Name: Tom Kerridge’s Roast Chicken & Leek Pie Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 70 g butter; 150 g smoked bacon lardons; 2 leeks, chopped; 100 ml dry white wine; 50 g plain flour; 250 ml whole milk; 250 ml chicken stock; 2 tbsp double cream; 1.5 tbsp wholegrain mustard; 500 g boneless cooked roast chicken, chopped; 100 g frozen peas; 2 tbsp flat-leaf parsley, finely chopped; 320 g ready-rolled all-butter puff pastry; 1 free-range egg, lightly beaten (for glazing); Salt; Freshly ground black pepper

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Introduction

Tom Kerridge’s Roast Chicken & Leek Pie is a comforting classic with a rich, creamy filling wrapped in a golden, flaky crust. Perfect for cozy dinners, this pie combines tender chicken, smoky bacon, and sweet leeks in a luscious sauce enhanced by mustard and cream.

A round chicken pot pie with a thick, golden-brown, flaky top crust sits on a white plate, showing a cut section revealing layers inside. The top crust is shiny and has a crimped edge. Inside, there are chunks of light pink cooked chicken, green peas, and pieces of pale yellow to light green celery or potato mixed in a creamy white sauce. Some filling spills slightly onto the plate. In the background, a black dish with more pot pie and a woman's hand holding a spatula are visible on a white marbled surface, along with a soft blue cloth and a wooden-handled utensil. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium pan over medium-high heat, melt 20g of butter. Add the smoked bacon lardons and cook until caramelized, about 5 minutes.
Step 2: Add the chopped leeks to the pan and sauté for another 5 minutes until softened and fragrant. Pour in the dry white wine and allow it to reduce. Set aside to cool completely.
Step 3: In a separate saucepan, melt the remaining butter over medium heat. Whisk in the plain flour to make a roux, stirring continuously.
Step 4: Gradually pour in the milk and chicken stock, whisking until the mixture thickens, about 2–3 minutes.
Step 5: Remove from heat and fold in the double cream and wholegrain mustard. Combine the cooled chicken and leek mixture, seasoning with salt and pepper to taste. Let the filling cool completely.
Step 6: Once cooled, stir in the frozen peas and chopped parsley.
Step 7: Spoon the filling into a 28x18cm (5cm deep) pie dish. Roll out the puff pastry to cover the pie, leaving an overhang for a rustic finish.
Step 8: Brush the pie dish rim with the beaten egg to seal the pastry. Cover with the pastry, pressing the edges together and cutting a small hole in the center for steam to escape.
Step 9: Refrigerate the assembled pie for 30 minutes. Meanwhile, preheat the oven to 200°C (fan 180°C/gas 6).
Step 10: Bake the pie for 40 minutes until golden and flaky. Let it rest for 10 minutes before slicing and serving.

Tips & Variations

For extra flavor, try adding a handful of sautéed mushrooms or a sprinkling of grated cheese before sealing the pie.
If you prefer a lighter sauce, substitute the double cream for crème fraîche or yogurt.
Use leftover roast chicken or store-bought cooked chicken to save time without sacrificing taste.
For a homemade touch, make your own puff pastry or use shortcrust pastry for a different texture.

Storage

Store any leftover pie covered in the refrigerator for up to 2 days. Reheat slices in a preheated oven at 180°C for about 15 minutes to restore flakiness and warmth. Avoid microwaving to keep the crust crisp.

How to Serve

The image shows a white baking dish filled with a golden-brown baked casserole that has a flaky, crispy top layer. A woman’s hand is lifting a large, square piece from the dish onto a white plate with food already spread on it. The casserole layers inside appear creamy and chunky with visible pieces of chicken and green vegetables, likely celery, mixed into a smooth sauce. The white marbled surface beneath the dish and plate contrasts with the warm tones of the casserole. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pie in advance?

Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking. Just make sure to cover it tightly to prevent drying out.

Can I freeze Tom Kerridge’s Roast Chicken & Leek Pie?

Absolutely. Freeze the unbaked pie wrapped well in cling film and foil for up to 1 month. Bake from frozen, adding about 10-15 minutes to the baking time.