Name: Tom Kerridge’s Roast Chicken & Leek Pie
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Ingredients: 70 g Butter (Adds rich flavor and is essential for sautéing.); 150 g Smoked Bacon Lardons (Brings depth and smoky flavor to the filling.); 2 Leeks (Provide sweetness and tender texture.); 100 ml Dry White Wine (Enhances flavor complexity.); 50 g Plain Flour (Thickens the filling.); 250 ml Whole Milk (Offers rich creaminess to the filling.); 250 ml Chicken Stock (Adds depth to the savory flavor.); 2 tbsp Double Cream (Intensifies the richness.); 1.5 tbsp Wholegrain Mustard (Contributes tanginess to the filling.); 500 g Boneless Cooked Roast Chicken (The star ingredient, providing protein.); 100 g Frozen Peas (Adds sweetness and a pop of color.); 2 tbsp Flat-Leaf Parsley (finely chopped) (Brightens up the dish with freshness.); 320 g Ready-Rolled All-Butter Puff Pastry (Ensures convenience and flaky texture.); 1 Free-Range Egg (lightly beaten) (Used to glaze the pastry for a golden finish.); Salt and Freshly Ground Black Pepper (Essential for enhancing overall flavor.)

The smell wafting from my oven was akin to a warm embrace, enticing the whole household at once. Tom Kerridge’s Roast Chicken & Leek Pie isn’t just a dish; it’s a comforting experience, blending crispy, golden pastry with a luscious filling that whispers “home.” Whether it’s a busy weeknight or a special gathering, this gourmet comfort food is deceptively simple to prepare thanks to ready-rolled pastry, making it an adaptable staple while catering to your dietary needs. Plus, it’s perfect for using up leftovers or experimenting with seasonal vegetables. So, are you ready to dive into a slice of happiness? Let’s get cooking!

Why is this pie a must-try?

Comfort Food at its finest: Tom Kerridge’s Roast Chicken & Leek Pie brings warmth and satisfaction in every bite, making it perfect for cozy evenings or family gatherings. Ease of Preparation: With ready-rolled pastry, you’ll save time while impressing loved ones with gourmet flavors. Versatile Ingredients: Adapt the recipe to fit your dietary needs—swap chicken for turkey or mix in seasonal veggies for a delightful twist. Crowd-Pleasing Delight: This pie is sure to please everyone; just serve it with a fresh salad or some garlic bread for a complete meal. Make-Ahead Friendly: Prep the filling in advance to understand how easy it is to whip up this delicious dish even on busy nights!

Tom Kerridge’s Roast Chicken & Leek Pie Ingredients

Let’s gather everything you need to create this delightful dish!

For the Filling

70g Butter – Adds rich flavor and is essential for sautéing.
150g Smoked Bacon Lardons – Brings depth and smoky flavor to the filling.
2 Leeks – Provide sweetness and tender texture.
100ml Dry White Wine – Enhances flavor complexity.
50g Plain Flour – Thickens the filling.
250ml Whole Milk – Offers rich creaminess to the filling.
250ml Chicken Stock – Adds depth to the savory flavor.
2 tbsp Double Cream – Intensifies the richness.
1.5 tbsp Wholegrain Mustard – Contributes tanginess to the filling.
500g Boneless Cooked Roast Chicken – The star ingredient, providing protein.
100g Frozen Peas – Adds sweetness and a pop of color.
2 tbsp Flat-Leaf Parsley (finely chopped) – Brightens up the dish with freshness.

For the Pastry

320g Ready-Rolled All-Butter Puff Pastry – Ensures convenience and flaky texture.
1 Free-Range Egg (lightly beaten) – Used to glaze the pastry for a golden finish.
Salt and Freshly Ground Black Pepper – Essential for enhancing overall flavor.

This collection of ingredients is what makes Tom Kerridge’s Roast Chicken & Leek Pie a true comfort food treasure!

Step‑by‑Step Instructions for Tom Kerridge’s Roast Chicken & Leek Pie

Step 1: Melt the Butter
In a medium pan, melt 20g of butter over medium-high heat. Once shimmering, add the smoked bacon lardons, frying them until they turn golden and caramelized, about 5 minutes. This step initiates the flavorful foundation for your pie.

Step 2: Sauté the Leeks
Next, add the chopped leeks to the pan. Sauté the leeks with the bacon for an additional 5 minutes until they soften and become translucent. The blending aroma of bacon and leeks fills your kitchen, setting the stage for the creamy filling.

