Why Make This Recipe
Tom Kerridge’s Roast Chicken & Leek Pie is a comforting dish perfect for busy weeknights. It’s hearty, satisfying, and packed with flavors that the whole family will love. There’s something so special about a homemade pie—its flaky crust and rich filling bring warmth to the dinner table. Plus, it’s an excellent way to use up leftover roast chicken, making it both economical and practical.
This recipe is adaptable too, allowing you to swap out ingredients based on what you have on hand. Whether your kids are picky eaters or adventurous tasters, they’re bound to enjoy this pie nestled in its buttery, flaky crust.
How to Make Tom Kerridge’s Roast Chicken & Leek Pie
Ingredients
- 70 g butter (Adds rich flavor and is essential for sautéing.)
- 150 g smoked bacon lardons (Brings depth and a delightful smokiness to the filling. You can substitute turkey bacon for a lighter option.)
- 2 leeks (Provide sweetness and a tender texture.)
- 100 ml dry white wine (You can replace this with 100 ml of chicken stock mixed with a splash of apple cider vinegar for a tangy kick.)
- 50 g plain flour (Thickens the filling.)
- 250 ml whole milk (Offers a rich creaminess; feel free to use any milk you have.)
- 250 ml chicken stock (Adds depth to the savory flavor.)
- 2 tbsps double cream (Intensifies the richness. Use more milk if you don’t have cream.)
- 1.5 tbsps wholegrain mustard (Contributes tanginess.)
- 500 g boneless cooked roast chicken (The star of the dish. Leftover chicken works a treat.)
- 100 g frozen peas (Provides sweetness and a pop of color.)
- 2 tbsps flat-leaf parsley, finely chopped (Brightens up the dish with freshness.)
- 320 g ready-rolled all-butter puff pastry (Offers convenience for creating that flaky crust. Check for a dairy-free option if needed.)
- 1 free-range egg, lightly beaten (Used to glaze the pastry for a beautiful golden finish. You can use a milk wash instead.)
- Salt and freshly ground black pepper (Essential for enhancing the overall flavor.)
Directions
- Preheat your oven to 200°C (fan 180°C).
- In a large pan, melt the butter over medium heat. Add the smoked bacon lardons and cook until crispy.
- Chop the leeks and add them to the pan, cooking until they are soft and translucent.
- Pour in the chicken stock (or wine substitute), add the flour, and stir well to avoid lumps. Cook for a couple of minutes.
- Gradually mix in the milk, stirring constantly. Bring to a gentle simmer; the mixture will start to thicken.
- Add the double cream, mustard, cooked roast chicken, frozen peas, and parsley. Season with salt and pepper to taste.
- Carefully pour the filling into a baking dish.
- Unroll the puff pastry and drape it over the top of the filling. Trim any excess and press down the edges with a fork. Brush the pastry with beaten egg for a lovely golden crust.
- Bake in the oven for about 25-30 minutes or until the pastry is golden and flaky.
How to Serve Tom Kerridge’s Roast Chicken & Leek Pie
Once it’s ready, let it sit for a few minutes before serving. This allows the filling to settle, making it easier to cut into portions. Serve it warm with a side of simple green salad or steamed vegetables for a complete meal. It’s a plateful of warmth and goodness that everyone will love!
How to Store Tom Kerridge’s Roast Chicken & Leek Pie
If you have leftovers, allow them to cool completely before transferring them to an airtight container. Store in the fridge for up to three days. To reheat, pop it back in the oven or microwave until heated through. You can also freeze portions for a quick meal later on—just make sure to pack it in freezer-friendly containers.
Tips to Make Tom Kerridge’s Roast Chicken & Leek Pie
- Prep Ahead: Chop your leeks and measure out ingredients earlier in the day. This makes dinner prep even quicker.
- Use Leftovers: This is a fantastic way to use up leftover roast chicken from Sunday dinner.
- Get the Kids Involved: Let your little ones help with rolling out the pastry or brushing the egg wash. It can be a fun way to engage them in cooking.
Variation
Feel free to play with the vegetables—add carrots, mushrooms, or even spinach based on your family’s preferences. You can also swap out the chicken for turkey or even mushrooms for a vegetarian take.
FAQs
Can I make this pie vegetarian?
Yes! Use mushrooms or a plant-based chicken substitute instead of the roast chicken. You can also skip the bacon or use a plant-based alternative like smoked tofu or tempeh.
Is this pie freezable?
Absolutely! It freezes well. Just store it in a suitable container and reheat when you’re ready for a quick meal.
Can I use different types of pastry?
Yes! If you prefer shortcrust pastry or want to make a healthier version, feel free to use what you have at home. Just keep an eye on the baking times as they may vary.
Take a deep breath and know that with this pie, you’re creating not just a meal but heartfelt family traditions at the dinner table. Happy cooking!
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Tom Kerridge’s Roast Chicken & Leek Pie
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting Roast Chicken & Leek Pie that’s perfect for busy weeknights, featuring a flaky crust and a flavorful filling.
Ingredients
- 70 g butter
- 150 g smoked bacon lardons
- 2 leeks
- 100 ml dry white wine
- 50 g plain flour
- 250 ml whole milk
- 250 ml chicken stock
- 2 tbsps double cream
- 1.5 tbsps wholegrain mustard
- 500 g boneless cooked roast chicken
- 100 g frozen peas
- 2 tbsps flat-leaf parsley, finely chopped
- 320 g ready-rolled all-butter puff pastry
- 1 free-range egg, lightly beaten
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 200°C (fan 180°C).
- In a large pan, melt the butter over medium heat. Add the smoked bacon lardons and cook until crispy.
- Chop the leeks and add them to the pan, cooking until they are soft and translucent.
- Pour in the chicken stock (or wine substitute), add the flour, and stir well to avoid lumps. Cook for a couple of minutes.
- Gradually mix in the milk, stirring constantly. Bring to a gentle simmer; the mixture will start to thicken.
- Add the double cream, mustard, cooked roast chicken, frozen peas, and parsley. Season with salt and pepper to taste.
- Carefully pour the filling into a baking dish.
- Unroll the puff pastry and drape it over the top of the filling. Trim any excess and press down the edges with a fork. Brush the pastry with beaten egg for a lovely golden crust.
- Bake in the oven for about 25-30 minutes or until the pastry is golden and flaky.
Notes
Let the pie sit for a few minutes before serving for easier cutting. Freeze portions for a quick meal later.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
Keywords: chicken pie, leek pie, comfort food, leftover chicken, family meal