Tom Kerridge’s Roast Chicken & Leek Pie: A Cozy Comfort Dish
Last Updated on May 8, 2026 by enricorecipez
There’s nothing quite like the cozy embrace of a homemade pie to lift your spirits, especially when the evening chill begins to creep in. As the aroma of smoked bacon and leeks dances through the kitchen, I can feel the day s worries melt away. This delightful recipe for Tom Kerridge s Roast Chicken & Leek Pie not only warms the heart but also delivers a comforting burst of flavor in every slice.
Whether dishing it up for a family dinner or impressing guests at a casual gathering, this pie is a crowd-pleaser that transforms leftover roast chicken into a comforting masterpiece. With a crisp, golden puff pastry topping and a rich filling of tender chicken, buttery leeks, and a hint of mustard, it’s a dish you ll find yourself craving again and again.
Let s turn to the kitchen and create this deliciously satisfying meal that reminds us that homemade food always beats fast food!
Why is Tom Kerridge s Roast Chicken & Leek Pie a Must-Try?
Comforting and satisfying, this pie brings warmth to any table with its rich filling and flaky crust. Easy to make, even beginner cooks can whip it up in no time, thanks to the simple steps. Versatile enough to use up leftovers, this dish transforms ordinary roast chicken into something special. Crowd-pleasing and delightful, it’s perfect for family dinners or casual get-togethers. Trust me, one bite, and you’ll be hooked!
Tom Kerridge s Roast Chicken & Leek Pie Ingredients
Everything you need for deliciousness!
For the Filling
- 70g butter adds a rich, creamy flavor to the pie.
- 150g smoked bacon lardons brings a delightful smoky taste that complements the leeks.
- 2 leeks, cut into thick rounds these add sweetness and depth to the filling.
- 100ml dry white wine enhances the flavor profile; feel free to switch with chicken broth for a non-alcoholic version.
- 50g plain flour thickens the filling for that perfect pie consistency.
- 250ml whole milk adds creaminess; substitute with a non-dairy alternative if preferred.
- 250ml chicken stock the foundation of the flavourful filling; use homemade for even better taste.
- 2 tbsps double cream enriches the sauce for a silky texture.
- 1½ tbsp wholegrain mustard brings a tangy kick; this is what makes Tom Kerridge s Roast Chicken & Leek Pie truly standout!
- 500g boneless cooked roast chicken, cut into 23cm pieces perfect for repurposing leftovers into a new comforting dish.
- 100g frozen peas adds a pop of color and sweetness; fresh peas can be used, too!
- 2 tbsps flat-leaf parsley, finely chopped for a fresh, vibrant touch.
For the Pastry
- 320g pack ready-rolled all-butter puff pastry saves time and effort while ensuring a flaky crust.
- 1 free-range egg, lightly beaten, to glaze gives the pie a beautiful golden finish.
- Salt and freshly ground black pepper essential for seasoning; adjust according to taste.
How to Make Tom Kerridge s Roast Chicken & Leek Pie
Melt the Butter: In a large frying pan over medium/high heat, melt 20g of butter. Add the smoked bacon lardons and sauté for about 5 minutes until they start to caramelize, filling your kitchen with a tempting aroma.
Sauté the Leeks: Toss in the leeks and cook for another 5 minutes or until they’re softened and fragrant. Pour in the dry white wine, letting it bubble until completely reduced, then remove from heat and set aside to cool.
Prepare the Roux: In a separate large saucepan, melt the remaining 50g of butter over medium-low heat. Add the plain flour and cook, stirring for 1 minute, to create a smooth roux; it’ll be the base for your luscious sauce.
Whisk the Sauce: Swap your spoon for a whisk and slowly add the whole milk and chicken stock, whisking continuously to keep the mixture smooth. Cook for about 2-3 minutes until it thickens beautifully, becoming a velvety sauce.
Mix the Filling: Remove the pan from heat and stir in the double cream and wholegrain mustard. Fold in the chicken and the sautéed leek mixture, seasoning with salt and pepper to taste. Transfer this delicious filling to a large bowl and allow it to cool. Once cooled, gently mix in the frozen peas and flat-leaf parsley.
