Name: Tom Kerridge’s Roast Chicken & Leek Pie: The Ultimate Comfort Dish Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 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); 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)

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

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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)

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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.