Step 3: Deglaze with Wine
Pour in 100ml of dry white wine, stirring to deglaze the pan, scraping up any flavor from the bottom. Cook until the wine reduces by half, about 3-4 minutes. Then, remove from heat and allow the mixture to cool completely before proceeding.

Step 4: Make the Roux
In a separate saucepan, melt the remaining 50g of butter over medium heat. Once melted, whisk in the flour to create a roux, cooking it for 2-3 minutes until it’s bubbly and lightly golden. Gradually pour in the 250ml of whole milk and 250ml of chicken stock, whisking continuously until the mixture thickens noticeably, about 5-6 minutes.

Step 5: Combine Ingredients
Take the thickened sauce off the heat and gently fold in the 2 tablespoons of double cream and 1.5 tablespoons of wholegrain mustard. Then, stir in the cooled chicken and leek mixture, letting all the flavors meld together as you allow it to cool entirely.

Step 6: Add Peas and Parsley
Once the filling has cooled, mix in the 100g of frozen peas and 2 tablespoons of finely chopped flat-leaf parsley. The vibrant peas and fresh parsley will enhance both the flavor and the appearance of Tom Kerridge’s Roast Chicken & Leek Pie.

Step 7: Prepare the Pastry
Spoon the filling into a 28x18cm pie dish, ensuring it’s evenly distributed. Roll out the 320g of ready-rolled all-butter puff pastry to cover the filling completely. Brush the pie rim with the lightly beaten egg to help seal the edges before topping with the pastry.

Step 8: Vent and Chill the Pie
Before sealing your pie, cut a small steam hole in the center of the pastry, allowing steam to escape during baking. Chill the pie in the refrigerator for 30 minutes, which will further set the pastry before it bakes.

Step 9: Bake the Pie
Preheat your oven to 200°C/Fan 180°C/Gas 6. Once ready, bake the pie in the preheated oven for 40 minutes, or until the pastry is golden brown and flaky. Keep an eye on it, as the enticing aroma will fill your home as it bakes.

Step 10: Cool and Serve
After baking, remove the pie from the oven and allow it to cool for 10 minutes before slicing. This resting period helps the filling set and makes serving easier, revealing the delicious layers of Tom Kerridge’s Roast Chicken & Leek Pie.

Tom Kerridge’s Roast Chicken & Leek Pie Variations

Feel free to mix things up to suit your taste buds and dietary needs with these delicious variations!

Turkey Twist: Use leftover turkey instead of chicken for a delightful post-holiday repurposing. This brings a unique flavor and keeps waste down.
Vegetable Delight: Substitute chicken with seasonal vegetables like mushrooms, carrots, and bell peppers. It’s a comforting option for vegetarian diners!
Dairy-Free Creaminess: Replace double cream with coconut cream for a luscious, dairy-free filling. It adds a distinct flavor that might surprise you!
Flavor Boost: Experiment with different mustards, like honey mustard or Dijon, to elevate the filling’s taste profile. You’ll be amazed at how a small change makes a big impact.
Herb Infusion: Use fresh thyme or sage instead of parsley for a herby twist that complements the rich filling beautifully. The additional fragrance will elevate the entire dish.
Gluten-Free Goodness: Opt for a certified gluten-free flour blend to thicken the filling, ensuring everyone can enjoy this comforting pie.
Pastry Perfection: Try substituting the puff pastry with whole wheat pastry or phyllo dough for a healthier texture that doesn’t skimp on flavor. It’ll change your perception of pie entirely!

Feel inspired? You can also check out other comforting options like Chicken Pot Pies for more delightful twists and Dried Tomato Chicken for vibrant, lighter fare!

Make Ahead Options

Prepare Tom Kerridge’s Roast Chicken & Leek Pie in advance to save valuable time during busy weeknights! You can make the filling up to 24 hours ahead. Simply cook the filling as directed, allow it to cool completely, then refrigerate in an airtight container. For ultimate convenience, consider assembling the entire pie and chilling it in the fridge for up to 3 days before baking. Just remember to place parchment paper between the pie and dish to prevent sogginess. When you’re ready to serve, bake it directly from the fridge, adding an extra 5-10 minutes to the cooking time for perfectly golden and flaky results. Enjoy a comforting meal with minimal effort!