Assemble the Pie: Spoon the filling into a pie dish measuring about 28x18cm and 5cm deep. Roll out the ready-rolled puff pastry on a lightly floured surface until it s 5cm larger than your pie dish, then brush the rim of the dish with the beaten egg. Lift the pastry over the dish, letting the excess hang over the edges, and press the edges onto the rim.
Top and Chill: Brush the top of the pastry with the egg wash and cut a small hole in the center for steam to escape. Place the pie in the fridge for 30 minutes to rest; meanwhile, preheat your oven to 200°C/Fan 180°C/Gas 6.
Bake to Perfection: Bake the pie in the oven for 40 minutes until the pastry is golden brown and irresistibly crisp. Allow it to stand for about 10 minutes before slicing and serving it up warm to enjoy!
Optional: Add a sprinkle of extra parsley before serving for a touch of freshness.
Exact quantities are listed in the recipe card below.
Tom Kerridge s Roast Chicken & Leek Pie Variations
Feel free to put your own spin on this cozy pie with these delightful customizations!
Dairy-Free: Replace butter and cream with plant-based alternatives like coconut oil and almond milk for a creamy, non-dairy version.
Vegetarian Delight: Swap out the chicken for sautéed mushrooms or hearty lentils, making sure to enhance flavors with extra herbs and spices.
Spicy Kick: Add a pinch of cayenne pepper or chopped fresh chili to the chicken mixture to bring warmth and a little zing to every bite.
Herb Infusion: Experiment with fresh herbs like thyme or tarragon for an aromatic lift that plays beautifully with the leeks.
Cheesy Twist: Stir in some grated cheese like cheddar or Gruyère into the filling for a rich, melty surprise that you’ll love.
Seasonal Veggies: Incorporate seasonal vegetables like carrots or celery for a colorful and nutritious filling that keeps it fresh all year round.
Shortcrust Base: For a different texture, use shortcrust pastry instead of puff pastry to give the pie a crumbly, buttery base that pairs beautifully with the filling.
Mini Pies: Portion the filling into individual ramekins, topping each with pastry rounds for charming mini pies that are perfect for gatherings.
Enjoy the magic of cooking by experimenting with these variations to create a pie that s uniquely your own!
Expert Tips for Tom Kerridge s Roast Chicken & Leek Pie
Use Fresh Ingredients: Fresh leeks and herbs enhance the flavor significantly. Avoid using wilted or old vegetables to keep the pie vibrant.
Avoid Soggy Pastry: Ensure your filling is cooled before adding it to the pastry; this helps prevent a soggy bottom.
Perfectly Flaky Crust: Chill the assembled pie for at least 30 minutes before baking. This allows the pastry to firm up, ensuring a crisp texture.
Customize the Filling: Feel free to add vegetables like carrots or mushrooms, or substitute the chicken with turkey. The essence of Tom Kerridge s Roast Chicken & Leek Pie remains delightful with variations!
Season Well: Always taste your filling before baking. Adjust salt and pepper to achieve a balanced flavor profile for a truly comforting dish.
What to Serve with Tom Kerridge s Roast Chicken & Leek Pie?
As the delicious aroma of your homemade pie fills your kitchen, it’s time to think about what delightful sides will complete this comforting meal.
Creamy Mashed Potatoes: The smoothness of buttery mashed potatoes pairs perfectly, capturing every delicious bite of the pie s filling. They complement the hearty texture of the pie and add a layer of comfort to your plate.
Steamed Green Beans: Bright and crisp, these add a fresh contrast to the rich flavors of the pie, balancing the meal beautifully. Toss them with a squeeze of lemon and a sprinkle of sea salt for a refreshing twist.
Mixed Green Salad: A simple salad with fresh greens, cherry tomatoes, and a tangy vinaigrette brings a crispness that cuts through the richness of the pie. The vibrant colors and flavors will brighten your dinner table.
Buttery Corn on the Cob: Sweet corn slathered in butter adds a fun and festive touch to your meal. Its sweetness harmonizes wonderfully with the smoky filling of the pie, creating a delightful flavor profile.
