As I stood in my kitchen, the aroma of sautéed leeks and crispy bacon wafting through the air, I couldn’t help but feel a sense of comfort wash over me. There’s something magical about crafting Tom Kerridge’s Roast Chicken & Leek Pie, especially when that creamy mustard sauce envelops tender chicken, creating a dish that quickly becomes a family favorite. This easy pie recipe not only celebrates hearty flavors but also turns weeknight dinners into warm gatherings, where everyone gets their fill of wholesome goodness. With its flaky puff pastry crust that’s effortlessly golden, you’ll be left with a satisfying meal that’s both delicious and visually stunning. Who wouldn’t want to dive into a cozy slice of this pie at the end of a long day? Ready to discover how to make this ultimate comfort food? Let’s get started!
Why Is This Pie a Must-Try?
Comforting, home-cooked goodness: This pie is perfect for those seeking a warm, fulfilling meal that rivals any takeout option.
Effortless preparation: With straightforward instructions, even novice cooks can impress dinner guests with this delightful dish.
Robust, creamy flavor: The combination of roasted chicken, leeks, and creamy mustard sauce creates an unbeatable taste experience.
Versatile ingredient options: Don’t hesitate to adapt the recipe with leftover turkey or seasonal veggies, making it ideal year-round.
Crowd-pleaser: It’s perfect for family gatherings or cozy nights in, bringing everyone together for a comforting meal.
Want more comforting recipes? Check out Smothered Chicken Comforting for another great dish!
Tom Kerridge’s Roast Chicken Ingredients
For the Filling
- 70g butter – Adds richness and flavor; can be substituted with margarine for a dairy-free option.
- 150g smoked bacon lardons – Provides depth and savory flavor; cooked ham or turkey bacon can be used as alternatives.
- 2 leeks, cut into thick rounds – Adds sweetness and texture; chives can substitute for a milder taste.
- 100ml dry white wine – Enhances the overall flavor of the filling; chicken broth works well for a non-alcoholic option.
- 50g plain flour – Thickens the sauce; whole wheat flour can be a healthier substitute.
- 250ml whole milk – Creates a creamy sauce; almond milk serves as a lighter dairy-free alternative.
- 250ml chicken stock – Adds depth of flavor; vegetable stock is great for a vegetarian version.
- 2 tbsps double cream – Contributes richness; sour cream can be a tangy replacement.
- 1½ tbsp wholegrain mustard – Imparts flavor and acidity; Dijon mustard offers a smoother texture.
- 500g boneless cooked roast chicken, cut into 2–3cm pieces – The heart of the dish; leftover turkey is a fantastic alternative.
- 100g frozen peas – Adds freshness and color; fresh peas can be used when in season.
- 2 tbsps flat-leaf parsley, finely chopped – Provides a fresh herbal note; thyme or chives can create different flavor profiles.
For the Crust
- 320g pack ready-rolled all-butter puff pastry – The deliciously crispy crust; vegan pastry can work for a dairy-free version.
- 1 free-range egg, lightly beaten, to glaze – Creates a beautiful golden finish; milk can be used as a substitute for glazing.
- Salt and freshly ground black pepper – Essential for enhancing flavor.
Enjoying Tom Kerridge’s roast chicken pie in your kitchen brings warmth and comfort, making it an easy pie recipe you’ll cherish!
Step‑by‑Step Instructions for Tom Kerridge’s Roast Chicken & Leek Pie
Step 1: Prepare the Base
In a large frying pan, melt 20g of butter over medium-high heat. Add the smoked bacon lardons and sauté for about 5 minutes until they are lightly caramelized and golden. The aroma will be delightful, laying the foundation for a rich flavor in your Tom Kerridge’s Roast Chicken & Leek Pie.
Step 2: Sauté the Leeks
Once the bacon is done, pour in the thick rounds of leeks and sauté for an additional 5 minutes. Stir occasionally until the leeks soften and become slightly translucent. Then, pour in the dry white wine and allow it to bubble and reduce completely, which should take another few minutes. Set aside to cool.
Step 3: Make the Sauce
In a separate saucepan, melt the remaining 50g of butter over medium-low heat. Once melted, gradually stir in the plain flour to create a roux, cooking it for about 1 minute until lightly golden. This roux is essential for thickening the sauce in your pie, so make sure not to rush this step.
Step 4: Add Liquids
Slowly whisk in 250ml of whole milk and 250ml of chicken stock to the roux, ensuring there are no lumps. Keep stirring as the mixture thickens over 2-3 minutes and transitions into a creamy sauce. When it coats the back of a spoon, you’ll know it’s ready to season with the mustard.