Expert Tips for Tom Kerridge’s Roast Chicken & Leek Pie

Preparation Ahead: Make the filling up to 24 hours in advance and refrigerate. This enhances flavors and reduces cooking time on busy nights.
Avoid Soggy Pastry: When assembling your pie, use parchment paper between the filling and pastry to prevent sogginess.
Perfect Golden Crust: If the pastry browns too quickly while baking, cover it loosely with aluminum foil to allow the filling to cook without overbrowning the crust.
Keep It Fresh: Leftover pie can be stored in the fridge for up to 3 days. Ensure it’s in an airtight container to maintain its deliciousness.
Gluten-Free Option: If needed, swap the plain flour with a certified gluten-free flour blend for a gluten-free version of Tom Kerridge’s Roast Chicken & Leek Pie.

How to Store and Freeze Tom Kerridge’s Roast Chicken & Leek Pie

Fridge: Store leftover pie in an airtight container for up to 3 days. This keeps it fresh, ensuring the pastry remains flaky and the filling stays delicious.

Freezer: For longer storage, freeze the assembled pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Reheating: To enjoy, simply bake from frozen at 180°C until heated through (about 45-60 minutes). This way, you’ll still savor the flavors of Tom Kerridge’s Roast Chicken & Leek Pie!

Make-Ahead: Prepare the filling ahead of time and refrigerate for up to 24 hours before assembling the pie. This method streamlines your cooking and enhances the dish’s flavor.

What to Serve with Tom Kerridge’s Roast Chicken & Leek Pie?

For a delightful dining experience, complement this hearty pie with various sides and drinks.

Fresh Green Salad: A crisp salad with mixed greens and a light vinaigrette contrasts the richness of the pie, adding a refreshing element.
Honey Glazed Carrots: Sweet, tender carrots bring out the savory flavors while adding a pop of color to your plate. Their slight sweetness pairs beautifully with the creamy filling.
Steamed Broccoli: Tender broccoli adds a lovely crunch and a splash of vibrant green, elevating the dish with its subtle bitterness that balances the richness of the pie.
Garlic Bread: Slices of warm, buttery garlic bread make for a delicious accompaniment, perfect for soaking up any creamy filling that might escape from the pie.
Crispy Roasted Potatoes: Golden, crunchy potatoes provide a satisfying textural contrast, adding heartiness to your meal. These can be seasoned with fresh herbs to complement the pie.
Light White Wine: A chilled Sauvignon Blanc enhances your dining experience, its acidity cutting through the creamy filling perfectly.
Chocolate Mousse: Finish on a sweet note with a silky chocolate mousse; it offers a delightful richness that harmonizes with your comfort meal.
Seasonal Fruit Tart: A light fruit tart is a refreshing dessert option, brightening the palate with its seasonal fruits and a hint of tartness following the savory pie.

With these thoughtful pairings, your meal will be both satisfying and memorable, creating a cozy atmosphere around your dinner table.

Tom Kerridge’s Roast Chicken & Leek Pie Recipe FAQs

How do I choose the best leeks for this recipe?
Absolutely! Look for leeks that are firm with bright green tops and white bulbs. Avoid any that have dark spots or are limp. Fresh leeks should feel heavy for their size, ensuring they’ll add the right sweetness and texture to your pie.

How should I store leftover pie?
I recommend keeping leftover pie in an airtight container in the fridge, where it will stay fresh for up to 3 days. If you’re planning to eat it over a longer period, freezing is the way to go!

Can I freeze the cooked pie, and how do I do that?
Yes, you can! Wrap the assembled pie tightly in plastic wrap, then place it in a sturdy freezer bag or cover it in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, bake it from frozen at 180°C until heated through, which will take about 45-60 minutes.

What should I do if my filling is too runny?
If your filling turns out too runny, don’t worry! Simply return it to the stove over low heat, stirring frequently, and simmer until it thickens. If needed, mix a bit of cornstarch with water and stir it in gradually, cooking for another minute or two. This will help achieve the creamy texture you want without compromising flavor.

Does this recipe accommodate gluten-free diets?
Yes, it can! To make Tom Kerridge’s Roast Chicken & Leek Pie gluten-free, substitute the plain flour with a certified gluten-free flour blend for thickening the filling. Additionally, ensure that your pastry is also gluten-free!

Can my pets share this pie with me?
It’s best to keep this pie away from your pets! Ingredients like onion and garlic in the leeks and bacon can be harmful to them. Stick to pet-friendly treats if you want to share the love!