridges chicken pie – same rich flavor, way less effort.
Table of Contents
What is Gordon Ramsay Chicken Pot Pie Recipe?
Gordon Ramsay chicken pot pie is the British chef’s elevated take on a nostalgic American staple. At its core, it’s still everything you love—shredded chicken, tender veggies, and a luscious creamy sauce. But Ramsay adds finesse with aromatics like garlic and thyme, and a velvety roux that makes every bite feel like a hug. He also skips the standard crust for golden, flaky puff pastry—because why settle for basic? If you’ve ever had his Claridge’s chicken pie, this feels like the more relaxed, homey cousin that still shows up in a cashmere sweater. It’s a mashup of rustic charm and restaurant-worthy flavor.
Reasons to Try Gordon Ramsay Chicken Pot Pie Recipe
Let’s be real—Gordon Ramsay chicken pot pie recipe isn’t just some random dinner. It’s the kind of meal that gets “ooohs” around the table. Here’s why:
- Weeknight-friendly: It’s quick enough to whip up after work (30 minutes and you’re golden).
- Leftovers win: This pie tastes even better the next day, and it freezes like a champ.
- Kid-approved: Creamy chicken, puff pastry—what’s not to love?
- One-dish wonder: It’s hearty, filling, and makes cleanup a breeze.
- Gordon-level flavor: You get that depth of a chicken and mushroom pie or a leek-filled pie, all in one pot.
Whether you’re feeding a picky eater or impressing your in-laws, this pot pie brings major flavor with minimal fuss.
Ingredients Needed to Make Gordon Ramsay Chicken Pot Pie Recipe
When you’re making the Gordon Ramsay chicken pot pie recipe, it’s all about building layers of comfort—from tender shredded chicken to that glorious, golden puff pastry top. What makes this dish shine isn’t just the chef’s flair, but the attention to small, quality ingredients that come together in one irresistible bite. Let’s break down exactly what you’ll need and why each element matters.
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Chicken stock | 960ml (about 4 cups) | This is your flavor base. Use homemade if you can, or go for a low-sodium version to control salt. Rich stock = cozy vibes. |
| Onion (diced) | ½ medium | Adds savory depth and sweetness when simmered. Skip it and your pie loses character. |
| Carrot (diced) | 1 medium | Gives a touch of natural sweetness and color. A nod to rustic British stews. |
| Celery stalk (diced) | 1 | Balances the carrot’s sweetness with a subtle bitterness. |
| Unsalted butter | 30g (about 2 tbsp) | Butter means flavor. It’s also the base of your roux—the creamy sauce’s backbone. |
| All-purpose flour | 60g (about ½ cup) | When mixed with butter, it thickens the sauce into that classic pot pie consistency. |
| Heavy cream | 240ml (1 cup) | Makes everything velvety. Don’t sub with milk unless you’re okay with a thinner filling. |
| Garlic cloves (minced) | 2 | Just enough to add warmth and richness without overpowering. |
| Fresh thyme leaves | 5g (1½ tsp) | The aromatic heart of this pie. Use fresh for best results—dried can work in a pinch. |
| Kosher salt | 5g (1 tsp) | A good pinch wakes up every ingredient. Taste and adjust at the end. |
| Black pepper | 1g (¼ tsp) | Adds just the right amount of bite to cut through the richness. |
| Frozen peas (thawed) | 75g (about ½ cup) | A classic ingredient that adds sweetness and texture. Plus, it makes it feel a bit healthy. |
| Shredded chicken | 450g (about 3 cups) | Use rotisserie for speed, or poach your own. Either way, the chicken should be juicy and tender. |
| Puff pastry sheet | 1 (defrosted) | The crown jewel of this pie. Ramsay skips traditional pie crust in favor of puff pastry for that buttery flake factor. |
| Egg (for egg wash) | 1, beaten | Brushing the pastry gives it that golden, glossy bakery look you’re going for. |
Pro Tip: If you’re into Gordon Ramsay chicken recipes, check out his sticky lemon chicken for another fast but flavorful meal idea that balances sweet and savory in true Ramsay style.
If you love the creamy comfort of a Gordon Ramsay chicken and leek pie, this pot pie brings that same rich, herby flavor—with the bonus of golden puff pastry on top.
Instructions to Make Gordon Ramsay Chicken Pot Pie Recipe
Alright, let’s dive into the heart of this Gordon Ramsay chicken pot pie recipe. If this is your first time making a pot pie from scratch—or your tenth—you’re in for a seriously satisfying process. From simmering stock to puff pastry perfection, here’s how to bring this classic to life.
Step 1: Simmer the Aromatics
Start your Gordon Ramsay chicken pot pie recipe by grabbing a large saucepan and pouring in about 960ml (or 4 cups) of chicken stock. Set it over medium heat and bring it to a gentle simmer—it shouldn’t boil, just a nice lazy bubble. Now, add your diced onion, carrot, and celery. These three veggies make up the flavor backbone of the dish—the classic aromatic combo that gives this chicken pie its warm, cozy soul. Let everything simmer together for 6 to 8 minutes, until the vegetables are tender and your kitchen smells like a comfort food dream come true.
