Name: Tom Kerridge’s Roast Chicken & Leek Pie for Cozy Nights
Prep time: 30 min
Cook time: 40 min
Total time: 100 min
Ingredients: 20 g Butter (For sautéing.); 150 g Smoked Bacon Lardons (Provides depth and smokiness.); 2 Leeks (Choose firm, vibrant leeks.); 100 ml Dry White Wine (Enhances flavor.); 50 g Plain Flour (To thicken the filling.); 250 ml Whole Milk (Adds creaminess.); 250 ml Chicken Stock (For savory depth.); 2 tbsp Double Cream (For richness.); 1.5 tbsp Wholegrain Mustard (For tanginess.); 500 g Boneless Cooked Roast Chicken (Main protein.); 100 g Frozen Peas (For sweetness.); 2 tbsp Flat-leaf Parsley, finely chopped (For freshness.); 320 g Ready-rolled All-butter Puff Pastry (Convenient crust.); 1 Egg, lightly beaten (For glazing.); Salt and Freshly Ground Black Pepper (To taste.)

As I savored the last warm slice of Tom Kerridge’s Roast Chicken & Leek Pie, I couldn’t help but feel enveloped in a wave of nostalgia. This dish encapsulates home-cooked comfort, combining tender chicken and sweet leeks beneath a luxuriously flaky crust, which is simply irresistible! The beauty of this recipe lies not just in its gourmet essence but in its ease—using ready-rolled all-butter pastry means you can whip it up quickly, even on a busy weeknight. Plus, it’s perfect for sharing at gatherings, bringing everyone together for a hearty meal. And if you’re looking for a creative twist, feel free to swap out ingredients! I wonder, what seasonal vegetables would you add to make this pie your own?

Why Is This Pie So Irresistible?

Comforting, homemade goodness: Every bite of Tom Kerridge’s Roast Chicken & Leek Pie transports you to a cozy kitchen, filled with warm aromas and happy memories.
Time-saving convenience: Using ready-rolled all-butter pastry lets you create a gourmet dish in no time—ideal for busy evenings!
Versatile ingredients: Feel free to swap chicken for turkey or mix in seasonal vegetables like carrots or spinach for extra flair.
Crowd-pleasing flavors: This dish combines savory, creamy filling and a flaky crust, making it a surefire hit at gatherings or family meals.
Make-ahead friendly: Prepare the filling in advance and enjoy delicious comfort food with minimal effort on busy days.

Tom Kerridge’s Roast Chicken & Leek Pie Ingredients

For the Filling
• Butter – Adds rich flavor and is essential for sautéing.
• Smoked Bacon Lardons (150g) – Provides depth and a delightful smokiness to the filling.
• Leeks (2) – Contributes sweetness and a tender texture; choose firm, vibrant leeks for best results.
• Dry White Wine (100ml) – Enhances the flavor complexity of the filling.
• Plain Flour (50g) – Thickens the filling for a luscious consistency.
• Whole Milk (250ml) – Offers a rich creaminess to the savory filling.
• Chicken Stock (250ml) – Adds depth to the overall flavor, making it savory and satisfying.
• Double Cream (2 tbsp) – Intensifies the richness of the filling, making every bite delightful.
• Wholegrain Mustard (1.5 tbsp) – Contributes tanginess to balance the flavors perfectly.
• Boneless Cooked Roast Chicken (500g) – The star of the dish, providing substance and heartiness.
• Frozen Peas (100g) – Adds sweetness and vibrant color, perfect for a comforting dish.
• Flat-leaf Parsley, finely chopped (2 tbsp) – Brightens up the dish with freshness for balanced flavors.

For the Pastry
• Ready-rolled All-butter Puff Pastry (320g) – Offers convenience and creates a delightful flaky crust without the effort.
• Egg, lightly beaten (1) – Used to glaze the pastry for a beautiful, golden finish.

For Seasoning
• Salt and Freshly Ground Black Pepper – Essential for enhancing overall flavor; adjust to taste.

Feel inspired to indulge in Tom Kerridge’s Roast Chicken & Leek Pie, and let each bite warm your heart!

