3 1/2 Tbsp (50 ml) butter
1 large onion, peeled and chopped (we use 1 shallot)
3 celery stalks, trimmed and diced
1 large carrot, peeled and chopped
1 large potato, peeled and diced (just due to preference, we left this out)
Generous 1/3 cup (50g) all-purpose flour, plus extra to dust
2 cups (500 ml) chicken stock
Generous 1 cup (250 ml) light cream
Sea salt and black pepper
1 lb (500g) skinless, boneless chicken breasts, cut into bite-size pieces
10oz (300g) good-quality ready-made all-butter puff pastry
1 medium egg mixed with 1 Tbsp (15ml) water (egg wash), to glaze
Melt the butter in a large, wide pan and add the onion, celery, carrot, and potato. Saute gently for 10 minutes or until the vegetables are soft. Add the flour and stir well. Cook, stirring frequently, for another 2 minutes to cook out the flour.
Pour in the stock and cream and season well with salt and pepper. Bring to a simmer and cook, stirring, for about 5 to 10 minutes until thickened. Add the chicken and simmer for 5 minutes or until the pieces are just cooked through. Taste and adjust the seasoning. Take the pan off the heat and let cool slightly.
Preheat the oven to 400F (200C). Spoon the chicken filling into one large or 4 individual pie dish(es) to fill to just below the rim(s). Roll out the puff pastry on a lightly floured counter to a large circle, 1/8 inch (3mm) thick. Cut out a circle (or 4 small ones) large enough to form pie lid(s).
Reroll the trimmings and cut long strips to fit around the rim of the dish(es). Brush the rim(s) with water, position the pastry lid on top and crimp the edges to seal. If you wish, decorate the top of the pie with leaves cut from the pastry trimmings. Brush the pastry with egg wash to glaze.
Bake the pie in the oven for 40 to 50 minutes or until the pastry is golden brown and the filling is bubbling hot. Let stand for a few minutes before serving.
Shelly's Note: We halved the recipe to fill two ramekins without a problem. The taste of this pie is absolutely amazing - so pure, flavorful, cozy, and filling without feeling the least bit heavy.
From Gordon Ramsay's World Kitchen.
Also, makes a super nice creamy chicken veg soup if you don't want pie. Wonderful with some fresh toasted bread. Also, is there any way possible to get the nutritional value of this?ReplyDelete
Thank you for the recipe! This turned out perfect!ReplyDelete
Forgot the peas 😁💜ReplyDelete
I would like to have chef Gordon Ramsey's recipe "Lemon chicken pot pie" which he made on Master Chef season ten 2019 using only one pan.ReplyDelete
Same! I found this recipe googling that recipe hahaDelete