Gordon Ramsay’s Chicken Pie is the ultimate classic comfort food done right by Gordon Ramsay! Creamy, indulgent, and thoroughly comforting, this is a mouthwatering combination of succulent chicken with fragrant veg in a rich gravy, crowned with a golden puff pastry top.

I love making this recipe because the cooking process is quite indulging. For me, it is like an escape from the real world when I want a moment of peace. From simmering the vegetables in stock to prepare the filling, each step creates layers of flavor that will fill your kitchen with irresistible notes.

So, you know that it’s a timeless recipe that proves why simple ingredients, when treated with care, can create something truly memorable. That is why you need to give it a try and savor the meaty, comforting notes.

Equipment Required

Oven: Bake the pie until the pastry is crisp and the filling is bubbling.
Ladle: Stir in the veggies using a ladle.
Pan: I use a pan to combine the chicken stock with onion, carrot, and celery, and to prepare the creamy sauce.
Whisk: Use a whisk to combine the butter and flour into a smooth roux and prevent lumps when whisking in the cream.
Cutting Board: I prefer using a cutting board that provides a safe surface for chopping vegetables and garlic.
Sharp Knife: A sharp knife is perfect for finely chopping onions, carrots, celery, and garlic to ensure even cooking.
Measuring Bowls & Spoons: Ensure accurate measurements of stock, cream, butter, flour, and seasonings by using measuring bowls and spoons.
Baking Dish: A Baking dish helps to hold the chicken filling and supports the pastry while baking.
Rolling Pin: Use a rolling pin to roll out puff pastry evenly if it needs to be resized.
Basting Brush: To slather egg wash evenly over the pastry for a golden, glossy finish, use a basting brush.

Gordon Ramsay’s Chicken Pie Ingredients & Substitutions

Note: The ingredients in this recipe can serve up to 4 people. You can increase or decrease the quantities for more or fewer servings.

960ml Chicken Stock: You can use low-sodium stock to reduce salt, or homemade stock.
1 Carrot: Instead of carrots, you can use sweet potato or turnip.
1 Celery Stalk: Fennel or green bell pepper is an excellent substitute for a celery stalk.
30g Unsalted Butter: Margarine or olive oil can be used instead.
60g All-purpose Flour: I usually use whole-wheat flour to thicken the pie mixture.
240ml Heavy Cream: Half-and-half or evaporated milk would be a perfect substitute for heavy cream. It would add creamy notes while keeping the fat content low.
2 Garlic Cloves: I usually use garlic powder as it adds a nice smoky note to the recipe.
5g Fresh Thyme Leaves: You can use dried thyme if you don’t have fresh ones.
5g Kosher Salt
1 Teaspoon Black Pepper
75g Peas: If you don’t like peas, you can add green beans, edamame, or even corn.
450g Shredded Chicken
1 Sheet Puff Pastry: I prefer getting a puff pastry sheet from the store.
1 Egg

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	40 Minutes	55 Minutes

How To Make Gordon Ramsay’s Chicken Pie At Home

Step 1

Gather all the ingredients together in a small bowl to prepare Chicken Pie.

Step 2

Take a pan, add butter, and sauté carrots and onions together until the color changes slightly.

Step 3

Further, add the celery and garlic to the pan and stir everything together.

Step 4

Then I make the roux by whisking flour into the pan for 2-3 minutes.

Step 5

Add milk and chicken stock, and keep stirring until well combined.

Step 6

Then put some peas in the pan and stir them in.

Step 7

Finally, add shredded chicken and let it cook in the sauce for a while.

Step 8

Once the mixture thickens, I season it with thyme, salt, and black pepper.

Step 9

Now I preheat the oven and, in the meantime, pour the mixture into a baking dish. I cover the pastry, cut vents, and brush the outer layer with egg wash.

Step 10

Place the baking dish in the oven and bake the pie at 370°F for 20 minutes, and it will be ready to serve!

Expert Tips That I Recommend

Make sure you cut the veggies evenly, so they cook at the same rate.
I usually prefer warming the soup slightly before adding it to the roux to prevent lumps.
When mixing the roux with cream and stock to make a smooth sauce, I use a whisk to achieve a soft texture.
Don’t forget to cut small vents in the pastry so steam can escape and the pie stays crisp on top.
You should brush the outer layer evenly with egg wash for that classic golden, glossy finish.

FAQs About Gordon Ramsay’s Chicken Pie

How do I keep the pastry crisp on the bottom?

To keep the pastry crisp on the bottom, use a thick, well-reduced filling and avoid excess liquid.

Why remove the vegetables before making the sauce?

Removing vegetables before making the sauce helps to keep them tender and prevents overcooking while the sauce thickens.

What vegetables can I add or substitute?

You can add mushrooms, leeks, sweetcorn, or green beans that work well alongside peas.

Can I make this recipe without cream?

Yes, you can make this without cream and use milk or half-and-half instead.

How do I know the pie is done?

When the pie turns golden brown and the filling gets bubbly around the edges, it means the pie is done.

Nutritional Information Per Serving

Let me tell you that each serving of Gordon Ramsay’s Chicken Pie has around 400-500 calories. Therefore, it is better to consume in moderation and pair it with something healthy.

Calories	1035 kcal
Carbohydrates	57 g
Protein	50 g
Fat	127 g
Saturated Fat	28 g
Polyunsaturated Fat	8 g
Monounsaturated Fat	27 g
Trans Fat	0.3 g
Cholesterol	235 mg
Sodium	1132 mg
Potassium	809 mg
Fiber	3 g
Sugar	8 g
Vitamin A	3840 IU
Vitamin C	5 mg
Calcium	103 mg
Iron	5 mg

Moreover, you can tweak the recipe to suit your dietary goals and taste preferences.

Gordon Ramsay Chicken Pie Homemade Style

Recipe Variations For Different Diets

Gluten-Free: I make this Chicken Pie using gluten-free flour for the roux and gluten-free puff pastry.
Low-Fat: To make it low-fat, I use half-and-half or unsweetened plant-based milk instead of milk. Moreover, I use very little butter in the roux.

Storing This Recipe

Refrigeration: Once the pie cools, transfer it to an airtight container and refrigerate for 3-4 days.
Freezing: Simply cover the unbaked Chicken Pie with plastic wrap. Freeze for up to 2 months and enjoy whenever you wish to.

What To Serve With This Recipe

You can serve this yummy Gordon Ramsay’s Chicken Pie with Mashed Potatoes. Moreover, I love to enjoy it with the Shaved Carrot Salad Recipe.

If you want, pair it with Chicken Broccoli Salad or Summer Corn Salad. Finish off the comforting meal with Spiced Cider and call it a day.

Printable Version

More Recipes That You Can Try

Jamie-Oliver-Lasagna — Jamie Oliver Lasagna

Inside Gordon Ramsay Shepherd's Pie — Jamie Oliver Lasagna

Conclusion

Trust me when I say this: Gordon Ramsay’s Chicken Pie is the ultimate comfort dish, with rich, creamy notes and a flaky pastry crust. Just make sure to follow the recipe as is to avoid any recipe mess-ups.

If you make it very carefully, you will enjoy the exact same flavors as Gordon Ramsay. So, give it a try and enjoy the holiday season.

Baked Gordon Ramsay’s Chicken Pie

Equipment Required

Gordon Ramsay’s Chicken Pie Ingredients & Substitutions

Preparation And Cooking Time