Chicken Pot Pie

Creamy Chicken Pot Pie with a silent kick

I had been searching for this recipe for quite some time before I found it in Gordon Ramsay’s Book. Needless to say, it had to be made immediately!

The only way I can describe the smooth texture of the soup in this pie, is by comparing it to the smoothest and delicately creamed Butter Chicken you have ever had without any spices (well, black pepper excluded).  My version does have a slight kick, but then, that was to be expected.

Adapted from Gordon Ramsay’s Secrets by Gordon Ramsay
Serves 4 as a main dish

Chicken Pot Pie
Chicken Pot Pie

My version is a one pot cooking version with just the top pastry cooking in the oven. I find it easier and it doesn’t compromise on the taste, at all.

2 lbs boneless, skinless chicken breasts, cut into bite size cubes

4 banana shallots, finely chopped
2 cups chicken stock
1 bay leaf
1 tbsp fresh thyme, finely chopped
6 slices pancetta, cut into small cubes
1/2 cup unsalted butter
2 cups baby cremini mushrooms
1/2 cup good quality White Wine
1.5 cups whipping cream
2 tbsp finely chopped fresh parsley
2 tsp dried tarragon
1 sheet of frozen puff pastry
Salt and White pepper to taste
2 tsp Sriracha Sauce
(not too much as you don’t want to change the colour of the soup)
1 egg yolk beaten with 1 tsp water (for brushing on pastry)

Heat a little knob of butter in a large pan or dutch oven, and saute the shallots until they soften. Stir in the Pancetta and cook until it crisps up. Deglaze the pan with the White Wine and let it reduce to at least half. Add the mushrooms and saute them until they soften before adding the chicken followed by the stock, the bay leaf and the thyme. Bring the stock to a  boil and then reduce the heat to low. I stirred in all my seasoning, herbs and hot sauce into the sauce at this point before I switched the heat off.

Then, I worked on the puff pastry. Cut four rounds using a bowl out of the pre-rolled puff pastry sheet using the tip of a small sharp knife. Then, score the surface of the pastry round in a diamond pattern. Brush the pastry with the egg glaze and bake in a preheated oven at 425F for just under 10 minutes. The pastry would have risen and crisped upto a golden colour by then. Leaving the oven door slightly ajar, let the pastry bake for another 2-3 minutes in the oven as this helps crisp up the pastry really well.

The moment the pastry goes into the oven, stir in the whipping cream into the Sauce and return to heat on medium. You just want to bring the sauce to temperature without it boiling over.

Serve in soup bowls with the puff pastry round as a topping.

Chicken Pot Pie
Chicken Pot Pie

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