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Tom Kerridge’s Roast Chicken & Leek Pie

Tom Kerridge’s Roast Chicken & Leek Pie

Tom Kerridge’s Roast Chicken & Leek Pie is a cozy comfort food, blending crispy pastry with a rich filling.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: British
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 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.
For the Pastry
  • 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.

Equipment

  • medium pan
  • separate saucepan
  • 28x18cm pie dish

Method
 

Step-by-Step Instructions
  1. Melt the Butter: In a medium pan, melt 20g of butter over medium-high heat. Add the smoked bacon lardons, frying until golden, about 5 minutes.
  2. Sauté the Leeks: Add chopped leeks to the pan. Sauté for an additional 5 minutes until they soften.
  3. Deglaze with Wine: Pour in 100ml of dry white wine, stirring to deglaze the pan. Cook until the wine reduces by half, about 3-4 minutes.
  4. Make the Roux: In a separate saucepan, melt 50g of butter. Whisk in the flour to create a roux, then gradually add 250ml of whole milk and 250ml of chicken stock.
  5. Combine Ingredients: Off heat, gently fold in 2 tablespoons of double cream and 1.5 tablespoons of wholegrain mustard. Stir in the cooled chicken and leek mixture.
  6. Add Peas and Parsley: Once cooled, mix in 100g of frozen peas and 2 tablespoons of flat-leaf parsley.
  7. Prepare the Pastry: Spoon the filling into a pie dish, then roll out the pastry to cover it completely.
  8. Vent and Chill the Pie: Cut a steam hole in the pastry, then chill in the refrigerator for 30 minutes.
  9. Bake the Pie: Preheat oven to 200°C. Bake for 40 minutes until golden brown.
  10. Cool and Serve: Let the pie cool for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Make the filling up to 24 hours in advance for enhanced flavors. Use parchment paper to avoid soggy pastry.

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