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Tom Kerridge’s Roast Chicken & Leek Pie Recipe

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★★★★★

4.8 from 139 reviews

Tom Kerridge’s Roast Chicken & Leek Pie is a rich, comforting dish featuring tender roast chicken, smoky bacon lardons, sweet leeks, and a creamy, mustard-infused filling encased in a flaky all-butter puff pastry crust. Perfectly baked until golden and flaky, this pie combines savory depth and fresh herbaceous notes for a satisfying meal.

Ingredients

Scale

For the Filling

  • 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

For the Crust

  • 320 g ready-rolled all-butter puff pastry
  • 1 free-range egg, lightly beaten (for glazing)

Seasoning

  • Salt
  • Freshly ground black pepper

Instructions

  1. Cook the bacon and leeks: In a medium pan over medium-high heat, melt 20g of butter. Add the smoked bacon lardons and cook until caramelized, about 5 minutes. Toss in the chopped leeks and sauté for another 5 minutes until softened and fragrant. Pour in the dry white wine and allow it to reduce. Once done, set aside to cool completely.
  2. Make the roux and sauce: In a separate saucepan, melt the remaining butter over medium heat. Whisk in 50g of plain flour continuously to form a roux. Gradually add 250ml of whole milk and 250ml of chicken stock while whisking until the mixture thickens, about 2-3 minutes.
  3. Combine filling ingredients: Remove the saucepan from heat. Fold in 2 tablespoons of double cream and 1½ tablespoons of wholegrain mustard. Then, incorporate the cooled bacon and leek mixture along with the chopped roast chicken. Season with salt and freshly ground black pepper to taste. Allow the filling to cool completely.
  4. Add peas and parsley: Once the filling is cooled, stir in 100g of frozen peas and 2 tablespoons of finely chopped flat-leaf parsley for added color and freshness.
  5. Assemble the pie: Spoon the filling into a 28×18 cm pie dish with 5 cm depth. Roll out the 320g puff pastry to cover the pie with a slight overhang for a rustic look. Brush the rim of the dish with the lightly beaten egg to help seal the pastry.
  6. Seal and steam vent: Cover the filling with the rolled-out puff pastry and press the edges together to seal. Cut a small hole in the center of the pastry to allow steam to escape during baking.
  7. Chill before baking: Refrigerate the assembled pie for 30 minutes to help the pastry set and prevent shrinking during baking. Meanwhile, preheat the oven to 200°C (Fan 180°C) or Gas Mark 6.
  8. Bake the pie: Place the pie on the middle rack of the oven and bake for 40 minutes or until the pastry is golden, puffed, and flaky.
  9. Rest and serve: Remove the pie from the oven and let it cool for about 10 minutes before slicing and serving to allow the filling to set slightly.

Notes

  • Using boneless cooked roast chicken saves time and adds roasted flavor.
  • Ensure the filling is completely cooled before adding the peas and parsley to prevent them from overcooking or losing color.
  • Chilling the pie before baking helps the puff pastry maintain its structure and enhances flakiness.
  • Cutting a steam vent prevents the pastry from becoming soggy and allows excess steam to escape.
  • This pie pairs well with a simple green salad or steamed seasonal vegetables.

Keywords: Tom Kerridge, roast chicken pie, leek pie, homemade pie, British cuisine, savory pie, puff pastry pie, comfort food, chicken and leek pie

Find it online: https://leofoster.com/tom-kerridges-roast-chicken-and-leek-pie-recipe/