Tip: If you’ve got leftover bones or bits from Gordon Ramsay’s chicken drumsticks, you can toss those in with the stock for an extra boost.
Step 2: Make the Roux (Your Creamy Secret Weapon)
While the stock simmers, start your roux in a separate pan. Melt 30g of unsalted butter over medium heat. Once it’s fully melted and slightly foamy, whisk in 60g of all-purpose flour. Keep whisking constantly for 2–3 minutes—don’t let it brown. You’re building the thick, creamy base for that signature Gordon Ramsay chicken pot pie sauce.
Step 3: Combine the Roux with Stock and Cream
Now it’s time to get velvety. Use a slotted spoon to remove the softened veggies from the simmering stock. Slowly whisk in your roux, followed by the 240ml of heavy cream. Stir constantly until the mixture thickens into a luscious sauce. This step transforms everything into that luxurious filling Ramsay’s pies are known for.
Step 4: Build the Filling with Chicken and Veggies
Add the cooked veggies back to the pot. Stir in minced garlic, fresh thyme leaves, kosher salt, and black pepper. Then, gently fold in the thawed peas and shredded chicken. By now, it should look and smell like the inside of the world’s coziest pie. Taste the filling and adjust seasoning if needed—you’re the chef now.
This combination is what makes the Gordon Ramsay chicken and mushroom pie, chicken and leek pie, and other classics so irresistible: depth, creaminess, and texture.
Step 5: Prepare the Baking Dish
Preheat your oven to 392°F (200°C). Pour the creamy chicken mixture into a medium-sized baking dish—don’t overfill or it’ll bubble over. Take your defrosted puff pastry sheet and gently drape it over the top. Press the edges against the dish, trimming any excess. Cut a few small slits in the pastry to let steam escape.
Bonus tip: Brush the dish edge with a bit of egg wash before applying the pastry. It helps it stick and brown evenly—Gordon would approve.
Step 6: Egg Wash and Bake to Golden Glory
Crack an egg into a bowl and beat it lightly. Generously brush the top of the puff pastry with the egg wash. This will give the crust a rich, golden sheen that practically begs to be cracked with a spoon.
Pop the dish into your hot oven and bake for 10–12 minutes. Keep an eye on it—the pastry should puff up and turn golden brown, and the filling should be bubbling around the edges.
Step 7: Let It Rest (Yes, Really)
Pull the pie out of the oven and let it rest for 5–10 minutes before digging in. This gives the filling time to set slightly, so you don’t burn your mouth or serve up soup instead of pie.
The final result? A steamy, savory Gordon Ramsay chicken pot pie recipe that’s as comforting as a wool blanket and twice as tasty.
Want to serve this with something light on the side? You’ll love our Gordon Ramsay braised cabbage—it’s a crisp, tangy contrast that balances the richness of the pie perfectly.
What to Serve with Gordon Ramsay Chicken Pot Pie Recipe
The beauty of this Gordon Ramsay chicken pot pie recipe is that it’s already a full meal in disguise. You’ve got your protein, your veg, and that glorious puff pastry—but if you want to round things out, here are a few stellar pairings:
- Bright & Crunchy: A simple side salad with arugula, lemon vinaigrette, and shaved parmesan balances the richness.
- Warm & Cozy: Serve with Gordon Ramsay’s braised cabbage for a rustic, earthy bite that pairs beautifully with the creamy filling.
- Something Sweet (but not too much): End on a light note with Gordon Ramsay’s apple crumble. The tartness and warm spices make the perfect dessert duo.
Honestly, this pie can stand alone, but if you’re feeding a crowd or want leftovers with a little flair, these sides will round things out like a dream.
This recipe also nods to the rustic heartiness of a Gordon Ramsay Cornish chicken pie—rich, savory, and the kind of meal that warms you right to the core.
Key Tips for Making Gordon Ramsay Chicken Pot Pie Recipe
Making the Gordon Ramsay chicken pot pie recipe might seem fancy, but it’s totally doable—even on a Tuesday night. Here’s how to nail it every time:
- Thaw the pastry in the fridge. Never on the counter. It stays cold, firm, and easy to handle—otherwise it turns into a sticky mess.
- Season in layers. Add salt and pepper when simmering the veg, again in the sauce, and taste just before baking.
- Don’t rush the roux. Give it a few minutes to cook out the floury taste before adding stock and cream.
- Brush the rim of the dish with egg wash. It helps the pastry stick, puff, and brown like you see on TV.
- Rest before serving. That 5–10 minute wait keeps your filling from turning into a lava flow.
Little tweaks like these make the difference between “pretty good” and “wow, who made this?!”
For a zesty twist on the classic, the Gordon Ramsay lemon chicken pot pie recipe adds a bright citrus note that cuts through the richness and keeps things fresh.
