Gordon Ramsay’s Chicken Pie Was the Meal That Let Me Breathe Again

The First Time I Made This, I Wasn’t Cooking—I Was Coping

I didn’t plan to make pie. I was just standing in a kitchen that looked like it had survived a small storm—open bags, cold puff pastry flopped sideways, a half-drunk glass of red wine watching me like you okay?

And then I whispered it:
“What would Gordon do?”
He’d sear. He’d layer flavor. He’d power through the chaos.
So I did too. I made Gordon Ramsay’s Chicken Pie in the middle of my own mess—and somehow, it brought order.

Why This Works (And Why Most Chicken Pies Don’t)

Let’s be honest: most chicken pies are bland, soggy, or gluey.
They confuse “comfort food” with “boring beige mush.”

Gordon’s version punches harder:

• Smoky bacon gives the base savory depth.
• Flour is cooked out to prevent rawness and lumps.
• The sauce balances creaminess without being heavy.
• Puff pastry stays crisp because the filling is cooled (or at least not lava-hot).
• No shortcuts on flavor—you build this in layers, and it pays off.

This isn’t dinner from a tin. It’s therapy in a dish.

Ingredients That Actually Matter

Filling:

• 15ml oil – Whatever’s nearby. Just don’t skip the fat for the sear.
• 650g chicken breast – Cut small so it cooks fast. Thighs work too for extra tenderness.
• 200g bacon – Smoked or streaky. Adds that necessary depth.
• 1 onion, chopped – Your flavor base.
• 3 carrots + 3 celery sticks – Chopped. The trio that says “real meal.”
• Salt & pepper – Not optional.
• 75g flour – For thickening. Stir it well.
• 300ml chicken stock + 300ml milk – Split base. Creamy without being cloying.

Pie Topping:

• 320g puff pastry sheet – Pre-rolled = sanity saver.
• 1 egg, beaten – Golden color and crisp edges.

Optional but amazing: dried thyme, fresh parsley, and a kitchen you can eventually clean.

How To Make Gordon Ramsay’s Chicken Pie (Even If You’re Spiraling)

Step 1: Brown the meat.
Oil in the pan, medium-high heat. Sear chicken and bacon until golden, about 5–10 minutes. Don’t be afraid of color. It’s where the flavor lives.

Step 2: Add the veg.
Throw in chopped onions, carrots, and celery. Season again. Cook for 5 minutes until softened and fragrant. Add a pinch of thyme if using.

Step 3: Stir in the flour.
Sprinkle it over. Stir like you’ve got something to prove. Let it cook for a full 2–3 minutes. It’ll look thick and weird. That’s normal.

Step 4: Add liquids.
Gradually pour in chicken stock while stirring. Then add the milk. Stir constantly to keep it smooth. Let it simmer for 10 minutes until thick, creamy, and whispering “this will be worth it.”

Step 5: Cool the filling.
Pour into a pie dish. Ideally let it cool for 30 minutes—at least until warm, not hot. (Fan + prayer also works.)

Step 6: Top with puff pastry.
Roll out your pastry sheet. Drape it over the dish. Trim edges with whatever tool isn’t missing. Crimp with a fork. Cut a vent. Egg wash for shine.

Step 7: Bake.
Oven at 220°C / 430°F. Bake for 30 minutes until puffed, golden, and dramatic like a season finale.

Step 8: Serve.
With peas? Sure. A salad? Fine.
Or just stand at the stove in your socks with a fork and feel something again.

What Gordon Ramsay Says About Chicken Pie

“Let the pastry do the work. All it needs is a golden top and great filling underneath.”

Translation: don’t overload it. One crisp layer on top is enough.

“Sear the chicken first—don’t stew it.”

That’s where 90% of homemade pies go wrong. Color = flavor.

“Cool the filling. Hot filling ruins the pastry.”

He’s right. Hot filling = soggy bottom. We’ve all been there. Rest it.

What I Got Wrong (And How I Fixed It)

• Didn’t cool the filling long enough. Still puffed, but edges sagged. Let it cool fully next time—or cheat with a fan.
• Used streaky bacon instead of lardons. Still amazing. Smoky is smoky.
• Scorched the chicken. Distracted texting. Still salvaged it by letting the sauce mellow it out.
• Forgot to preheat the oven. Rookie move. Now I turn it on as soon as the chicken hits the pan.

Variations That Actually Work

• Use rotisserie chicken. Skip the browning step. Add it in with the flour.
• Swap puff pastry for mashed potatoes. More rustic, still cozy.
• Add peas, mushrooms, or leeks. Stir into the sauce at the end.
• Make it creamy-mustard style. Add 1 tsp Dijon to the filling before baking.

❌ Don’t skip the flour. If you do, the filling stays runny and ruins the crust.

Pro Tips That Change the Game

• Cut a big enough vent in the pastry. Let steam escape or you’ll get sog.
• Use cold pastry. Warm pastry melts too fast and won’t puff properly.
• Crimp edges tightly. It seals in the goodness and prevents overflow.
• Brush with egg wash last minute. Gives better shine.
• Reheat leftovers in the oven. Keeps pastry crisp. Microwave = sadness.

Storage + Leftover Moves

Fridge: 3–4 days. Reheat in a 180°C (350°F) oven for 10–15 mins.

Freezer: Freeze whole or in portions (baked or unbaked). Reheat from frozen at 200°C for 30–35 mins.

Leftover magic:

• Top with a fried egg and pretend it’s brunch.
• Pie toastie: reheat a slice between buttered bread in a skillet.
• Add broth and make it into a creamy soup with torn pastry on top.

FREQUENTLY ASKED QUESTIONS

Q: Can I use rotisserie chicken?
Yes. Just skip the browning and add it in before flour.

Q: Why does the pastry sink or get soggy?
Your filling was too hot, or the oven wasn’t hot enough.

Q: Can I prep this ahead?
Totally. Make the filling the day before, cool it fully, and top with pastry when ready to bake.

Q: Can I use shortcrust pastry instead?
Yes—just note it’s sturdier, not flaky. Still delicious.

Q: What if I don’t have a pie dish?
Any ovenproof skillet or casserole dish works.

Try More Recipes:

• Gordon Ramsay’s Chicken Pot Pie Slowed Me Down—and That’s What I Needed
• Gordon Ramsay Chicken And Leek Pie Recipe 
• Gordon Ramsay Turkey Pie Recipe 
• Gordon Ramsay Cheese And Onion Pie Recipe