RECIPE

CHICKEN & LEEK PIE

Comforting and homely, our chicken and leek pie is the ultimate kitchen supper. Created by Ed Cudlipp, also known as ‘Cud Cooks’, chicken thighs and smokey bacon are paired with buttery leeks, cider and double cream and finished with fragrant herbs – all encased in melt-in-the-mouth shortcrust with a golden puff pastry top.

Ed uses our Professional knives to expertly prepare the chicken, chop the bacon and slice the leeks. He then turns to our Campden Low Casserole to brown the meat and sauté the vegetables, where even heat distribution keeps flavour locked in. He slices the finished pie with our Professional Bread Knife 22cm and serves generous portions with the Radford Satin Pie Server.

INGREDIENTS (Serves 6, generously):

For the filling

50g unsalted butter, diced
750g boneless, skinless chicken thighs, cut into bite‑sized pieces
1/4 tsp salt
1/4 tsp pepper
80g streaky bacon, chopped into 1 cm cubes
2 leeks, trimmed (discard the dark green parts), halved lengthways and sliced into squares
2 celery stalks, sliced 4 mm thick
2 garlic cloves, finely minced

100ml cider (to deglaze)

40g plain flour
1 tbsp Dijon mustard
2 fresh thyme sprigs
1 tbsp tarragon, chopped
2 bay leaves
250ml chicken stock
250ml double cream
Additional 1/2 tsp salt
Additional 1/4 tsp pepper

For the shortcrust base

Enough shortcrust pastry (approx 250g or 2 packs if buying pre-made) to line a 9” pie dish, base and sides

For the puff pastry top

1 sheet butter puff pastry (20cm or 8” square)
Egg wash (1 egg beaten with 1 tbsp water)
Decorative pastry leaves (optional)

METHOD:

PREPARE THE PASTRY BASE

1. Roll out your shortcrust pastry on a lightly-floured surface and line a greased 9” pie dish, pressing it into the base and up the sides. Trim any excess and chill for 15 minutes.

2. Line the pastry with parchment paper and fill with baking beans or rice to hold the pastry in place. Blind bake in a preheated oven at 200°C (180°C fan) for about 15 minutes until just set and lightly golden. Remove the weights and parchment, then let the base cool completely.

MAKE THE FILLING

1. In a large pan over medium‑high heat, add a little oil and fry the chopped bacon until icrisp. Remove with a slotted spoon and set aside.
2. In the same pan, add half the butter. Add the chicken pieces (seasoned with 1/4 tsp salt and 1/4 tsp pepper) and quickly sear them until the surface turns white (they’ll finish cooking later). Transfer the chicken with any juices to a bowl.
3. With any remaining butter, adding more if needed, sauté the celery and garlic for 1 minute. Then add the leeks and cook for 5 minutes until softened. Avoid browning them.

PREPARE THE PASTRY BASE

1. Roll out your shortcrust pastry on a lightly-floured surface and line a greased 9” pie dish, pressing it into the base and up the sides. Trim any excess and chill for 15 minutes.

2. Line the pastry with parchment paper and fill with baking beans or rice to hold the pastry in place. Blind bake in a preheated oven at 200°C (180°C fan) for about 15 minutes until just set and lightly golden. Remove the weights and parchment, then let the base cool completely.

MAKE THE FILLING

1. In a large pan over medium‑high heat, add a little oil and fry the chopped bacon until icrisp. Remove with a slotted spoon and set aside.

2. In the same pan, add half the butter. Add the chicken pieces (seasoned with 1/4 tsp salt and 1/4 tsp pepper) and quickly sear them until the surface turns white (they’ll finish cooking later). Transfer the chicken with any juices to a bowl.

3. With any remaining butter, adding more if needed, sauté the celery and garlic for 1 minute. Then add the leeks and cook for 5 minutes until softened. Avoid browning them.
4. Pour in the cider to deglaze the pan, scraping up any browned bits.
5. Evenly sprinkle the flour over the vegetables and stir for about 30 seconds to form a roux.
6. Gradually stir in the chicken stock followed by the double cream. Mix in the Dijon mustard, thyme, bay leaves, and chopped tarragon. Adjust with an extra 1/2 tsp salt and 1/4 tsp pepper.
7. Return the chicken with its juices and the crispy bacon to the pan. Allow the mixture to simmer gently for 5 minutes until the sauce reaches a thick, creamy consistency. Remove the bay leaves.

4. Pour in the cider to deglaze the pan, scraping up any browned bits.
5. Evenly sprinkle the flour over the vegetables and stir for about 30 seconds to form a roux.
6. Gradually stir in the chicken stock followed by the double cream. Mix in the Dijon mustard, thyme, bay leaves, and chopped tarragon. Adjust with an extra 1/2 tsp salt and 1/4 tsp pepper.
7. Return the chicken with its juices and the crispy bacon to the pan. Allow the mixture to simmer gently for 5 minutes until the sauce reaches a thick, creamy consistency. Remove the bay leaves.

ASSEMBLE AND BAKE THE PIE

1. Preheat the oven to 200°C (or 180°C fan).
2. Spoon the warm – but not hot – filling evenly into the cooled shortcrust pastry base.
3. Roll out the puff pastry on a lightly floured surface until large enough to cover the pie. Lay the pastry over the filling, gently pressing the edges to seal. Trim any excess and, if desired, use leftover pastry to create decorative leaves along the rim.
4. Brush the top with egg wash and cut a few small slits in the pastry to allow steam to escape.
5. Bake the pie for about 45 minutes, or until the puff pastry is deep golden and crisp.
6. Let the pie rest for 5 minutes before slicing and serving.