Gordon Ramsay has revealed a simple chicken pie recipe that can be made in just 28 minutes, using shop-bought pastry to cut down on preparation time. The celebrity chef's method involves cooking the pastry lids separately from the filling, a twist that he says elevates a casual family dish into something smarter without extra effort.
In his cookbook 'Gordon Ramsay's Ultimate Cookery Course', Ramsay explains that the key is to roll out the pastry tops and bake them while the filling simmers. This allows the dish to come together in under half an hour, making it ideal for a quick yet comforting evening meal during the colder months.
To make the filling, start by frying pancetta until golden, then set aside. Sauté leek, celeriac, and butternut squash with thyme, salt, and pepper until tender. Add sherry and let it reduce, then return the pancetta and pour in chicken stock. Simmer until the liquid reduces by half, stir in crème fraîche, and set aside.
For the pastry, roll out shop-bought puff pastry to the thickness of a £1 coin, cut into circles, and place on a baking tray. Mark a diamond pattern on top, brush with egg yolk, and bake at 200°C for around 10 minutes until golden. Meanwhile, stir cooked chicken into the filling and reheat. Divide the mixture into bowls and top with the baked pastry lids.
Ramsay recommends doubling the filling quantities for more servings, adjusting pastry amounts according to dish size. The result is a delicious, individual chicken pie that looks impressive but requires minimal fuss.