Step 5: Combine the Filling
Remove the saucepan from heat and stir in the double cream and wholegrain mustard until fully incorporated. Fold in the cooled cooked roast chicken pieces, the sautéed leeks, and season with salt and freshly ground black pepper. Finally, gently mix in the frozen peas and chopped flat-leaf parsley, adding a pop of color to your filling.
Step 6: Assemble the Pie
Spoon the rich filling into a pie dish measuring 28x18cm and 5cm deep, spreading it evenly. Roll out the ready-rolled all-butter puff pastry to cover the pie, ensuring there’s an overhang on the edges. Press the edges down to seal the filling in your comforting Tom Kerridge’s Roast Chicken & Leek Pie.
Step 7: Prepare for Baking
Brush the rim of the dish with the beaten egg to create a beautiful golden glaze. Lay the pastry over the top of the pie, brushing the entire surface with the egg wash as well. Don’t forget to cut a small hole in the center to allow steam to escape during baking, crucial for a crispy crust.
Step 8: Chill and Preheat
Place your assembled pie in the refrigerator to chill for 30 minutes, which helps the pastry hold its shape. Meanwhile, preheat the oven to 200°C/Fan 180°C/Gas 6, preparing it for baking your Tom Kerridge’s Roast Chicken & Leek Pie to perfection.
Step 9: Bake to Perfection
Bake the pie in the preheated oven for around 40 minutes until the pastry is golden brown and beautifully crisp. Keep an eye on it during the last few minutes. Once done, allow it to cool for about 10 minutes before slicing, ensuring a clean cut for a stunning presentation.
Make Ahead Options
These Tom Kerridge’s Roast Chicken & Leek Pies are perfect for meal prep enthusiasts! You can prepare the filling up to 24 hours ahead of time by cooling it completely and storing it in an airtight container in the refrigerator. Additionally, you can assemble the entire pie without baking and keep it wrapped in the fridge for up to 3 days, ensuring the pastry remains fresh and flaky. Just remember to brush the crust with egg wash just before baking to achieve that golden, crisp finish. When you’re ready to serve, pop it in the preheated oven for about 40 minutes, and you’ll have a comforting, homemade meal that tastes just as delicious as if you made it fresh that day!
Tom Kerridge’s Roast Chicken Variations
Feel free to experiment with these exciting variations that will make your roast chicken pie even more unique and delightful.
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Turkey Swap: Use leftover turkey for a festive twist, especially after the holidays. It adds a deliciously rich flavor that’s perfect for using up leftovers.
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Vegetarian Delight: Replace chicken with mushrooms and hearty vegetables for a delightful vegetarian alternative. You won’t miss the meat with the depth of flavors!
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Extra Cheese: Incorporate a layer of your favorite cheese like cheddar or gruyère inside the pie for a serious creamy texture boost. Imagine the melty goodness with every bite!
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Herb Infusion: Enhance the filling with fresh herbs like thyme or tarragon for a fragrant twist. It adds a layer of depth that elevates the dish to new heights.
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Crunchy Veggies: Add chopped carrots or spinach for a nutritious crunch. It’s a simple way to sneak in some extra veggies that the family will love.
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Spicy Kick: If you enjoy a little heat, add a touch of chili flakes or fresh jalapeños to the filling. This will bring an exciting twist that spice lovers will adore.
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Crispy Topping: Before baking, sprinkle breadcrumbs over the pastry for an extra crispy topping. This will give your pie a delightful crunch that contrasts beautifully with the creamy filling.
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Flavorful Broth Option: For a richer filling, use homemade chicken stock or add a splash of soy sauce for a unique savory umami boost, delighting taste buds with each bite.
For more comfort food inspiration, why not try making some Hearty Chicken Vegetable Stew or explore the deliciousness of Greek Chicken Stuffed Peppers? Each recipe is sure to warm your heart and satisfy your taste buds!
Tips for the Best Roast Chicken Pie
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Cool Filling: Allow your filling to cool completely before assembling the pie; this prevents a soggy bottom and helps the pastry remain flaky.
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Sharp Knife: Use a sharp knife to cut the puff pastry. Cleaner edges mean a more polished appearance when baked; rough edges can make it look unappetizing.
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Egg Wash: Don’t skip the egg wash! Brushing the pastry before baking creates that beautiful golden finish that makes Tom Kerridge’s roast chicken pie irresistible.
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Timing is Key: Keep an eye on the baking time; every oven is different. Look for that perfect golden crust as your signal it’s ready.
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Creative Variations: Feel free to play with the filling! Add veggies or experiment with spices to make Tom Kerridge’s roast chicken pie uniquely yours.
What to Serve with Tom Kerridge’s Roast Chicken & Leek Pie
There’s something truly delightful about pairing this creamy, savory pie with sides that complement its hearty flavors and textures.
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Creamy Mashed Potatoes: Silky smooth mashed potatoes add comfort and balance, making each bite of pie even more indulgent.
