Seasonal chicken pie recipe is packed with autumn veggies and ready in under an hour
There's no need to worry about soggy pastry when making Gordon Ramsay's tasty chicken pie, which is packed with seasonal ingredients.
Chicken pies come in all shapes, sizes, and flavours, and gravy-based or creamy sauces are often used to meld the filling together. One thing that makes all the difference to the final taste is your choice of vegetables. While you’ll find carrots, onions and peas in many gravy-based pies, creamy sauces are best with seasonal greens. And that’s exactly what chef Gordon Ramsay calls for in his chicken and autumn vegetable pie.
Leeks and celeriac are excellent additions to a seasonal chicken pie. Their earthy, subtle sweetness and aromatic depth complement the savoury chicken, creating a rich, flavorful filling. As for the pastry, Gordon’s foolproof approach means there’s no need for blind baking or worrying about a soggy bottom. This speedy pie is filling-focused and topped with rounds of puff pastry for ease.
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Chicken pie recipe
Ingredients
- 50g pancetta, chopped
- One tbsp olive oil
- One leek, trimmed and sliced
- 200g celeriac, peeled and cut into small cubes
- 200g butternut squash, peeled and cut into small cubes
- Handful of thyme sprigs, leaves only
- 50ml dry sherry
- 200ml chicken stock
- 100ml crème fraîche
- 200g puff pastry
- Plain flour, for rolling
- One egg yolk, beaten with one tsp of water
- 250g cooked chicken, cut into chunks
- Sea salt and freshly ground black pepper
Cook the pancetta in a hot, dry pan for around three minutes until lightly golden. Transfer to a plate lined with kitchen paper.
Remove the pan from the heat and wipe it clean, then add oil ready to sauté the vegetables.
Add the veggies to the pan with the thyme and some seasoning for about seven minutes until softened.
Add the sherry and leave to bubble for five minutes until well reduced. Return the pancetta to the pan, followed by the stock.
Bring the liquid back to the boil and cook for 10 to 15 minutes, until it has reduced by half. Stir in the crème fraîche and cook for about five minutes, until the sauce has reduced by around a third. Taste and check the seasoning before taking the filling off the heat, and set it aside for later.
Preheat the oven to 200C/Gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Using a small saucer as a template, cut out two or three rounds.
Gently place the pastry rounds on a large, non-stick baking sheet and use the tip of a small, sharp knife to score the surface in a diamond pattern.
Brush the pastry with the egg yolk glaze and bake for about 10 minutes until risen and golden. Bake for a further two minutes with the oven door slightly ajar, to help crisp the pastry. Remove from the oven and slide onto a wire rack.
Add the chicken to the sauce and heat until the meat is warmed through.
Check the seasoning. Divide the chicken mixture between warmed plates, then top each serving with a pastry round.
