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Chef Ramsay's Chicken Pot Pie Recipe

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Chicken Pie Gordon Ramsay Recipe For Steak Xilles nesldisaterfja
Chicken Pie Gordon Ramsay Recipe For Steak Xilles nesldisaterfja from nesldisaterfja.bandcamp.com

Chef Ramsay's Chicken Pot Pie has a flaky, buttery crust that tops off a creamy filling of chicken, vegetables, and herbs. It's the perfect comfort food for chilly winter days. This classic dish is made with an easy-to-follow, step-by-step recipe that will make it a family favorite in no time. Read on to learn more about this delicious dish.

Description

This classic take on the traditional chicken pot pie is sure to please. It's made with a rich, creamy filling of chicken, vegetables, and herbs, all topped off with a flaky, buttery crust. All of the ingredients are easy to find and the recipe is simple enough for even the novice cook. The result is a hearty, comforting dish that's sure to become a family favorite.

Prep Time

This chicken pot pie takes about 25 minutes to prepare. The ingredients need to be prepped before assembly, so be sure to read through the instructions before you begin.

Cook Time

Cooking time for this recipe is approximately 45 minutes. The pie should bake until the crust is golden brown and the filling is bubbling.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 cup frozen green peas
  • 1 cup diced cooked chicken
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • 1 package (2 crusts) store-bought pie crust

Instructions

1. Preheat the oven to 375°F. Grease a 9-inch pie plate and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery and cook until the vegetables are tender, about 5 minutes. Stir in the peas and chicken and cook for an additional 2 minutes.

3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Slowly add the chicken broth and stir until the mixture begins to thicken. Stir in the thyme, oregano, and black pepper.

4. Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes, stirring occasionally. Remove the skillet from the heat and stir in the parsley.

5. Pour the filling into the prepared pie plate. Unroll the pie crusts and place one crust over the filling. Trim the edges and crimp the edges with a fork. Cut several slits in the top of the crust to allow steam to escape.

6. Bake for 25-30 minutes, or until the crust is golden brown. Allow the pie to cool for 10 minutes before serving.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Fork

Notes

This recipe can easily be doubled to feed a larger crowd. The filling can also be made ahead of time and stored in the refrigerator for up to 2 days. When ready to bake, simply assemble the pie and bake as directed.

Nutrition: Per Serving

  • Calories: 406
  • Fat: 22.6g
  • Carbohydrates: 36.8g
  • Protein: 12.3g
  • Sodium: 521mg
  • Fiber: 2.6g

Recipe Tips

For an extra-flaky crust, brush the top with a beaten egg before baking. This will help to create a golden brown color and a crispy texture. If you don't have any fresh herbs on hand, you can substitute dried herbs in equal amounts. For a healthier version, you can use a whole wheat crust or use low-fat or non-fat milk instead of heavy cream.


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