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

Step 1: Sauté Base Ingredients
Begin by melting 20g of butter in a medium frying pan over medium heat. Add the smoked bacon lardons and cook until beautifully caramelized, about 5 minutes. Next, toss in the chopped leeks and sauté for another 5 minutes until they soften and become translucent. Pour in the dry white wine, allowing it to reduce slightly before removing it from the heat to cool.

Step 2: Create Roux
In a separate saucepan, melt the remaining 30g of butter over low heat. Gradually whisk in 50g of plain flour to create a roux, ensuring it combines smoothly. Slowly add 250ml of whole milk and 250ml of chicken stock while whisking vigorously. Continue stirring for 2–3 minutes until the mixture thickens and becomes creamy, then remove from heat.

Step 3: Combine Filling
Off the heat, gently fold in 2 tablespoons of double cream and 1.5 tablespoons of wholegrain mustard into the roux mixture. Then, incorporate the cooled chicken and leeks, seasoning with salt and freshly ground black pepper to taste. Stir in 100g of frozen peas and 2 tablespoons of finely chopped flat-leaf parsley for a burst of freshness, ensuring everything is well combined.

Step 4: Assemble Pie
Preheat your oven to 200°C (Fan 180°C/Gas 6). Spoon the delightful filling into a 28x18cm pie dish, spreading it out evenly. Roll out the ready-rolled all-butter puff pastry to cover the dish, ensuring it overhangs a little. Brush the edges with the beaten egg to help seal, then press firmly to secure. Cut a small steam hole in the center of the pastry to allow steam to escape during baking.

Step 5: Chill and Bake
Once assembled, chill the pie in the refrigerator for about 30 minutes to firm up the pastry. While it chills, the oven will be preheating. After chilling, place the pie in the oven and bake for approximately 40 minutes or until the pastry turns a glorious golden brown and is flaky. Allow it to cool for 10 minutes before slicing and serving, letting the flavors settle beautifully.

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

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C until warmed through for the best flavor.

Freezer: Wrap the pie tightly in plastic wrap before freezing. It can be stored for up to 3 months. Bake from frozen, allowing an extra 10-15 minutes of baking time to ensure it’s heated thoroughly.

Assembling in Advance: If you prefer to prepare ahead, you can assemble the pie and refrigerate it for up to 3 days before baking, just be sure to cover it well to avoid drying out.

Reheating: When reheating slices, place them in the oven instead of the microwave to maintain that delightful flaky crust!

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

Ingredient Quality: Choose fresh, organic ingredients whenever possible. This enhances the flavors and overall taste of your Roast Chicken & Leek Pie.
Avoid Soggy Pastry: Ensure the filling cools slightly before assembling. This prevents the pastry from getting soggy during baking.
Egg Wash Magic: Brush the pastry with beaten egg for a golden, glossy finish. This step not only adds visual appeal but also enhances flavor!
Customize Your Filling: Feel free to incorporate seasonal vegetables like carrots or mushrooms for extra goodness. Just ensure water-heavy veggies are sautéed first to avoid watery filling.
Bake Correctly: Monitor the pie while baking; if the crust browns too quickly, loosely cover it with aluminum foil. This keeps your Roast Chicken & Leek Pie perfectly baked.
Cooling Time: Let the pie rest for at least 10 minutes before slicing. This allows the filling to set and makes serving easier while enhancing flavors.

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

Embrace the warmth of family dinners by pairing this delightful pie with mouthwatering sides that elevate your meal experience.

Fresh Green Salad: A light mix of greens with a tangy vinaigrette cuts through the pie’s richness, balancing flavors beautifully.
Honey-Glazed Carrots: Sweet, tender carrots add a vibrant burst of color and sweetness that complements the savory filling flawlessly.
Steamed Broccoli: Crisp-tender broccoli provides a fresh crunch and earthy flavor, making each bite delightful and nutritious.
Garlic Bread: Warm, buttery garlic bread adds a comforting touch, perfect for soaking up the delicious creamy filling from the pie.
Roasted Potatoes: Crispy roasted potatoes with herbs create a satisfying contrast to the tender filling, making for a fulfilling meal.
Mushroom Risotto: Creamy, indulgent mushroom risotto not only enhances the comfort factor but also adds a gourmet touch for special occasions.
Cranberry Sauce: A spoonful of tart cranberry sauce brings a refreshing zing, cutting through the richness while adding a festive flair.
Chardonnay or Pinot Grigio: Pairing with a chilled Chardonnay enhances the flavors of the pie, while a light Pinot Grigio adds a delightful crispness.

