There’s a heartwarming magic that fills the air when a pie is pulled from the oven, its golden crust gleaming and inviting. It reminds me of chilly evenings spent huddled around the dinner table with loved ones, sharing laughter and stories over comforting meals. Among my favorites is Tom Kerridge’s Roast Chicken & Leek Pie—a dish that combines tender chicken and sautéed leeks with savory lardons, all swirled in a rich mustard sauce that tickles the taste buds.
What truly sets this pie apart is not just its mouthwatering flavor but its effortless preparation, making it a family-friendly delight. Imagine the surprise on your loved ones’ faces when they indulge in a piece of this flaky, creamy goodness—you’d never guess it can come together so easily! Whether it’s a weekday dinner or a special occasion, this pie is sure to impress and leave everyone asking for seconds. So, let’s roll up our sleeves and create a dish that’s not only hearty but filled with love!
Why will you love Tom Kerridge’s Roast Chicken & Leek Pie?
Comforting warmth: The flaky crust and creamy filling evoke feelings of home and family gatherings.
Effortless preparation: You can create this hearty pie even on busy weeknights, delighting everyone at the table.
Crowd-pleaser: It’s a dish that kids and adults alike will adore, making it perfect for family meals.
Culinary flexibility: Feel free to swap ingredients, whether it’s adding cheese or incorporating seasonal veggies to suit your taste.
Satisfying richness: The blend of chicken, lardons, and leeks in a mustard sauce creates a nostalgic flavor that’s hard to resist.
Elevate your meal with additional sides like a fresh salad or steamed veggies for balance, making this pie a standout on any dinner table!
Tom Kerridge’s Roast Chicken & Leek Pie Ingredients
For the Filling
- 70g Butter – Adds richness and flavor; can be replaced with olive oil for a dairy-free option.
- 150g Smoked Bacon Lardons – Provides a savory, smoky flavor; substitute with pancetta or diced ham.
- 2 Leeks – Adds sweetness and texture; substitute with onions or shallots if leeks are unavailable.
- 100ml Dry White Wine – Enhances flavor depth; use chicken broth as a non-alcoholic substitute.
- 50g Plain Flour – Thickens the filling; gluten-free flour can be used for a gluten-free option.
- 250ml Whole Milk – Creates a creamy texture; substitute with plant-based milk for a dairy-free version.
- 250ml Chicken Stock – Adds depth of flavor; can be replaced with vegetable stock.
- 2 tablespoons Double Cream – Provides richness; omit for a lighter version or replace with coconut cream.
- 1½ tablespoons Wholegrain Mustard – Adds a tangy flavor; substitute with Dijon mustard for a smoother taste.
- 500g Boneless Cooked Roast Chicken – The main protein; leftovers work well in this pie.
- 100g Frozen Peas – Adds sweetness and color; fresh peas can be used if in season.
- 2 tablespoons Flat-Leaf Parsley – Provides freshness; substitute with other herbs like thyme or rosemary.
For the Pastry
- 320g Pack Ready-Rolled All-Butter Puff Pastry – Base of the pie; for a lighter option, use a whole grain pastry.
- 1 Free-Range Egg (for glazing) – Offers a beautiful finish; can be skipped for a vegan version.
- Salt and Freshly Ground Black Pepper – Essential for seasoning.
Dive into the delightful preparation of Tom Kerridge’s Roast Chicken & Leek Pie and watch your family revel in its comforting, hearty goodness!
How to Make Tom Kerridge’s Roast Chicken & Leek Pie
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Cook the bacon: In a frying pan, melt 20g of butter over medium heat. Add the smoked bacon lardons, cooking for about 5 minutes until they become caramelized and crispy, inviting a savory aroma into your kitchen.
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Sauté the leeks: Toss in the chopped leeks and sauté for an additional 5 minutes, stirring frequently until softened and sweetly fragrant. Then, pour in the dry white wine and let it reduce, enhancing the flavors beautifully.
