Gordon Ramsay’s Chicken pie with fall vegetables

This recipe is from Gordon Ramsay’s book “Home Cooking”.What makes this pie unusual is that the filling is cooked separately from the dough, and it is served unmolded. This is also a feature ...

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Chicken | Leftovers | Oven Baked / Oven Roasted

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This recipe is from Gordon Ramsay’s book “Home Cooking”.
What makes this pie unusual is that the filling is cooked separately from the dough, and it is served unmolded. This is also a feature – the dough is crispier because it doesn’t get soggy from contact with the filling.
If you cook for more people – just double the amount of filling, and the amount of dough will depend on the size of the serving plate with which you will cut the dough.

⏱ Cooking time — 55 minutes overall. Includes 45 minutes of preparation and cooking + 10 minutes unattended.

🥣 Ingredients

🍽 For 2-3 servings:

  • 50 g (1,8 oz) pancetta (or smoked brisket)
  • 1 stalk of leek (I did not use)
  • 200 g (7,1 oz) celery root
  • 200 g (7,1 oz) pumpkin
  • small bundle of thyme
  • 50 ml (3,4 tbsp) of dry sherry (or other dry wine)
  • 200 ml (0,9 cups) chicken stock
  • 100 ml (6,8 tbsp) of crème fraîche (I substituted 20% fat sour cream)
  • 200 g (7,1 oz) of puff pastry (I used about 250 g (8,8 oz))
  • 1 egg yolk
  • 1 tsp. water
  • 250 g (8,8 oz) of boiled chicken meat (e.g. leftover from boiling broth)
  • 3 to 4 tablespoons olive oil (or any neutral vegetable oil)
  • salt, black pepper
  • 2 pinches of flour
Ingredients for Gordon Ramsay's Chicken Casserole Pie with Autumn Vegetables: pancetta, leeks, celery root, pecan pumpkin, thyme, dry sherry, chicken broth, crème fraîche, puff pastry, egg yolk, water, boiled chicken meat, olive oil, salt pepper, a pinch of flour

 🔪Step by step Directions

Take 200 g (7,1 oz) of celery root, rinse under running water, peel with a knife. Cut into 1 cm wide plates, then into strips and small cubes. Transfer the cubes of celery root to a bowl.

Tear the leaves off the thyme stalks and add to the celery.

Take 200 grams (7,1 oz) of pumpkin, peel it and cut it into small cubes.

Then 50 g (1,8 oz) of pancetta also cut into cubes about 1 cm wide.

Place a large frying pan on the fire. In a dry frying pan, brown the pancetta for 3 to 4 minutes, stirring with a spatula. Transfer to paper towels and remove any excess fat from the pan.

Heat 3-4 tablespoons of olive oil (or any neutral vegetable oil) in a frying pan, add chopped vegetables and thyme, salt and pepper. Saute for about 7 minutes, until soft.

Pour in 50 ml (3,4 tbsp) of dry sherry (or other dry wine) and boil for 4-5 minutes, stirring with a spatula.

Return the pancetta to the stockpot and pour in 200 ml (0,9 cups) of the chicken broth. Bring to the boil, reduce the heat and simmer for 10 to 15 minutes until the liquid has doubled in volume.

Mix 100 ml (6,8 tbsp) of sour cream with 1-2 tbsp of water and add to the pan, stir and cook for about 5 minutes until the sauce has boiled down to a third more. Taste for salt and season with more salt if needed. Remove from heat and set aside.

At this time, sprinkle flour on a work surface, a sheet of dough and a rolling pin and roll out 200 g (7,1 oz) of puff pastry (I used about 250 g (8,8 oz)) to a thickness of a few millimeters.

Using a small plate, cut out 3-4 circles.

On a baking tray lined with parchment paper, transfer the cut out circles of dough. Notch the surface of the dough with the tip of a sharp knife crosswise, in diamonds. (I skipped this step).

Mix 1 egg yolk with 1 tsp water and brush the dough with the egg mixture. Bake for about 10 minutes to allow the dough to rise and brown.

Slightly open the oven door and bake for a couple more minutes, so the dough dries and becomes crispy.

Take out of the oven and cool.

Add 250 g (8,8 oz) of boiled chicken meat to the pan with the roasted vegetables and sauce and heat through. Place on plates, cover each portion with a pastry lid and serve.

Gordon Ramsay's Chicken pie with fall vegetables by bayevskitchen.com

Gordon Ramsay’s Chicken pie with fall vegetables

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This recipe is from Gordon Ramsay's book “Home Cooking”.
What makes this pie unusual is that the filling is cooked separately from the dough, and it is served unmolded. This is also a feature – the dough is crispier because it doesn't get soggy from contact with the filling.
Cook Time45 minutes
Unattended:10 minutes
Total Time55 minutes
Servings3 servings

Ingredients 

  • 50 g pancetta (or smoked brisket)
  • 1 stalk of leeks (I did not use)
  • 200 g celery root
  • 200 g pecan pumpkin
  • small bundle of thyme
  • 50 ml dry sherry (or other dry wine)
  • 200 ml chicken stock
  • 100 ml crème fraîche (I substituted 20 % fat sour cream)
  • 200 g puff pastry (I used about 250g)
  • 1 egg yolk
  • 1 tsp. water
  • 250 g boiled chicken meat (e.g. leftover from boiling broth)
  • 3-4 tbsp olive oil (or any neutral vegetable oil)
  • salt
  • black pepper
  • 2 pinches flour

Instructions

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