Meal Kit
Ramsay’s Homestyle Chicken Pot Pie
with a rich bacon gravy, carrots, and peas
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Gordon Ramsay
Get Gordon Ramsay’s five-star meals without the stress when you order Home Chef! Enjoy bold, exciting flavors from Chef Ramsay made simple with fresh, pre-portioned ingredients and easy-to-follow recipe cards. Enjoy chef-quality meals right at home with these exclusive Gordon Ramsay recipes, available for a limited time.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 4 oz. Puff Pastry Dough Square
- 4 oz. Diced Carrots
- 3 oz. Frozen Peas
- 1 Shallot
- 1 oz. Creme Fraiche
- ½ oz. AP Flour
- ½ oz. Bacon Bits
- 2 tsp. Chicken Broth Concentrate
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories620
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Carbohydrates42g
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Net Carbs36g
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Fat32g
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Protein40g
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Sodium1870mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 2 Small Oven-Safe Casserole Dishes
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Stem and mince thyme.
Peel and mince shallot.Pat chicken dry. Season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Chicken and Bacon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Transfer chicken to a plate. Keep pan over medium heat.Add bacon to hot pan and stir occasionally until crispy, 1-2 minutes. -
3 Cook the Filling
Add carrots, shallots, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are softened, 3-5 minutes.
Stir in peas and half the thyme (reserve remaining for topping) until combined.Add 3/4 the flour (remaining is yours to use as you please!) and stir often until no dry flour remains, 1-2 minutes.Add 1 cup water and chicken base. Stir to combine and bring to a simmer.Once simmering, stir in creme fraiche until combined and sauce is a gravy-like consistency, 2-3 minutes.Remove from burner.While filling cooks, continue recipe. -
4 Shred Chicken and Assemble Pies
Shred chicken into bite-sized pieces.
Stir chicken into filling until combined. Evenly divide filling between baking vessels.Remove puff pastry from refrigerator. Remove any paper between puff pastry squares, if necessary. If paper is sticking, place puff pastry in freezer until firm, 5 minutes.Slice an “X” into the center of each square. Top filling evenly with pastry.Spray puff pastry with cooking spray, then top evenly with remaining thyme and a pinch of salt and pepper.If using a larger singular dish, add filling and top with pastry squares in an even layer. Some overlap is okay. -
5 Bake Pot Pies and Finish Dish
Bake in hot oven until puff pastry is golden-brown and filling is bubbling, 15-20 minutes.
Carefully remove from oven. Rest, 5 minutes.Bon appétit!
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