Gordon Ramsay’s Chicken Pot Pie is one of those recipes that brings full-on comfort with just one bite. We’re talking flaky golden pastry, juicy chicken, buttery vegetables, and a sauce so creamy it practically hugs your spoon.
I remember the first time I made this—I’d just moved into my first apartment with a too-small oven and no rolling pin. I tried using a wine bottle to roll out the puff pastry (don’t do that), and I forgot to thaw it first. What came out was… technically edible, but not even close to what Gordon would call “acceptable.” Since then, I’ve learned how to nail this recipe with just the right shortcuts (that don’t sacrifice flavor) and a few game-changing tricks.
Why Gordon Ramsay’s Chicken Pot Pie Works & Where Most Go Wrong
- It balances richness with texture: Creamy inside, crisp pastry outside. That contrast is magic.
- Gordon always seasons in layers. Salt, pepper, and a splash of white wine hit at the perfect moments.
- Most people overcook the veggies. Soggy carrots and peas? Not here. I sauté mine lightly before baking.
- Pastry placement matters. Putting puff pastry on top, not under, keeps it from getting soggy.
- Mistake I made early on: Overfilling the ramekins. Exploding gravy bubbles = mess, not magic.
What Gordon Ramsay Says About Chicken Pot Pie
Gordon keeps his pot pie clean and simple — no shortcuts on the roux (that flour-butter base), and always uses a good chicken stock. He’s big on using leftover roast chicken for extra flavor, and he stresses not to drown the filling in cream. It should be silky, not soupy.
How I Make Gordon Ramsay’s Chicken Pot Pie My Way
I follow Gordon’s savory base, but I like to level it up with a few small upgrades:
- I use a mix of roast chicken thighs and breast — darker meat gives deeper flavor.
- Instead of just peas and carrots, I toss in a handful of leeks and fresh thyme. Total flavor bomb.
- I also add a tiny splash of Dijon mustard to the creamy sauce. It’s not obvious, but it adds complexity.
- And for a golden pastry that’s worthy of Gordon, I brush it with egg yolk and a pinch of cream.
If you’re into warm, cozy dinners, you might also love my Gordon Ramsay Turkey Soup Recipe — same vibe, but in a bowl.
Ingredients For Gordon Ramsay’s Chicken Pot Pie (with my notes)
Filling:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup chicken stock (homemade or low-sodium)
- ½ cup heavy cream
- 1 tsp Dijon mustard (my twist)
- 1 cup cooked chicken thighs, shredded
- 1 cup cooked chicken breast, diced
- ½ cup diced carrots
- ½ cup green peas
- ½ leek, thinly sliced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
Pastry:
- 1 sheet puff pastry (store-bought, thawed)
- 1 egg yolk + 1 tbsp cream (for brushing)
How To Make Gordon Ramsay’s Chicken Pot Pie Step By Step
- Preheat your oven to 400°F (200°C).
Get that puff pastry golden and gorgeous. - Make the roux:
Melt butter in a large pan. Whisk in the flour and stir constantly for about 1 minute — it should look like a smooth paste. - Add the liquids:
Slowly pour in the chicken stock, then the cream, whisking constantly to prevent lumps. Add mustard and thyme. Simmer until thickened. - Sauté your aromatics:
In a separate pan, cook onion, garlic, leek, carrots, and peas in a little oil or butter for 5–7 minutes, just to soften. - Combine:
Stir the sautéed vegetables and chicken into the sauce. Season well with salt and pepper. Let the filling cool slightly. - Assemble the pies:
Spoon filling into ramekins or a large pie dish. Drape puff pastry on top. Press down gently on edges and cut slits to let steam escape. - Brush and bake:
Brush the pastry with egg yolk + cream mix. Bake for 20–25 minutes, or until golden brown and puffed. - Cool just a bit:
Let sit 5 minutes before serving so you don’t burn your tongue (I always forget this part).
Gordon Ramsay’s Chicken Pot Pie
Rate this RecipeIngredients
Equipment
Method
- Preheat oven to 400°F (200°C). Butter ramekins or a large baking dish.
- Melt butter in a pan, whisk in flour and cook for 1 minute to form a roux.
- Gradually add stock and cream, whisking constantly until thickened. Stir in mustard.
- Sauté vegetables in a separate pan until softened, then add to sauce with chicken and thyme. Season well.
- Spoon filling into ramekins. Top with puff pastry and brush with egg yolk + cream. Cut slits in top.
- Bake for 20–25 minutes or until pastry is golden and puffed. Let rest 5 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
Mistake #1: I once used cold stock straight from the fridge and ended up with a lumpy mess. Warm or room temp stock is key for a smooth sauce.
Mistake #2: I thought I could skip the vent slits in the pastry… Let’s just say my oven needed a deep clean after that eruption.
Fixes:
- Always let the filling cool slightly before topping with pastry.
- Chill the assembled pie 10 minutes before baking if you want ultra-crisp edges.
Pro Tips That Change The Game For Gordon Ramsay’s Chicken Pot Pie
- Use roasted chicken, not poached. Roasting brings caramelization and depth.
- Chill your pastry before baking. This prevents melting and improves puff.
- Cut small vents in the top. Keeps steam from building up and turning the crust soggy.
- Season in layers. Add salt at each stage — sauce, chicken, veggies.
- Don’t skip the Dijon mustard. That little tang balances the creamy filling beautifully.
Variations That Actually Hold Up For Gordon Ramsay’s Chicken Pot Pie
- Mushroom & Tarragon Twist: Swap half the chicken for mushrooms and add fresh tarragon.
- Turkey Leftover Remix: Perfect with Thanksgiving leftovers — turkey, stuffing, even gravy.
- Mini Pies for Guests: Make individual ramekins — same recipe, better portion control.
- Cream-Free Option: Use more stock and a cornstarch slurry to lighten it up.
How To Store & Use Leftover Gordon Ramsay’s Chicken Pot Pie
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Wrap tightly in foil + plastic wrap. Freeze up to 2 months.
- Reheat: Oven is best (375°F, covered with foil for 20–25 min). Avoid microwaving—it ruins the crust.
- Leftover Idea: Scoop out filling and mix with pasta or rice for a creamy lunch bowl.
FAQs
What is Gordon Ramsay’s twist on chicken pot pie?
He keeps it classic but uses leftover roast chicken, good stock, and flaky puff pastry on top instead of pie dough.
Can I use store-bought puff pastry?
Yes! Just make sure it’s thawed properly and chilled again before baking for best puff.
What vegetables go in Gordon Ramsay’s pot pie?
Usually carrots and peas, but I like adding leeks or mushrooms for more richness.
Can I make chicken pot pie ahead of time?
Absolutely. Make the filling a day in advance and top with pastry just before baking.
How do I prevent a soggy crust?
Bake with the pastry only on top, and make sure your filling is cooled before assembling.
From My Kitchen To Yours
This is one of those recipes that feels like a warm hug every single time. Try it once and you’ll keep it on repeat — trust me.
