Gordon Ramsay Chicken And Leek Pie

The Gordon Ramsay Chicken and Leek Pie Recipe is my kind of comfort food — flaky golden crust, tender chicken, and that silky, savory filling that makes you close your eyes on the first bite.

I actually made this the first time for a Sunday dinner where everything else went sideways — the mashed potatoes were glue, the green beans overcooked. But the pie? Oh, the pie got quiet nods and clean plates. That’s when I knew this recipe would stay in my forever rotation.

You’ll love it if you’re craving something rich but not heavy, cozy but still elegant enough to impress guests.

Why Gordon Ramsay Chicken And Leek Pie Recipe Works & Where Most Go Wrong

• Slow-cooked leeks are the secret weapon — rushing them makes the filling flat and harsh.
• Don’t skip the mustard. Gordon adds a hint of Dijon to brighten the cream — it’s subtle but game-changing.
• Proper crust handling. Too warm and it’ll melt before baking; too cold and it won’t seal. Keep it chilled until needed.
• Mistake alert: Overcooked chicken = dry filling. Cook it gently or use leftover roast chicken!

What Gordon Ramsay Says About Chicken And Leek Pie

In his shows and books, Gordon’s take is always about layers of flavor — not just throwing things in. He builds the base with softened leeks, garlic, thyme, and a white wine reduction, then finishes with crème fraîche or cream, and wraps it all in buttery puff pastry.
His exact words? “If you’re going to do a pie, do it properly. Fill it with love.”

How I Make Gordon Ramsay Chicken And Leek Pie Recipe My Way

I stick pretty close to Gordon’s technique, but here’s what I do to make it even more practical for busy weeknights:

• I use boneless chicken thighs instead of breasts — juicier, more forgiving.
• I swap crème fraîche for heavy cream + a splash of lemon juice if I don’t have any on hand.
• I always add a teaspoon of wholegrain mustard for a rustic, tangy edge.
• And if you’re short on time, store-bought puff pastry is absolutely allowed — just keep it cold until baking.

P.S. This pie is dreamy next to my Gordon Ramsay Mashed Potatoes — creamy meets crisp.

Ingredients For Gordon Ramsay Chicken And Leek Pie Recipe (with my notes)

Serves 4 generously

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 leeks, sliced (white and light green parts only)
• 2 garlic cloves, minced
• 4 boneless skinless chicken thighs, chopped
• 1 tsp fresh thyme (or ½ tsp dried)
• ¼ cup dry white wine (or chicken stock)
• ½ cup chicken stock
• ½ cup heavy cream
• 1 tsp wholegrain mustard
• Salt and pepper, to taste
• 1 sheet puff pastry, thawed but cold
• 1 egg, beaten (for egg wash)

How To Make Gordon Ramsay Chicken And Leek Pie Step By Step

1. Prep the aromatics:
   Heat the olive oil and butter in a skillet over medium heat. Add onion and leeks, and cook gently for 8–10 minutes until soft, not browned.
2. Add garlic and thyme:
   Stir in the garlic and thyme and cook for 1 minute until fragrant.
3. Cook the chicken:
   Add chopped chicken thighs and season with salt and pepper. Cook until lightly browned, about 5–6 minutes.
4. Deglaze with wine:
   Pour in the white wine and let it bubble for a minute to burn off the alcohol.
5. Make it creamy:
   Stir in the chicken stock, cream, and mustard. Let the mixture simmer until it thickens slightly — about 6–8 minutes. Remove from heat and let it cool for 10 minutes.
6. Assemble the pie:
   Preheat your oven to 400°F (200°C). Pour the cooled filling into a pie dish. Lay the puff pastry on top, press the edges to seal, and trim any excess. Cut a small slit in the center.
7. Bake:
   Brush the pastry with beaten egg and bake for 25–30 minutes until golden brown and puffed.
8. Rest and serve:
   Let it rest for 5 minutes before slicing in. The filling settles and the crust stays crisp.

What I Got Wrong (And How I Fixed It)

• Mistake: I once poured hot filling into the dish and covered it with pastry. The bottom turned to mush.
  Fix: Always let your filling cool slightly before assembly.
• Mistake: Forgot to cut a vent in the pastry = steam explosion.
  Fix: Always cut a little cross or slit in the top.
• Mistake: Overbaked the crust because I got distracted.
  Fix: Set a timer and check at 25 minutes. Golden means done.

Pro Tips That Change The Game For Chicken And Leek Pie

• Use cold pastry only. Warm puff pastry turns greasy and doesn’t rise.
• Let the filling cool before topping. Prevents soggy bottoms — trust me, it matters.
• Crimp the edges well. Keeps all that creamy goodness sealed in.
• Taste the filling before baking. Seasoning is easier to adjust pre-crust.

Variations That Actually Hold Up For Chicken And Leek Pie

• Mushroom Twist: Add sautéed mushrooms to the filling for extra umami.
• Cheesy Upgrade: Stir in grated Gruyère or cheddar just before assembling.
• No alcohol? Skip the wine and use extra stock with a splash of vinegar or lemon juice.
• Mini Pies: Make them in ramekins with pastry lids for individual servings.

How To Store & Use Leftover Chicken And Leek Pie

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 1 month. Reheat in oven, not microwave.
• Leftover ideas:
  – Warm it up with a side of roasted carrots.
  – Slice into squares for a savory breakfast with poached eggs.

FAQs – Gordon Ramsay Chicken And Leek Pie Recipe

What kind of pastry does Gordon Ramsay use for chicken pie?
He uses all-butter puff pastry, usually store-bought but high quality. It gives that beautiful flake and golden top.

Can I make chicken and leek pie in advance?
Yes! Prep the filling and refrigerate for up to 24 hours. Assemble and bake fresh.

Why is my chicken pie watery?
You likely didn’t cook down the sauce enough or added the pastry over hot filling. Let it thicken and cool before assembling.

Can I use rotisserie chicken?
Absolutely. Just skip the chicken-cooking step and fold in shredded cooked chicken before assembling.

What to serve with chicken and leek pie?
Creamy mashed potatoes, steamed green beans, or a sharp arugula salad all work beautifully.

From My Kitchen To Yours

This pie is proof that comfort food doesn’t have to be boring — just buttery, creamy, and thoughtfully made. Let me know how yours turns out!