Tom Kerridge’s Roast Chicken & Leek Pie Variations

Feel free to make this comforting classic your very own with delightful twists and ingredient swaps!

Protein Swap: Substitute chicken with turkey, ideal for post-holiday meals and just as comforting. Spreading festive cheer, this variation offers a unique take on a beloved classic.
Vegetable Additions: Incorporate seasonal veggies like carrots, spinach, or mushrooms for a hearty vegetarian version. Adding these flavors not only enhances the nutrition but also gives the pie a vibrant color.
Dairy-Free Option: Use coconut cream instead of double cream for a creamy filling without the dairy. This luscious swap turns your pie into a delightful dairy-free delight everyone can enjoy!
Flavor Variations: Experiment with different mustards for unique flavor profiles, such as honey mustard or spicy brown. Each choice adds a new depth, transforming your pie into a culinary adventure.
Herb Swaps: Use fresh thyme or sage in place of parsley for added aromatics. These herbs bring their distinct character to the dish, evoking the smell of a warm kitchen filled with love.
Gluten-Free Version: Replace plain flour with gluten-free flour and use a suitable pastry for a delicious gluten-free option. Enjoy all the comfort without the gluten!
Spicy Kick: Introduce chili flakes or diced jalapeños for a zesty twist. These spicy bits create an exciting contrast to the rich filling, tantalizing your taste buds.

For more inspiration on delightful chicken dishes, check out our recipe for Roasted Red Chicken or try making Buffalo Chicken Tacos for a fun and bold dining experience!

Make Ahead Options

Tom Kerridge’s Roast Chicken & Leek Pie is perfect for meal prep! You can prepare the filling up to 24 hours in advance, allowing the flavors to meld beautifully. Simply follow the initial steps to sauté the ingredients and create the roux, then let the filling cool before storing it in an airtight container in the refrigerator. You can also assemble the entire pie and chill it for up to 3 days before baking—just be sure to cover it with parchment paper to prevent sogginess. When you’re ready to enjoy the pie, bake it directly from the fridge for approximately 40 minutes until golden and flaky, giving you delicious comfort food with minimal effort on busy nights!

Tom Kerridge’s Roast Chicken & Leek Pie Recipe FAQs

How do I choose the right leeks for this pie?
When selecting leeks, look for firm, vibrant stalks with a deep green color on the tops. Avoid any that exhibit dark spots or wilting, as these can lead to a less flavorful filling. Fresh leeks should be crisp and clean, providing a sweet, tender texture that complements the pie perfectly.

What’s the best way to store leftovers?
To maintain their deliciousness, store the leftover slices of Tom Kerridge’s Roast Chicken & Leek Pie in an airtight container in the fridge for up to 3 days. When reheating, I recommend placing them back in the oven at 180°C to achieve that flaky crust again, rather than using a microwave, which can make the pastry soggy.

Can I freeze the pie, and how do I do it?
Absolutely! To freeze the pie, wrap it tightly in plastic wrap or aluminum foil after it has cooled completely. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, bake from frozen—allow an extra 10-15 minutes of baking time to ensure the filling is heated thoroughly.

What if my filling turns out too runny?
If your filling is runny, it might be due to not cooking off enough liquid before assembling the pie. For a perfect filling, ensure the mixture is thickened adequately by allowing enough time for the roux to set, and letting it cool before combining with the chicken and veggies. If you’re making adjustments, a touch more flour can help thicken the filling right before you assemble your pie.

Are there any dietary considerations for this recipe?
Yes, this pie can accommodate a variety of dietary needs! For a dairy-free option, substitute the double cream with coconut cream. If you’re looking for gluten-free, use a suitable gluten-free flour for the roux and opt for a gluten-free pastry. Always check labels for any allergens, especially with bacon and stock ingredients!

Can I prepare the filling in advance?
Very! The filling can be prepared up to 24 hours in advance—just store it in an airtight container in the fridge. You can also assemble the entire pie and refrigerate it for up to 3 days before baking. If doing so, make sure to cover it well to prevent the pastry from drying out. This makes it super convenient for busy days!