Storage and Reheating Tips for Gordon Ramsay Chicken Pot Pie Recipe
Good news: this Gordon Ramsay chicken pot pie recipe doesn’t just reheat well—it might even taste better the next day. Here’s how to keep it delicious:
- Storing: Let the pie cool completely, then wrap it tightly with foil or transfer to an airtight container. It’ll keep in the fridge for up to 3 days.
- Freezing: Want to prep ahead? Make the filling and freeze it without the pastry top. Add puff pastry just before baking. It lasts up to 2 months frozen.
- Reheating: Reheat in the oven at 350°F for 20–25 minutes until the center is hot and the pastry is crisp again. Avoid the microwave if you want to keep that beautiful puff intact.
Whether it’s dinner tonight or lunch on Thursday, this pie holds up like a champ.
Final Thoughts
The Gordon Ramsay chicken pot pie recipe is more than just a meal—it’s a warm, flaky hug in a dish. With simple ingredients, big flavor, and that signature Ramsay twist, this pie turns everyday dinner into something worth remembering (and repeating). Whether you’re channeling your inner chef or just craving serious comfort, this one checks all the boxes.
Want more cozy classics with a Gordon Ramsay twist? Don’t miss his crowd-pleasing shepherd’s pie recipe or his creamy butternut squash risotto. Both make excellent follow-ups for your next comfort food night.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
FAQs
What is Gordon Ramsay’s famous recipe?
Gordon Ramsay has quite a few, but the Gordon Ramsay chicken pot pie recipe ranks high on the comfort food chart. It’s a simplified take on his more refined Claridge’s chicken pie, but with all the creamy goodness and golden puff pastry you crave. Other favorites include his famous Beef Wellington and sticky toffee pudding for dessert.
What is the sauce made of in chicken pot pie?
In this version, the sauce starts with a classic roux (butter + flour), then gets rich with chicken stock and heavy cream. Garlic and thyme bring in Gordon’s signature depth of flavor. The result? A silky, savory sauce that hugs every veggie and piece of chicken.
What is the difference between a chicken pie and a chicken pot pie?
Great question! A chicken pot pie (like this Gordon Ramsay chicken pot pie recipe) features a creamy filling and is usually topped with puff pastry or biscuit dough—no bottom crust. A chicken pie is more traditional, with both a bottom and top pastry, often denser and more set, like Ramsay’s chicken and mushroom pie or chicken and leek pie.
How does Gordon Ramsay season his chicken?
He keeps it simple but intentional: salt, pepper, thyme, garlic, and sometimes a citrus element like lemon zest for brightness. For this recipe, it’s all about layering seasoning throughout the cooking process—Ramsay-style.
Gordon Ramsay Chicken Pot Pie Recipe
This Gordon Ramsay chicken pot pie recipe is everything comfort food dreams are made of—creamy chicken and veggies wrapped in buttery puff pastry, baked to golden perfection. Whether it’s a chilly night or you’re just in the mood for a feel-good dinner, this pie delivers cozy flavor with minimal fuss.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: British
Ingredients
- 960 ml chicken stock (about 4 cups)
- ½ medium onion, finely chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 30 g unsalted butter (2 tbsp)
- 60 g all-purpose flour (½ cup)
- 240 ml heavy cream (1 cup)
- 2 garlic cloves, minced
- 5 g fresh thyme leaves (1½ tsp)
- 5 g kosher salt (1 tsp)
- 1 g black pepper (¼ tsp)
- 75 g green peas (thawed)
- 450 g shredded cooked chicken (about 3 cups)
- 1 sheet puff pastry (thawed in fridge)
- 1 egg, beaten (for egg wash)
Instructions
- Simmer the Base: In a large pot, bring chicken stock to a simmer. Add chopped onion, diced carrot, and celery. Cook for 6 to 8 minutes until softened and fragrant.
- Create the Roux: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and stir continuously for about 3 minutes until slightly golden and nutty-smelling.
- Thicken the Sauce: Remove the veggies from the stock. Gradually whisk the roux into the warm broth. Add cream and stir until smooth and thickened.
- Build the Filling: Stir the cooked vegetables back in, followed by garlic, thyme, salt, pepper, peas, and shredded chicken. Mix gently to combine.
- Assemble the Pie: Preheat oven to 392°F (200°C). Spoon the filling into a baking dish. Lay puff pastry over the top, trim excess, and cut small vents. Brush with beaten egg.
- Bake: Place in the oven and bake for 10 to 12 minutes, or until the pastry is puffed and golden brown.
- Rest and Serve: Let the pie cool for 5 to 10 minutes before serving—this allows the filling to set and keeps mouths from getting scorched!
Notes
- Puff pastry handles best when cold—always defrost in the fridge, never at room temp.
- Want leftovers? Double the filling and freeze half (skip the pastry until ready to bake).
- For a crispier crust, brush the rim of your dish with egg wash before laying down the pastry.