Herb-Infused Rice: Fluffy rice cooked with fresh herbs like parsley or thyme makes a light, aromatic side that enhances the overall experience. It works as a blank canvas to soak up every bit of the delicious filling.
Crisp Garlic Bread: Serve warm, buttery garlic bread on the side for those who crave a crunchy element; it s perfect for mopping up any remaining luscious sauce from your plate.
Sauvignon Blanc: A chilled glass of Sauvignon Blanc complements the pie s rich flavors, providing a refreshing contrast that brightens your palate. This wine’s crisp citrus notes can enhance each bite of your comforting dish.
Chocolate Mousse: For dessert, a light and airy chocolate mousse can satisfy your sweet tooth after a robust meal. Its richness and velvety texture will provide a luxurious finish to your dinner.
Apple Crisp: A warm apple crisp with a scoop of vanilla ice cream is another delightful choice. The sweetness of apples and the crunchy topping will create a perfect sweet ending to your comforting dinner.
How to Store and Freeze Tom Kerridge s Roast Chicken & Leek Pie
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture and flavor.
Freezer: You can freeze the assembled pie before baking for up to 2 months. Wrap tightly with cling film and foil to prevent freezer burn.
Reheating: To reheat after freezing, thaw overnight in the fridge, then bake at 200°C/Fan 180°C/Gas 6 for about 40 minutes until heated through.
Leftovers: If you have leftover filling, it can also be stored in the fridge for 2-3 days and used in a different dish or enjoyed as is!
Make Ahead Options
Tom Kerridge s Roast Chicken & Leek Pie is a dream for meal prep enthusiasts! You can prepare the filling up to 3 days in advance by following these steps: cook the bacon and leeks, then whisk together the roux and sauce, mixing in the chicken, peas, and parsley once cooled. Store the filling in an airtight container in the fridge. Additionally, you can roll out the pastry and keep it wrapped in the refrigerator for up to 24 hours. When you re ready to bake, simply spoon the cold filling into your dish, top with the chilled pastry, and bake as directed. This makes for a delicious, stress-free meal that tastes just as wonderful!
Tom Kerridge s Roast Chicken & Leek Pie Recipe FAQs
What types of leeks should I use for the filling?
Absolutely! Choose fresh leeks that are firm with vibrant green tops. Avoid any that have dark spots or are wilted. Thick, juicy leeks are best for that wonderful sweetness in your pie, so opt for those that feel heavy for their size.
How do I store leftovers of the Chicken and Leek Pie?
The best way to store your leftover pie is in an airtight container in the fridge, where it will stay fresh for up to 3 days. Reheat it in the oven for the crispiest crust set your oven to 180°C and heat for about 20 minutes, or until thoroughly warmed through.
Can I freeze the pie before baking?
Very much! You can freeze the assembled pie (unbaked) for up to 2 months. Wrap it tightly with cling film and then with aluminum foil to prevent freezer burn. When you re ready to bake, just take it out and thaw it in the fridge overnight before popping it in the oven.
What should I do if my filling is too runny?
Don’t worry; there s a simple fix! If your filling seems too runny, you can thicken it. Remove it from heat and mix 1 tablespoon of flour with a bit of milk until smooth (this is called making a slurry), then stir this into the filling while it s still warm. Return to the heat for a few minutes until the filling thickens beautifully.
Is this pie suitable for any dietary restrictions?
Absolutely! For a gluten-free version, you can substitute the plain flour with a gluten-free blend and use a gluten-free puff pastry. Always double-check ingredients in both the lardons and stock for any allergens. This pie can be made dairy-free by replacing butter and cream with suitable alternatives!
How should I reheat a frozen Chicken and Leek pie?
To reheat your Chicken and Leek Pie from frozen, it’s best to let it thaw overnight in the fridge first. Once thawed, bake at 200°C/Fan 180°C/Gas 6 for about 40 minutes or until it s heated through and puffed to golden perfection. If baking from completely frozen, increase the time slightly, checking for doneness throughout.