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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: RAMSAY
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: British

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-chicken-pot-pie-recipe/