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

I rushed it.

Tossed in cold cream. Skipped the roux. Threw the puff pastry on straight from the fridge and wondered why it didn’t puff. I thought I was making dinner. What I needed was a reset.

This isn’t a weeknight 20-minute miracle. It’s a reset button wrapped in pastry. When I finally slowed down and followed Gordon’s system—proper roux, layered stock, real aromatics—it changed the entire rhythm of my kitchen. This wasn’t just food. It was presence. It was care.

Here’s how to make it properly—and why most people mess it up.

Why This Works (And Where Most Go Wrong)

Most chicken pot pies collapse at the sauce. They either skip the roux entirely or undercook it, so the filling turns gluey or thin instead of velvety. Ramsay’s version? It’s rooted in French technique: equal parts butter and flour, cooked just long enough to lose the raw taste but keep the richness.

Puff pastry mistakes are the next killer. If it’s cold, it won’t rise properly. If it’s not scored, it’ll sog out from steam. And if you don’t egg wash it, you lose that golden finish that makes it look like it came out of a restaurant oven.

Stock choice also matters. Ramsay would always go homemade, but there’s a clever hack if you can’t: simmer good boxed stock with garlic, thyme, and a hit of lemon peel. It punches way above its weight.

Ingredients That Actually Matter

• Chicken stock (960ml): The backbone. Use low-sodium so you control the salt. Simmer it with aromatics for depth.
• Unsalted butter (30g) + All-purpose flour (60g): The roux duo. Ratio matters—too much flour and it clumps, too little and the sauce breaks.
• Heavy cream (240ml): This gives the sauce its luscious body. Milk won’t cut it unless you’re ready to tweak the roux.
• Veg (onion, carrot, celery): Classic mirepoix. Dice them evenly for consistent cooking.
• Garlic + thyme: They wake up the filling. Don’t skip them. Garlic goes in late so it doesn’t burn.
• Puff pastry (1 sheet): Thawed but chilled. Warm pastry will stretch and slump.
• Egg wash (1 egg): For color and sheen. Without it, the pie looks unfinished.

How To Make Gordon Ramsay’s Chicken Pot Pie

Start by heating your stock with diced onion, carrot, and celery. Simmer 6–8 minutes until just tender—don’t overcook, they’ll finish in the oven.

In a separate pan, melt the butter over medium heat. Add the flour and whisk. You’re looking for a paste the color of wet sand. Whisk it for 2–3 minutes to cook off the raw taste.

Remove the veggies from the stock and keep the liquid hot. Whisk in the roux slowly—this part’s critical. Don’t dump it. Whisk until smooth and thickened, then stir in the cream. Simmer until it coats the back of a spoon.

Add the veggies back in. Then garlic, thyme, salt, pepper, thawed peas, and shredded chicken. Let it all come together over low heat for a few minutes so the flavors marry.

Pour into a baking dish. Top with puff pastry (cut to size), press down the edges slightly, slice a few vents, and brush with egg wash.

Bake at 200°C (392°F) for 10–12 minutes—until the top is deeply golden and the filling is bubbling at the edges.

Let it rest 5–10 minutes. That sauce is molten.

What Gordon Ramsay Says About This Dish

“It’s a dish you make for someone you care about.”
Yep. And the first time I made it properly, I understood what that meant.

“Make the roux like you mean it.”
If you shortcut this, your sauce won’t hold. I’ve learned that lesson the hard way.

“Don’t drown it in cream—balance it.”
Gordon builds richness with restraint. You want silk, not sludge.

“Golden means golden.”
He’s militant about color. Pale pastry is a visual apology. Nail the egg wash and baking time.

What I Got Wrong (And How I Fixed It)

• First attempt: Used cold puff pastry and didn’t score it. Result: soggy lid.
• Second attempt: Skipped simmering the boxed stock with aromatics. Tasted flat.
• Third time: Under-whisked the roux. Sauce broke.
• Fixed it: Treated every step like it mattered. It does.

Variations That Actually Hold Up

• Rotisserie chicken: Huge time saver. Just shred and warm it through in the sauce.
• Mushrooms: Great umami addition—sauté first to avoid waterlogging.
• Corn or green beans: Totally welcome, just don’t overload. You want filling, not chaos.
• Herbs: No thyme? Use rosemary, sage, or a touch of poultry seasoning.

Pro Tips That Change the Game

• Always thaw puff pastry in the fridge. Room temp makes it sticky and useless.
• Rest the pie. If you serve it straight from the oven, it’ll burn and the filling won’t set.
• Double the filling. Make one for now, freeze one without pastry for later.
• Brush the edge of your dish with egg wash. Helps the pastry stick and brown evenly.

Storage + Leftover Moves

• Store: Covered in the fridge for 2–3 days.
• Reheat: 180°C (356°F) for 10–15 mins. Skip the microwave—pastry turns sad.
• Freeze: Filling freezes great. Don’t freeze baked puff pastry—it doesn’t recover well.
• Repurpose: Leftover filling? Toss it with pasta or spoon into vol-au-vents for a fancy lunch.

FREQUENTLY ASKED QUESTIONS

Q: Can I use rotisserie chicken?
Absolutely. Shred it and stir it in during the final mix step. Don’t overcook it.

Q: Can I use milk instead of cream?
You can, but it’ll be thinner. Either reduce it down or add more roux.

Q: What if I don’t have thyme?
Use rosemary or sage. Or a touch of poultry seasoning.

Q: Can I make it ahead?
Yes—assemble, refrigerate, and bake fresh. Don’t pre-bake and reheat.

Q: How do I keep the pastry from getting soggy?
Vent it, egg wash it, and make sure your filling isn’t too wet.

Try More Recipes:

• Gordon Ramsay Chicken And Potato Pie Recipe
• Gordon Ramsay Turkey Pie Recipe 
• Gordon Ramsay Pork Pie Recipe