Gordon Ramsay’s Chicken Pot Pie Slowed Me Down—and That’s What I Needed

This one? I made when I was feeling protective. Like, “nobody’s leaving this house until they’ve had a warm meal and a hug.” And this Gordon Ramsay Chicken Pot Pie felt exactly like that. Cozy. Golden. Secure. A full-body exhale wrapped in puff pastry.

No one was sick, no one was sad—I just needed the kitchen to smell like home. And nothing does that quite like buttery crust and creamy filling bubbling up around the edges.

What Gordon Ramsay Would Do

Gordon would move fast, yell for the stock, and insist on perfect roux technique. He’d make it from scratch, of course—flour and butter cooked just right, cream folded in, and chicken stock simmering until thick and velvet-smooth.

He’d be militant about golden pastry too. Slits for steam. Egg wash for sheen. No excuses.

But at the heart of it? This dish is about comfort. Ramsay would say something surprisingly soft like, “This is a dish you make for someone you care about.” And he’d be right.

What I Changed (And Why)

I didn’t make homemade stock. I used the good boxed one and added a splash of lemon and a smashed garlic clove while it simmered—cheater move, still tasted layered and rich.

I also added a handful of chopped mushrooms with the carrots and celery because I had some that were on their last day. They deepened the flavor beautifully.

And I didn’t divide it into ramekins. I poured the whole thing into one big dish, laid the pastry over the top like a patchwork quilt, and baked it as a single comforting masterpiece.

How It Turned Out

Golden puff pastry on top. Creamy, garlicky filling underneath. The kind of sauce you scoop with the side of your fork because it’s too good to waste.

Every bite felt like someone checking in on me, asking if I’d eaten, tucking me into a warm couch.

I watched steam rise from my bowl and felt grateful. It didn’t fix the world—but it made that one meal feel safe and whole.

So, Was It Worth It?

This is the dish you make when you want to feed someone’s soul. It’s nostalgic, it’s grounding, and it somehow tells everyone at the table, “You’re okay. I got you.”

Would I make it again? 100%. Next time I’m doubling the filling and freezing a batch. Because this isn’t just dinner—it’s a blanket disguised as food.

How to Make Gordon Ramsay’s Chicken Pot Pie

Creamy, savory filling. Crispy golden top. A dish that feels like coming home.

Smart Tips

• Don’t skip the roux. It’s the secret to that velvety sauce.
• Boxed stock hack: Add garlic and lemon to mimic homemade flavor.
• Go big. One big dish = fewer dishes = same comfort.
• Customize freely. Corn, mushrooms, green beans—it’s flexible.
• Let it cool a bit before serving. That filling is lava. Respect it.

FAQs

Can I use rotisserie chicken?
Yes! It’s perfect. Saves time and still tastes great.

Can I use milk instead of cream?
Sure, but the sauce will be a bit thinner. You can thicken it with a bit more roux if needed.

What if I don’t have thyme?
Rosemary, sage, or dried Italian herbs all work.

Can I make it ahead?
Yes! Assemble and refrigerate, then bake just before serving.