There is nothing better than something hearty and comforting to eat after a long day, and this chicken pie recipe can easily be put together for a delicious dinner.
Gordon Ramsay’s chicken and vegetable pie recipe has a “twist” as it is actually a simple way to make individual pies.
In his ‘Ultimate Cookery Course’ cookbook, Gordon wrote: “I’ve always loved individual pies as they instantly elevate a casual family dish into something a bit smarter, but without really increasing the work.
“The twist here is that the lids are cooked separately from the pie filling. If serving more than two to three people, simply double the quantities for the filling but the amount of pastry required depends on the size of your dishes.”
This delicious dinner takes a total of 35 minutes to make from scratch and the chicken filling is made in the open pan, making this the perfect homecooked dish to make without too much effort.
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Instructions
To begin, chop up the leek, celeriac, butternut squash and pancetta.
Heat up a pan on the stove and place the pancetta in without any oi. Cook for three to four minutes until lightly golden, then tip onto a plate lined with kitchen paper towel.
Wipe out the pan and add the oil to the pan. Add the thyme, leek, celeriac and butternut squash and cook for around seven minutes until the vegetables have softened.
Pour in the sherry and let it bubble for five minutes until it has reduced, then return the pancetta back into the pan and pour in the chicken stock.
Bring the liquid to a boil and let it cook for 10 to 15 minutes until it has reduced by half. Stir in the cream fraiche and cook for five more minutes until sauce has reduced by around a third. Season with salt and pepper then remove from the heat and set aside.
Preheat the oven to 200C or Gas Mark 6. Roll out the pastry onto a lightly floured surface and cut out three rounds (or the number needed to serve) using a small saucer.
Place the pastry circles onto a baking tray and score the surface in a diamond pattern with a sharp knife.
Mix the egg and water together in a small bowl to create an eggwash. Brush the eggwash onto the pastry to make a glaze and then bake in the oven for 10 minutes until golden and well-risen. Bake for an additional two minutes with the oven door slightly ajar to help crisp up the pastry, then remove from the oven and leave to cool.
Add the chicken to the sauce and reheat it until the meat is warmed through, then device the mixture between your serving plates.
Top each plate with the pastry round and your delicious chicken pie is now ready to serve.
