If you are craving a dish that feels like a warm hug on a plate, then Tom Kerridge’s Roast Chicken & Leek Pie: The Ultimate Comfort Dish Recipe is exactly what you need. This pie is a sublime celebration of tender roast chicken, sweet leeks, and smoky bacon lardons all wrapped in crisp, buttery puff pastry. It’s that perfect blend of creamy, savory, and hearty, making it a beloved dish to share with family or impress guests without breaking a sweat in the kitchen. Once you try this recipe, it’s sure to become your ultimate go-to comfort food when you want something both indulgent and deeply satisfying.
Ingredients You’ll Need
The beauty of Tom Kerridge’s Roast Chicken & Leek Pie: The Ultimate Comfort Dish Recipe lies in how straightforward yet thoughtfully chosen the ingredients are. Each item works in harmony to build layers of flavor, texture, and richness, making every bite unforgettable.
- 70 g Butter: Adds richness and flavor; can be replaced with olive oil for a dairy-free option.
- 150 g 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.
- 100 ml Dry White Wine: Enhances flavor depth; use chicken broth as a non-alcoholic substitute.
- 50 g Plain Flour: Thickens the filling; gluten-free flour can be used for a gluten-free option.
- 250 ml Whole Milk: Creates a creamy texture; substitute with plant-based milk for a dairy-free version.
- 250 ml 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.
- 1.5 tablespoons Wholegrain Mustard: Adds a tangy flavor; substitute with Dijon mustard for a smoother taste.
- 500 g Boneless Cooked Roast Chicken: The main protein; leftovers work well in this pie.
- 100 g 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.
- 320 g 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; can be skipped for a vegan version.
- Salt and Freshly Ground Black Pepper: Essential for seasoning.
How to Make Tom Kerridge’s Roast Chicken & Leek Pie: The Ultimate Comfort Dish Recipe
Step 1: Prepare the Base Filling
Begin by melting the butter gently in a large pan over medium heat, then add the smoky bacon lardons. Let them render their fat and become golden, infusing the dish with that irresistible savory aroma. Next, add the sliced leeks and cook until soft and sweet. This step builds the flavor foundation, marrying fat and sweetness beautifully.
Step 2: Create the Creamy Sauce
Pour in the dry white wine and let it simmer to reduce slightly, intensifying the flavor. Sprinkle the flour over the cooked bacon and leeks, stirring constantly to form a roux. This will thicken your sauce perfectly. Slowly whisk in the milk and chicken stock, allowing the mixture to bubble and thicken into a luscious, creamy sauce packed with flavor.
Step 3: Add the Key Ingredients
Stir in the double cream and wholegrain mustard to add richness and a subtle tang that cuts through the creaminess. Fold in the boneless cooked roast chicken pieces and frozen peas. Season generously with salt and freshly ground black pepper, and finish with chopped flat-leaf parsley for a burst of fresh herbal brightness.
Step 4: Assemble the Pie
Preheat your oven to 200°C (400°F). Roll out your ready-rolled puff pastry on a floured surface. Line your pie dish with half the pastry, filling it with the chicken and leek mixture. Cover with the remaining pastry, sealing the edges well. Brush the top with beaten egg to give a stunning golden and glossy finish once baked.
Step 5: Bake to Perfection
Place the pie in the preheated oven and bake for 35-40 minutes until the pastry is puffed and golden brown. The filling will be bubbling gently underneath, promising that perfect comforting experience with every forkful.
How to Serve Tom Kerridge’s Roast Chicken & Leek Pie: The Ultimate Comfort Dish Recipe
Garnishes
A sprinkle of freshly chopped parsley or a little extra wholegrain mustard on the side is a wonderful way to elevate the pie’s flavors just before serving. It adds a touch of freshness and tanginess that complements the creamy, rich filling.
Side Dishes
This pie pairs beautifully with classic sides like buttery mashed potatoes or roasted root vegetables to complement its heartiness. Alternatively, a crisp green salad dressed with lemon vinaigrette can balance the richness, keeping the meal bright and fresh.
Creative Ways to Present
For a fun twist, try making individual pie portions using small ramekins or pie dishes. This makes for a charming presentation and is perfect for dinner parties or cozy nights in. You can also serve the pie alongside a dollop of tangy homemade chutney to introduce exciting flavor contrasts.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully overnight, so the next day’s pie slices can be even more satisfying.
Freezing
You can freeze the fully assembled unbaked pie wrapped tightly in cling film and foil for up to one month. Just remember to thaw it overnight in the fridge and bake as usual, adding a few minutes to the cooking time.
Reheating
Reheat leftover pie slices in a moderate oven (around 160°C or 320°F) for 20-25 minutes to crisp up the pastry again and warm the filling evenly. Avoid microwaving as it can make the pastry soggy.
FAQs
Can I use leftover roast chicken in this pie?
Absolutely! Using leftover roast chicken is perfect for this recipe and makes it even easier to prepare, turning your previous meal into a new, comforting dish.
Is there a dairy-free version of this pie?
