What To Know
- Add butter cubes and use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs.
- On a lightly floured surface, roll out the pastry dough to a 12-inch circle.
- If the filling is too thin, make a slurry of 1 tablespoon of flour and 2 tablespoons of water and stir it into the filling until thickened.
Renowned chef Gordon Ramsay’s chicken pot pie is a culinary masterpiece, a comforting classic elevated to gastronomic heights. This comprehensive guide will provide you with the step-by-step instructions to recreate this iconic dish in your own kitchen.
Ingredients for the Perfect Pot Pie
For the Filling:
- 1 whole chicken (3-4 pounds), cut into 8 pieces
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
For the Pastry Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/2 cup ice water
Step-by-Step Instructions
Making the Filling
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven or pot over medium heat.
3. Season chicken pieces with salt and pepper.
4. Brown chicken on all sides, about 5-7 minutes per side.
5. Remove chicken from pot and set aside.
6. Add onion, carrots, and celery to the pot and sauté until softened, about 5 minutes.
7. Stir in peas, corn, and white wine. Cook for 2 minutes.
8. Add chicken broth and bring to a boil.
9. Reduce heat and simmer for 15 minutes, or until vegetables are tender.
10. In a small bowl, whisk together flour and heavy cream.
11. Gradually whisk the cream mixture into the simmering broth until thickened.
12. Return chicken to the pot and stir to coat in the sauce.
13. Stir in parsley and season to taste.
Preparing the Pastry Crust
1. In a large bowl, whisk together flour and salt.
2. Add butter cubes and use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, and mix until the dough just comes together.
4. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembling the Pot Pie
1. On a lightly floured surface, roll out the pastry dough to a 12-inch circle.
2. Transfer the dough to a 9-inch pie plate and trim the edges.
3. Pour the chicken filling into the pie crust.
4. Roll out the remaining pastry dough to an 11-inch circle.
5. Cut the dough into strips and place them over the filling in a lattice pattern.
6. Brush the pastry with an egg wash (1 egg beaten with 1 tablespoon of water).
7. Bake for 45-50 minutes, or until the pastry is golden brown and the filling is bubbling.
Finishing Touches
1. Let the pot pie cool for 15 minutes before serving.
2. Garnish with fresh parsley or thyme.
3. Serve with a side of crusty bread or mashed potatoes.
Tips for Success
- Use high-quality ingredients for the best flavor.
- Don’t overwork the pastry dough, as this will make it tough.
- If the filling is too thick, add a little more chicken broth.
- If the filling is too thin, make a slurry of 1 tablespoon of flour and 2 tablespoons of water and stir it into the filling until thickened.
- If you don’t have a pie plate, you can use a 9×13-inch baking dish.
Variations
- Add other vegetables to the filling, such as mushrooms, green beans, or sweet potatoes.
- Use a different type of meat, such as beef, pork, or turkey.
- Make a vegetarian or vegan version by using vegetable broth and plant-based ingredients.
Culinary Inspiration
Gordon Ramsay’s chicken pot pie is a testament to the power of classic comfort food elevated by culinary expertise. By following these detailed instructions, you can create a dish that will impress your family and friends.
Basics You Wanted To Know
Q: Can I make the filling ahead of time?
A: Yes, the filling can be made up to 2 days ahead of time. Store it in an airtight container in the refrigerator.
Q: Can I freeze the pot pie?
A: Yes, the pot pie can be frozen for up to 2 months. Thaw it overnight in the refrigerator before baking.
Q: What if I don’t have a pastry cutter?
A: You can use two forks to cut the butter into the flour.
