Gordon Ramsay Chicken Pot Pie – 3 Chef Tricks to Nail It Every Time

I thought pot pie was just a frozen dinner or something you only made when feeling too lazy to cook. Then I discovered Gordon Ramsay chicken pot pie, and realized I’d been settling for soggy pastry and bland sauce. Ramsay taught me that a real Gordon Ramsay chicken pot pie is all about layers—crisp puff pastry, sautéed veg, creamy sherry-thyme filling, and juicy chicken. It’s cozy comfort food, but leveled up.

Why This Works

A Gordon Ramsay chicken pot pie succeeds where others fall short because it builds flavor base by base. First, pancetta crisps in a hot skillet, then leeks, squash, and celeriac join in to caramelize. That mix packs umami and sweetness. Next, a splash of sherry deglazes the pan, then crème fraîche and stock meld into a velvety sauce—rich but balanced. And next? Not soggy pils or butcher’s pastry. Ramsay scores and glazes only the puff pastry lid, so each bite starts with crunch, never sog. Every mouthful of Gordon Ramsay chicken pot pie delivers texture, aroma, and warmth.

What I Got Wrong (And Fixed)

My early pot pies were soggy disasters. I’d dump everything into a bottom crust, cover with cheap puff pastry, bake until pale, and call it dinner. The result? A pit of mushy filling, limp pastry, zero excitement.

Then Ramsay schooled me:

1. Sauté the pancetta and veg first to draw out flavor.
2. Skip the bottom crust—let puff pastry rule on top.
3. Score and egg-wash the pastry for shine, crisp, and steam escape.

Now when I lighten that lid and see the filling “puffed up and juicy,” I know every spoonful of Gordon Ramsay chicken pot pie is working as it should.

The Gear

To nail Gordon Ramsay chicken pot pie, I use:

• A heavy cast iron skillet or sauté pan
• Individual oven-safe plates or ramekins
• A sharp knife and pastry brush
• Reliable oven set to 375 °F (190 °C)
• A spoon for glazes and scooping

With that setup, you’re ready to crush comfort cooking.

The Cast of Characters

Here’s what goes into my pie:

• 4 oz pancetta, diced and crisped
• 1 cup leeks, sliced
• 1 cup butternut squash, diced
• 1 cup celeriac, chopped
• 2 sprigs thyme – leaves only
• 1/4 cup dry sherry – savory depth
• 1/2 cup chicken stock + 1/2 cup crème fraîche – creamy binder
• 2 cups shredded cooked chicken – use leftovers or rotisserie
• 1 sheet puff pastry – thawed
• 1 egg, beaten – for glaze
• Salt & pepper – essential seasoning

This isn’t a throw-it-together effort—this is Gordon Ramsay chicken pot pie done right.

The Execution

1. Sauté pancetta until crisp in medium-high skillet.
2. Add leeks, squash, and celeriac; cook 5 minutes till they’re soft and fragrant.
3. Sprinkle thyme leaves and stir.
4. Deglaze with sherry, reduce 1-2 minutes.
5. Stir in chicken stock & crème fraîche, simmer until thick and glossy.
6. Fold in chicken, season to taste.
7. Divide filling into oven-safe dishes, wipe edges clear.
8. Roll puff pastry, place atop dishes, pressing edges to seal.
9. Score a cross in the center and brush lid with beaten egg.
10. Bake at 375 °F (190 °C) for 25–30 minutes until pastry is golden and crisp.

Serve this Gordon Ramsay chicken pot pie immediately—no waiting.

Real-Life Adjustments

• No puff pastry? Use store-bought pie crust—still good, just less flaky.
• Short on sherry? Splash of white wine or extra stock works.
• Want it vegetarian? Skip pancetta, use mushrooms instead.

These small switches still preserve the Gordon Ramsay chicken pot pie style.

Variations That Actually Hold Up

• Add sautéed mushrooms for deeper umami.
• Mix in frozen peas at the end for color.
• Make a one-pan mega pot pie by using a full sheet pan and puff pastry top.

Serving Suggestions

Serve your Gordon Ramsay chicken pot pie with lightly tossed arugula or green salad. A crisp glass of Chardonnay seals the meal beautifully.

Recipe FAQs

The Ramsay Result

Opening the pastry lid of a Gordon Ramsay chicken pot pie and dipping through that crunchy layer into creamy, veggie-studded filling is like getting a hug from the inside. That first taste of warmth, texture, and flavor makes every extra step worth it. You’re not just making comfort food—you’re cooking a culinary experience.

Your Turn

Warm up your dinner table with this elevated pie and then explore more in the Gordon Ramsay Chicken recipes collection—because one puff pie isn’t enough.