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Prepare the roux: In a separate saucepan, melt the remaining butter. Whisk in the plain flour to create a roux, allowing it to cook for a minute before gradually adding the whole milk and chicken stock, whisking until it thickens into a creamy mixture.
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Combine the filling: Remove the saucepan from heat and stir in the double cream and wholegrain mustard for a delightful tang. Gently fold in the cooked chicken, sautéed leeks, frozen peas, and chopped parsley, ensuring everything is well-combined.
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Assemble the pie: Spoon your creamy filling into a pie dish. Roll out the ready-rolled puff pastry, trimming the edges, and press it onto the dish rim. Brush with a beaten free-range egg for a beautiful golden finish and cut a small hole in the center to allow steam to escape.
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Chill and bake: Chill the assembled pie in the refrigerator for about 30 minutes. Preheat your oven to 200°C/Fan 180°C/Gas 6, then bake for 40 minutes until the pastry is golden brown and flaky. Allow it to rest for 10 minutes before serving, making it easier to slice.
Optional: Serve with a crisp side salad for a refreshing contrast.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delicious Tom Kerridge’s Roast Chicken & Leek Pie components are perfect for meal prep lovers! You can prepare the filling up to 24 hours in advance by cooking the bacon, leeks, and combining them with the creamy sauce, then store it in an airtight container in the fridge to maintain its freshness. Just be sure to let the mixture cool completely before refrigerating to prevent sogginess. When you’re ready to serve, simply spoon the filling into your pie dish, cover with pastry, and bake as directed. This way, you’ll still achieve that golden, flaky crust with a rich filling that tastes just as delicious, saving you precious time on busy weeknights!
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 to maintain freshness and flavor.
Freezer: If you’ve prepared a batch, freeze whole pies or slices wrapped tightly in plastic wrap for up to 3 months.
Reheating: Thaw in the fridge overnight, then reheat in a preheated oven at 180°C for 20-25 minutes, ensuring it’s heated through.
Make-Ahead: The filling can be prepared a day ahead and stored in the fridge, making it perfect for quicker assembly later.
Variations & Substitutions for Tom Kerridge’s Roast Chicken & Leek Pie
Feel free to get creative with this comforting pie; there are so many delightful ways to customize it!
- Turkey Swap: Substitute cooked chicken with turkey for a delicious twist, especially great for post-holiday leftovers.
- Cheesy Indulgence: Stir in some grated cheese, like cheddar or Gruyère, into the filling for a richer, gooier texture.
- Vegetable Medley: Add chopped carrots or mushrooms to the filling for extra flavor and texture. These veggies complement the leeks beautifully.
- Herb Variation: Experiment with different herbs! Thyme or rosemary offers a fragrant aroma that pairs wonderfully with the savory filling.
- Gluten-Free Crust: Use a gluten-free pastry option to cater to dietary needs without sacrificing flavor or texture.
- Non-Dairy Delight: Replace the double cream and whole milk with coconut milk and cream for a tasty dairy-free version without losing creaminess.
- Spicy Kick: Add a pinch of cayenne pepper or some chili flakes for a gentle heat that elevates the savory richness of the pie.
Get adventurous and find the perfect combination that excites your taste buds!
What to Serve with Tom Kerridge’s Roast Chicken & Leek Pie?
To create the perfect meal that complements this cozy pie, consider these delightful side options that balance flavors and textures.
- Crispy Side Salad: Fresh greens with a zesty vinaigrette add a bright crunch, perfectly contrasting the creamy pie filling.
- Steamed Green Beans: Tender green beans tossed in olive oil provide a light, vibrant note that enhances the overall meal experience.
- Garlic Mashed Potatoes: Creamy and buttery, these mashed potatoes create a comforting plate that echoes the hearty richness of the pie.
For an indulgent treat, serve with a refreshing glass of white wine. The crispness of the wine pairs beautifully with the savory flavors of the pie.