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Seasonal Roasted Vegetables: Roasting brings out the natural sweetness in root vegetables, providing a lovely contrast to the rich pie and enhancing the meal’s vibrant colors.
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Fresh Green Salad: A crisp salad with a tangy vinaigrette cuts through the creaminess, refreshing your palate while adding a pop of color to the plate.
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Steamed Asparagus: Lightly steamed asparagus adds a gentle crunch and a hint of earthiness that pairs beautifully with the pie’s creamy filling.
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Rich Gravy: A drizzle of homemade gravy intensifies the savoriness, making every forkful of pie even more satisfying.
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Apple Crumble for Dessert: Follow up with a warm apple crumble topped with vanilla ice cream; it’s a sweet ending that contrasts the pie’s savory richness.
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Light White Wine: A chilled glass of Sauvignon Blanc complements the mustard notes in the pie, enhancing this comforting meal’s overall experience.
Enjoy the perfect balance of flavors and textures that will have everyone coming back for seconds!
Storage Tips for Tom Kerridge’s Roast Chicken Pie
Fridge: Store the assembled pie in the refrigerator for up to 2 days before baking. Cover it tightly with plastic wrap or foil to prevent drying out.
Freezer: If you have leftovers, let the baked pie cool completely, then freeze for up to 3 months. Wrap it well in plastic wrap, then in aluminum foil for an airtight seal.
Reheating: To enjoy leftovers, thaw in the fridge overnight, then reheat in a preheated oven at 180°C (350°F) for about 25-30 minutes until heated through. For best results, cover with foil to keep the crust from browning too much.
Make-Ahead: Feel free to prepare and assemble Tom Kerridge’s Roast Chicken & Leek Pie in advance. Just bake it fresh for warm gatherings, ensuring all those comforting flavors are at their best!
Tom Kerridge’s Roast Chicken & Leek Pie Recipe FAQs
What kind of leeks should I buy?
When selecting leeks, look for firm stalks with vibrant green tops and white bases. Avoid any that have dark spots or a wilted appearance. The fresher the leeks, the sweeter the flavor will be in your pie, making it even more delicious!
How should I store leftovers?
After enjoying your Tom Kerridge’s Roast Chicken & Leek Pie, make sure to let it cool to room temperature. Then, cover it tightly with plastic wrap or aluminum foil and store in the fridge for up to 2 days. Be sure to reheat before serving, as the flavors re-intensify when warmed!
Can I freeze the pie?
Absolutely! If you have leftover pie or want to prepare it ahead of time, allow the baked pie to cool completely first. Then wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight before warming in a preheated oven at 180°C (350°F) for about 25-30 minutes.
What should I do if the pastry is soggy?
If you find your pie crust is soggy, it might be due to a hot filling being placed in the raw pastry. Always let your filling cool before assembling the pie. Additionally, ensure you’re using enough flour to thicken the sauce, which helps prevent excess moisture.
Are there any dietary considerations for pets?
While ingredients such as chicken and leeks are safe for most dogs in small amounts, it’s crucial to avoid onions and certain spices, which can be harmful. Always consult with your veterinarian before sharing any pie leftovers with your furry friends!
Tom Kerridge’s Roast Chicken Pie: Comfort in Every Bite
Ingredients
Equipment
Method
- In a large frying pan, melt 20g of butter over medium-high heat. Add the smoked bacon lardons and sauté for about 5 minutes until they are lightly caramelized and golden.
- Once the bacon is done, pour in the thick rounds of leeks and sauté for an additional 5 minutes. Stir occasionally until the leeks soften and become slightly translucent. Pour in the dry white wine and allow it to bubble and reduce completely.
- In a separate saucepan, melt the remaining 50g of butter over medium-low heat. Gradually stir in the plain flour to create a roux, cooking it for about 1 minute until lightly golden.
- Slowly whisk in 250ml of whole milk and 250ml of chicken stock to the roux, stirring until the mixture thickens into a creamy sauce.
- Remove the saucepan from heat and stir in the double cream and wholegrain mustard. Fold in the cooled cooked roast chicken pieces, sautéed leeks, salt, and pepper. Mix in the frozen peas and chopped parsley.
- Spoon the filling into a pie dish measuring 28x18cm and 5cm deep, spreading it evenly. Roll out the puff pastry to cover the pie, ensuring an overhang on the edges.
- Brush the rim of the dish with the beaten egg. Lay the pastry over the pie, brushing the entire surface with the egg wash and cutting a small hole for steam to escape.
- Place the assembled pie in the refrigerator to chill for 30 minutes. Preheat the oven to 200°C/Fan 180°C/Gas 6.
- Bake the pie in the preheated oven for around 40 minutes until the pastry is golden brown and crisp. Allow it to cool for about 10 minutes before slicing.
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