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Chicken Pot Pie Gordon Ramsay Recipe

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Roast Chicken Recipe Gordon Ramsay Recipes
Roast Chicken Recipe Gordon Ramsay Recipes from www.gordonramsay.com

Description

This classic Chicken Pot Pie is a comfort food classic. It is a rich and creamy filling, made up of chicken, vegetables and herbs, that is then topped with flaky puff pastry. The flavors of this dish will take you back to your childhood. This version of the dish, created by celebrity chef Gordon Ramsay, is an elevated take on the classic comfort food. He adds in some extra herbs and spices to give it an extra depth of flavor. The result is a creamy, flavorful filling that is complemented perfectly by the buttery, flaky puff pastry. This dish is sure to be a hit with family and friends.

Prep Time

This dish takes about 10 minutes of prep time. You will need to dice the vegetables, shred the chicken, and measure out the herbs and spices. This is the perfect dish to make on a weeknight as it is quick and easy to prepare.

Cook Time

This dish takes about 40 minutes to cook. You will need to cook the filling for about 20 minutes before adding the puff pastry. Then, you will need to cook the pot pie for another 20 minutes or until the puff pastry is golden brown and flaky.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 1 cup frozen peas, thawed
  • 2 cups cooked chicken, shredded
  • 1/2 cup heavy cream
  • 1 sheet puff pastry, thawed
  • Salt and pepper, to taste

Instructions

Preheat the oven to 400°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic, thyme and rosemary and cook for another minute. Sprinkle the flour over the vegetables and stir to combine. Add the chicken broth, stirring constantly for about 3 minutes until thickened. Add the peas, chicken, cream and season with salt and pepper. Cook for another minute. Pour the chicken mixture into a 9-inch pie dish. Place the puff pastry on top of the chicken mixture, tucking in the edges. Cut a few slits into the pastry to allow steam to escape. Bake for 20 minutes or until the pastry is golden brown and flaky.

Equipment

  • Skillet
  • 9-inch Pie Dish
  • Knife
  • Spatula
  • Measuring Spoons
  • Measuring Cups

Notes

This dish can easily be made ahead of time. To do this, prepare the chicken pot pie as directed up until the baking step. Cover the dish with cling wrap and store in the refrigerator for up to 2 days. When ready to bake, remove from the refrigerator and preheat the oven to 400°F. Bake for 40 minutes or until golden brown and flaky.

Nutrition: Per Serving

  • Calories: 547
  • Carbohydrates: 18 g
  • Protein: 22 g
  • Fat: 41 g
  • Saturated Fat: 15 g
  • Cholesterol: 91 mg
  • Sodium: 537 mg
  • Potassium: 412 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Vitamin A: 4382 IU
  • Vitamin C: 11 mg
  • Calcium: 49 mg
  • Iron: 2 mg

Recipe Tips

For a vegetarian version of this dish, you can easily substitute the chicken for extra vegetables. You can also use store-bought puff pastry if you don't have the time to make your own. To make this dish even more flavorful, you can add a pinch of nutmeg to the filling. Lastly, you can top the pot pie with some grated cheese for an extra cheesy flavor.


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