- Baked Carrots with Honey: Sweet glazed carrots add a touch of color and sweetness, beautifully balancing the mustard notes in the filling.
- Roasted Brussels Sprouts: Crisp-tender sprouts roasted with balsamic vinegar contribute a delightful earthiness that complements the dish’s richness.
Whip up your favorite sides, and savor a meal that feels like a warm embrace from family and friends!
Expert Tips for Tom Kerridge’s Roast Chicken & Leek Pie
- Cool the Filling: Make sure all filling ingredients are cooled before assembling the pie; this prevents a soggy pastry base.
- Flour the Surface: When rolling out the pastry, always flour your surface well to avoid sticking, ensuring a smooth and easy process.
- Check Doneness: Use a thermometer to confirm the pie is fully cooked; the internal temperature should reach around 75°C for safety.
- Avoid Soggy Bottom: For a crispy base, consider pre-baking the pastry for a few minutes before adding the filling.
- Personalize It: Don’t hesitate to swap in your favorite ingredients or add seasonal vegetables for a unique twist on this comforting classic.
Tom Kerridge’s Roast Chicken & Leek Pie Recipe FAQs
What type of leeks should I use for the pie?
I recommend using fresh leeks that are firm and bright, avoiding those with dark spots or wilting. If leeks aren’t available, you can easily substitute them with onions or shallots for a similar sweetness and texture.
How should I store leftovers of the roast chicken & leek pie?
After cooling, store leftover pie in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat in the oven for the best texture!
Can I freeze Tom Kerridge’s Roast Chicken & Leek Pie?
Absolutely! You can freeze either whole pies or individual slices. Just wrap them tightly in plastic wrap and foil to avoid freezer burn. They can be stored for up to 3 months. When you’re ready to eat, thaw them in the refrigerator overnight, then reheat in a preheated oven at 180°C for 20-25 minutes until heated through.
What can I do if my pie crust is soggy?
To avoid a soggy bottom, ensure that your filling is completely cooled before assembling. You can also pre-bake the crust for about 5 minutes before adding the filling, which can help achieve a crispier texture.
Can I make this pie ahead of time?
Yes! The filling can be prepared the day before and stored in the refrigerator. This makes it super convenient for quick assembly the next day, especially if you have a busy schedule!
Is there a vegetarian option for this pie?
While the original recipe is not vegetarian, you can easily modify it! Substitute the chicken with hearty vegetables like mushrooms, carrots, and spinach, and replace the lardons with a savory plant-based bacon or sautéed mushrooms for that additional flavor. Just be sure to use vegetable stock and omit the cream or replace it with a plant-based version for a delicious vegetarian pie.
Feel free to dive into the comforting world of Tom Kerridge’s Roast Chicken & Leek Pie!
Tom Kerridge’s Roast Chicken & Leek Pie: The Ultimate Comfort Dish
Ingredients
Equipment
Method
- In a frying pan, melt 20g of butter over medium heat. Add the smoked bacon lardons, cooking for about 5 minutes until they become caramelized and crispy.
- Toss in the chopped leeks and sauté for an additional 5 minutes, stirring frequently until softened.
- Pour in the dry white wine and let it reduce to enhance the flavors.
- In a separate saucepan, melt the remaining butter. Whisk in the plain flour to create a roux.
- Gradually add the whole milk and chicken stock, whisking until it thickens into a creamy mixture.
- Remove from heat and stir in the double cream and wholegrain mustard.
- Fold in the cooked chicken, sautéed leeks, frozen peas, and chopped parsley until well-combined.
- Spoon the filling into a pie dish. Roll out the puff pastry, trim edges, and press onto the dish rim.
- Brush with a beaten egg and cut a small hole in the center to allow steam to escape.
- Chill the assembled pie in the refrigerator for about 30 minutes. Preheat your oven to 200°C/Fan 180°C/Gas 6.
- Bake for 40 minutes until the pastry is golden brown and flaky, then allow it to rest for 10 minutes before serving.
