The Best Chicken Pie Recipe By Gordon Ramsay

May 14, 2023 Post a Comment

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Classic Shepherd's Pie Gordon Ramsay YouTube from www.youtube.com

Description

Gordon Ramsay's chicken pie recipe is the ultimate comfort food. This dish combines tender chicken, vegetables, and a creamy sauce, all encased in a buttery pastry shell. It's perfect for a cozy family dinner or a special occasion.

Prep Time

The prep time for this recipe is around 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

For the pastry:

225g plain flour
115g cold butter, cubed
1 egg yolk
2-3 tbsp cold water

For the filling:

1 large chicken breast, diced
1 onion, diced
2 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
150g mushrooms, sliced
2 tbsp flour
300ml chicken stock
150ml double cream
1 tsp thyme leaves
Salt and pepper, to taste

Equipment

Rolling pin
9-inch pie dish
Large skillet or frying pan
Mixing bowl
Pastry brush

Method

1. To make the pastry, place the flour and butter in a mixing bowl and rub together until it resembles breadcrumbs. 2. Add the egg yolk and 2-3 tbsp of cold water, and mix until the dough comes together. 3. Wrap the dough in cling film and chill in the fridge for 30 minutes. 4. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. 5. To make the filling, heat some oil in a large skillet or frying pan. 6. Add the chicken and cook until browned on all sides. Remove from the pan and set aside. 7. In the same pan, add the onion and garlic and cook until softened. 8. Add the carrots, celery, and mushrooms, and cook for a few minutes until they start to soften. 9. Add the flour and stir to coat the vegetables. 10. Gradually add the chicken stock, stirring constantly to avoid lumps. 11. Add the double cream and thyme, and season with salt and pepper to taste. 12. Bring the mixture to a simmer and cook for a few minutes until it thickens. 13. Add the cooked chicken to the pan and mix well. 14. Roll out the chilled pastry on a floured surface to fit the size of your pie dish. 15. Place the pastry on the dish and trim the edges. 16. Spoon the chicken filling into the pastry shell. 17. Brush the edges of the pastry with some beaten egg and place the remaining pastry on top. 18. Trim the edges and use a fork to press down and seal the edges. 19. Make a few slits on the top of the pastry to allow steam to escape. 20. Brush the top with some more beaten egg. 21. Bake in the oven for 45 minutes to 1 hour, or until the pastry is golden brown and the filling is hot and bubbly. 22. Serve hot with some steamed vegetables or a side salad.

Notes

This recipe can easily be made ahead of time and reheated when ready to serve.

Nutrition Info

This recipe serves 4 and has approximately 550 calories per serving.

Recipes FAQ

Can I use a different type of meat for the filling?

Yes, you can use beef, pork, or lamb instead of chicken.

Can I use store-bought pastry?

Yes, you can use store-bought puff pastry or shortcrust pastry if you prefer.

Can I freeze the pie?

Yes, you can freeze the pie before baking. Wrap it tightly in cling film and foil, and freeze for up to 3 months. When ready to bake, remove from the freezer and bake from frozen for 1 hour and 30 minutes.

Recipe Tips

To make the pastry extra flaky, chill it in the fridge for at least 30 minutes before rolling it out. When adding the chicken stock to the pan, add it slowly and stir constantly to avoid lumps in the sauce. If you prefer a thicker sauce, add more flour to the pan when making the filling.