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Tom Kerridge’s Roast Chicken and Leek Pie is the antidote to chilly nights or when you need full-on comfort in a dish. Creamy roast chicken, sweet leeks, smoky bacon, and golden all-butter pastry come together for a showstopping centerpiece worthy of Sunday lunch or family gatherings. This pie is all about savoring the best bits of a classic British roast and tucking them beneath puff pastry—with just enough hands-on time for that homemade feel.
The first time I made this pie was after a big roast chicken dinner when I wanted something to stretch out the leftovers. Now it’s become a family tradition on rainy weekends when we want something warming and celebratory but low on fuss.
Ingredients
- Butter: Brings rich flavor and ensures the pie filling is velvety; opt for proper unsalted block butter if you can
- Smoked bacon lardons: Give the pie its essential savory smokiness; thicker cut bacon is key so it holds its shape
- Leeks: Add mellow sweetness and a gentle onion background; the fresher and firmer the better
- Dry white wine: Balances the richness and lifts the whole dish; look for something crisp and not too oaky
- Plain flour: Forms the base of the sauce; choose an unbleached variety for subtle flavor
- Whole milk: Gives the sauce body and a creamy mouthfeel; full-fat is best for a classic pie
- Chicken stock: Provides depth; use homemade for best results or a quality low-salt version
- Double cream: Creates the decadent silky finish that feels proper on a special pie
- Wholegrain mustard: Brings warmth and a pop of texture; seek out a nice grainy mustard for bite
- Boneless cooked roast chicken: Makes this a great way to use up leftovers; make sure the chicken is juicy not dry
- Frozen peas: Offer sweetness and a fresh burst of color; no need to defrost
- Flat-leaf parsley: Lends brightness and a little herbal note; go for fresh over dried for best effect
- Ready-rolled all-butter puff pastry: Guarantees maximum flakiness and rich taste; chilled pastry bakes best
- One free-range egg: Creates that golden pastry sheen; whisk lightly for the perfect glaze
- Salt and freshly ground black pepper: Tie everything together; use the best-quality you can for seasoning
Step-by-Step Instructions
- Prepare the Bacon and Leeks:
- Melt twenty grams of the butter in a large frying pan over medium to high heat and add the smoked bacon lardons. Cook for about five minutes or until the bacon starts to caramelize and deepen in color. Add the thick rounds of leek and sauté another five minutes until the leeks turn soft and glossy. Pour in the white wine and simmer until it evaporates completely. This step builds serious flavor depth. Set aside and let cool.
- Make the Creamy Sauce:
- In a separate large saucepan, melt the remaining fifty grams of butter over medium-low heat. Sprinkle in the flour and stir constantly for one minute to make a roux. The mixture should look sandy and pale golden. Swap to a whisk then slowly pour in the milk and chicken stock, whisking the entire time to prevent lumps. Let it gently simmer as you stir for two to three minutes until the sauce thickens and becomes silky.
- Combine the Filling:
- Take the pan off the heat and stir in the double cream and wholegrain mustard. Combine the cooked roast chicken pieces with the bacon and leek mixture, then add to the sauce. Season everything well with salt and pepper. Transfer to a large bowl and let the mixture cool. At this point, stir in the frozen peas and chopped parsley, ensuring an even distribution of color and herbs.
- Assemble the Pie:
- Spoon the cooled filling into a pie dish that is roughly twenty-eight by eighteen centimeters and five centimeters deep. Roll out the ready-rolled puff pastry on a lightly floured surface, expanding it until it is five centimeters bigger than the dish on all sides. Brush the pie rim with some beaten egg, then gently drape the pastry over the top, letting it overhang. Press the edges onto the dish for a good seal.
- Glaze and Rest the Pie:
- Brush the entire pastry top with more beaten egg. Cut a small hole in the center of the pastry—this is your steam vent. Place the prepared pie in the fridge for thirty minutes. This time helps prevent the pastry from shrinking when baked.
- Bake and Serve:
- Preheat your oven to two hundred degrees Celsius or fan one hundred eighty degrees Celsius or gas mark six. Bake your pie for forty minutes until the pastry turns crisp, golden, and puffed up nicely. Remove from the oven and wait about ten minutes before cutting into slices. This lets the filling set and makes serving much easier.
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Leeks are one of my favorite vegetables in any pie. My daughter loves chopping them with me since their layers are so easy to separate. Last Christmas we even had a competition to see who could prep the most rounds the quickest, and it ended in laughter every time.
Storage Tips
After baking, let any leftovers cool completely before covering well and refrigerating. They will keep fresh for up to three days. To reheat, simply cover loosely and warm in a moderate oven until hot all the way through. The pastry stays flakiest if you reheat uncovered for the final ten minutes. If freezing the pie, do so before baking, then bake straight from frozen, adding an extra fifteen minutes.
Ingredient Substitutions
If you are out of bacon, use diced cooked ham or even a handful of sautéed mushrooms for a vegetarian option. Swapping in shredded turkey works especially well after holiday dinners. For extra veg, you can fold in baby spinach or cooked broccoli florets near the end. Just remember to keep the filling fairly thick so the pastry stays crisp.
Serving Suggestions
This pie is the hero of any meal, but it pairs beautifully with simple sides. For classic comfort, serve alongside creamy mashed potatoes or buttery new potatoes and a bowl of steamed green beans or peas. A sharp green salad with vinaigrette adds a fresh contrast. If you like serving sauces, a spoonful of tangy apple or cranberry sauce is a delicious match.
Cultural Context
Chicken pies like this one are a much-loved British tradition found in nearly every countryside pub. Puff pastry brings luxury to something as humble as roast leftovers. My family always had pie the day after a Sunday roast, and it felt like the meal that kept on giving. If you want to make it even more old-school, feel free to swap the puff for a shortcrust pastry topping.
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I have learned that making the pie filling ahead of time actually makes the flavors deepen by the next day, which is perfect when preparing for a crowd. Sometimes I keep spare rounds of puff pastry in the freezer just so I can whip this up at short notice. The scent of this pie in the oven always draws my family to the kitchen before I have even served a single slice.
Frequently Asked Questions
- → Can I use leftover chicken?
Yes, leftover roast or cooked chicken works perfectly. Simply cut into bite-sized pieces before adding to the filling.
- → What can I substitute for smoked bacon lardons?
You can use diced pancetta, regular bacon, or even omit bacon entirely if you prefer a lighter flavor.
- → Is it possible to make ahead?
Absolutely. The filling can be prepared a day in advance, then assembled with pastry and baked when ready to serve.
- → How do I prevent a soggy bottom pastry?
Ensure the filling is cooled before adding the pastry, and bake until the top is fully golden for best results.
- → Can I freeze the assembled pie?
Yes, assemble up to the pastry stage, wrap well, and freeze. Bake from frozen, adding 10-15 minutes to the bake time.
- → What side dishes go well with this pie?
Try steamed green beans, buttered carrots, or a crisp green salad to complement the rich flavors.