Gordon Ramsay Chicken And Potato Pie Recipe
Are you craving a warm, cozy meal today? This Gordon Ramsay Chicken And Potato Pie Recipe is perfect. It is rich, creamy, and very easy to make.
Equipment
- Large frying pan
- Sharp Chef Knife
- Large Mixing Bowl
- Baking Dish
- Rolling Pin
- Pastry brush
- Wooden Spoon
- Vegetable peeler
Ingredients
- 600 g Chicken Thighs
- 3 medium Potatoes
- 1 sheet Puff Pastry
- 300 ml Chicken Stock
- 100 ml Heavy Cream
- 1 large Onion
- 2 cloves Garlic
- 1 large Leeks
- 2 sprigs Fresh Thyme
- 1 large Egg
- 2 tbsp Flour
- 30 g Butter
- 1 tbsp Vegetable Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
1. Prep the Chicken
- Cut the chicken into small, bite-sized pieces. Season them with salt and black pepper well.
2. Brown the Meat
- Heat oil in your large frying pan. Fry the chicken until it turns golden brown. Remove it.
3. Cook the Vegetables
- Add butter to the same pan. Sauté onions, leeks, and garlic until they are soft.
4. Make the Sauce
- Sprinkle flour over the vegetables and stir. Slowly pour in the chicken stock and cream.
5. Simmer the Filling
- Add the chicken and sliced potatoes back in. Let it simmer for ten minutes to thicken.
6. Prepare the Dish
- Pour the warm mixture into your baking dish. Spread it out evenly with your spoon.
7. Cover with Pastry
- Roll out the puff pastry over the dish. Press the edges down to seal it tight.
8. Brush and Bake
- Brush the top with a beaten egg. Bake at 200°C until the top is golden.
Notes
➞ Use cold pastry dough for the best flaky layers.
➞ Brown the chicken well to lock in all juices.
➞ Slice potatoes thinly so they cook through very fast.
➞ Let the filling cool slightly before adding the pastry.
➞ Season every layer of the dish with salt properly.
➞ Do not overfill the dish to avoid messy spills.
➞ Use fresh thyme instead of dried for better flavor.
➞ Make small slits in the pastry to release steam.