Yes, you can substitute butter with olive oil, milk with plant-based alternatives, and omit the double cream or replace it with coconut cream, making this pie accessible for those avoiding dairy.
Can I make this pie vegetarian?
While this recipe shines with roast chicken and bacon lardons, you could swap the meat for hearty mushrooms and smoked tofu or tempeh for a vegetarian version, though it won’t be quite the same comfort classic.
What can I use instead of puff pastry?
You can opt for shortcrust pastry or even a whole grain pastry for a more rustic texture. The key is ensuring it’s sturdy enough to hold the rich filling without becoming soggy.
Is it possible to prepare this pie in advance?
Yes, you can prepare the filling a day ahead, store it in the fridge, then assemble and bake the pie just before serving to save time on the day of your meal.
Final Thoughts
Tom Kerridge’s Roast Chicken & Leek Pie: The Ultimate Comfort Dish Recipe is the kind of dish you’ll want in your cooking arsenal forever. It’s approachable, packed with flavor, and delivers that perfect cozy feeling that makes any day better. So gather your ingredients, embrace the process, and treat yourself and your loved ones to this exceptional homemade delight!
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Tom Kerridge’s Roast Chicken & Leek Pie: The Ultimate Comfort Dish Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings (6 slices)
- Category: Pie
- Method: Baking
- Cuisine: British
Description
Tom Kerridge’s Roast Chicken & Leek Pie is a comforting and hearty dish featuring tender roast chicken, smoky bacon, sweet leeks, and a creamy mustard-infused sauce encased in flaky all-butter puff pastry. Perfect for family dinners, this pie pairs savory flavors and textures with a golden, crisp pastry crust for the ultimate comfort food experience.
Ingredients
Filling
- 70 g Butter (adds richness and flavor; can be replaced with olive oil for a dairy-free option)
- 150 g 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)
- 100 ml Dry White Wine (enhances flavor depth; use chicken broth as a non-alcoholic substitute)
- 50 g Plain Flour (thickens the filling; gluten-free flour can be used for a gluten-free option)
- 250 ml Whole Milk (creates a creamy texture; substitute with plant-based milk for a dairy-free version)
- 250 ml 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)
- 1.5 tablespoons Wholegrain Mustard (adds a tangy flavor; substitute with Dijon mustard for a smoother taste)
- 500 g Boneless Cooked Roast Chicken (the main protein; leftovers work well in this pie)
- 100 g 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)
- Salt and Freshly Ground Black Pepper (essential for seasoning)
Pastry and Glaze
- 320 g 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; can be skipped for a vegan version)
Instructions
- Prepare the Filling: Melt the butter in a large pan over medium heat. Add the smoked bacon lardons and cook until they are crisp and browned, releasing their smoky flavor. Add the chopped leeks and sauté gently until they soften and release sweetness, about 5-7 minutes.
- Add Wine and Thicken: Pour in the dry white wine and allow it to reduce slightly to infuse flavor. Sprinkle the plain flour over the mixture and stir continuously to form a roux, cooking for about 1-2 minutes to eliminate the raw flour taste.
- Make the Sauce: Gradually whisk in the whole milk and chicken stock, stirring until the sauce thickens and becomes creamy. Lower the heat and stir in the double cream and wholegrain mustard for richness and tanginess. Season with salt and freshly ground black pepper to taste.
- Add Chicken and Peas: Fold in the diced boneless cooked roast chicken, frozen peas, and chopped flat-leaf parsley. Mix well to combine all ingredients evenly and warm through gently. Remove from heat and allow the filling to cool slightly.
- Prepare the Pastry: Preheat the oven to 200°C (fan 180°C) / 400°F / Gas Mark 6. Roll out the puff pastry on a lightly floured surface if needed. Line a pie dish with half of the pastry, trimming excess edges. Fill with the cooled chicken and leek mixture.
- Assemble the Pie: Cover the filling with the remaining pastry, sealing the edges by pressing them together firmly. Trim any excess pastry. Lightly score the top of the pastry with a knife for ventilation and decorative effect.
- Glaze and Bake: Beat the free-range egg and brush it evenly over the pastry to ensure a glossy, golden finish. Place the pie on a baking tray and bake in the preheated oven for 35-40 minutes or until the pastry is puffed, crisp, and golden brown.
- Rest and Serve: Remove the pie from the oven and let it rest for 5-10 minutes before slicing. This allows the filling to set slightly for easier serving. Serve warm, paired with your choice of side vegetables or salad for a hearty meal.
Notes
- For a dairy-free option, substitute butter and cream with olive oil and coconut cream respectively.
- Use gluten-free flour to make the filling suitable for gluten-intolerant individuals.
- Leftover roast chicken is ideal for this recipe, making it great for using Sunday dinner leftovers.
- Fresh peas can be used instead of frozen if in season.
- If preferred, swap wholegrain mustard for Dijon mustard for a milder flavor.
- Skip the egg wash for a vegan-friendly pastry or use a plant-based milk glaze.
