This delicious Gordon Ramsay Chicken and Potato Pie is a comforting, easy-to-make meal that’s perfect for a cozy dinner. With creamy chicken and tender potatoes wrapped in flaky puff pastry, it’s a hearty dish that’s sure to impress. Feel free to adjust the herbs or add your favorite vegetables for extra flavor!
Ingredients Needed:
- 750g potatoes, peeled and cut into chunks
- 130g unsalted butter
- 3 shallots, finely chopped
- 2 tbsp tarragon leaves, chopped
- 2 tbsp chives, chopped
- 4 large skinless, boneless chicken breasts, cut into thin strips
- 800g puff pastry
- Flour for dusting
- 2 egg yolks, beaten
- 240ml double cream
- Sea salt and black pepper
How To Make Chicken And Potato Pie Recipe?
- Cook the Potatoes: Place the potatoes and half the butter (65g / 2.3 oz) into a pan. Heat gently, turning occasionally, until just tender but not browned. Transfer to a large bowl and set aside to cool.
- Cook the Shallots and Chicken: In the same pan, melt the remaining butter (65g / 2.3 oz) and soften the shallots. Add the tarragon, chives, and chicken, cooking for a few minutes until the chicken is partially cooked. Transfer to the bowl with the potatoes, mix gently, and season with salt and pepper. Set aside to cool.
- Prepare the Pastry: Roll out half of the puff pastry (400g / 14.1 oz) on a lightly floured surface into a 30cm (12-inch) circle. Transfer to a lightly buttered baking sheet. Brush the edges with beaten egg yolk (1 egg yolk), then spoon the chicken mixture into the center.
- Assemble the Pie: Roll the remaining pastry into a 36cm (14-inch) circle and place over the filling. Seal and crimp the edges. Cut a 10cm (4-inch) circle in the top of the pastry but leave it in place as a lid. Brush the entire surface with the remaining egg yolk.
- Bake the Pie: Preheat your oven to 180°C (350°F) / Gas Mark 4. Bake the pie for 50 minutes, checking if it’s browning too quickly—lower the heat if necessary.
- Finish the Pie: Heat the double cream (240ml / 8.5 fl oz) until boiling, season with salt and pepper. Carefully remove the pastry lid, pour in the cream, and lift the filling gently to allow it to circulate. Place the lid back on and return the pie to the oven for 10 minutes to set.
Recipe Tips:
- Cool the filling first: Let the chicken and potato mixture cool before putting it in the pastry. This stops the pastry from getting soggy and helps it bake crisp.
- Don’t overfill: Don’t add too much filling to the pie. Leave room around the edges so the pastry seals well and doesn’t spill out.
- Seal the pastry properly: Press the edges of the pastry together firmly to keep the filling inside. Crimping with a fork helps seal it neatly.
- Brush with egg yolk: For a golden, shiny crust, brush the top of the pastry with egg yolk before baking.
- Bake at 180°C (350°F): Bake the pie at this temperature to get a perfect crust and fully cooked filling without burning the top.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the pie to cool to room temperature, then store it in the fridge in an airtight container or wrapped tightly. It will stay good for up to 3 days.
- Freeze: Once the pie is cool, wrap it tightly in plastic wrap and foil. You can freeze it for up to 2 months.
- Reheat: Heat in a frying pan over medium heat, covering with a lid and cooking for 5-7 minutes, flipping halfway to ensure even heating.
Nutrition Facts:
- Calories: 290kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 950mg
- Potassium: 400mg
- Total Carbohydrate: 51g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 10g
Gordon Ramsay Chicken And Potato Pie Recipe
Description
This delicious Gordon Ramsay Chicken and Potato Pie is a comforting, easy-to-make meal that’s perfect for a cozy dinner. With creamy chicken and tender potatoes wrapped in flaky puff pastry, it’s a hearty dish that’s sure to impress. Feel free to adjust the herbs or add your favorite vegetables for extra flavor!
Ingredients
Instructions
- Cook the Potatoes: Place the potatoes and half the butter (65g / 2.3 oz) into a pan. Heat gently, turning occasionally, until just tender but not browned. Transfer to a large bowl and set aside to cool.
- Cook the Shallots and Chicken: In the same pan, melt the remaining butter (65g / 2.3 oz) and soften the shallots. Add the tarragon, chives, and chicken, cooking for a few minutes until the chicken is partially cooked. Transfer to the bowl with the potatoes, mix gently, and season with salt and pepper. Set aside to cool.
- Prepare the Pastry: Roll out half of the puff pastry (400g / 14.1 oz) on a lightly floured surface into a 30cm (12-inch) circle. Transfer to a lightly buttered baking sheet. Brush the edges with beaten egg yolk (1 egg yolk), then spoon the chicken mixture into the center.
- Assemble the Pie: Roll the remaining pastry into a 36cm (14-inch) circle and place over the filling. Seal and crimp the edges. Cut a 10cm (4-inch) circle in the top of the pastry but leave it in place as a lid. Brush the entire surface with the remaining egg yolk.
- Bake the Pie: Preheat your oven to 180°C (350°F) / Gas Mark 4. Bake the pie for 50 minutes, checking if it’s browning too quickly—lower the heat if necessary.
- Finish the Pie: Heat the double cream (240ml / 8.5 fl oz) until boiling, season with salt and pepper. Carefully remove the pastry lid, pour in the cream, and lift the filling gently to allow it to circulate. Place the lid back on and return the pie to the oven for 10 minutes to set.
Notes
- Cool the filling first: Let the chicken and potato mixture cool before putting it in the pastry. This stops the pastry from getting soggy and helps it bake crisp.
- Don’t overfill: Don’t add too much filling to the pie. Leave room around the edges so the pastry seals well and doesn’t spill out.
- Seal the pastry properly: Press the edges of the pastry together firmly to keep the filling inside. Crimping with a fork helps seal it neatly.
- Brush with egg yolk: For a golden, shiny crust, brush the top of the pastry with egg yolk before baking.
- Bake at 180°C (350°F): Bake the pie at this temperature to get a perfect crust and fully cooked filling without burning the top.
Gordon Ramsay Chicken And Potato Pie Recipe