Indulge in the ultimate comfort food with this delicious chicken, bacon, and leek pie. Made with flaky shortcrust pastry, this hearty dish is perfect for a cosy night in.
We eat tons of pies, both at home and when we go out. We’re a family of pie lovers.
My son prefers beef pies, but this Easy Chicken leek and bacon pie is still a hit. It’s filled with flavour, super warming, and just absolutely delicious, served simply with some vegetables and gravy. Proper comfort food!
Why I Love Chicken Leek and Bacon Pie
I love this pie recipe because:
- It’s an Old-fashioned Chicken bacon and leek pie without any frills.
- I think it’s the best Chicken bacon and leek pie. I use this sauce recipe for lots of my pies because it’s so easy and tasty.
- This is not a healthy Chicken bacon and leek pie. But it is hearty and comforting, perfect for a cold night or after a long day.
- It’s quick, easy and budget-friendly.
Ingredients For Chicken Bacon & Leek Pie
When I make this pie I use:
Butter – use olive oil if you prefer.
Chicken breasts – Chicken thighs would be fine too, as long as they are skinless and boneless.
Bacon – I use back bacon. I have an aversion to the fatty bits. But you can use streaky bacon if you want to.
Leeks
Double cream
Chicken Stock
Wholegrain mustard
Tarragon
Freshly Ground Black pepper – The bacon means this dish is fairly salty, so I don’t add any extra.
Readymade shortcrust pastry
Egg — This is just to egg-wash the pastry. Some readymade pastry is already egg-washed, so check the package.
Plain flour – Just enough to dust your work surface.
You’ll Also Need
- A large, flameproof, non-stick pan or dish. I use my Dutch oven, but a large frying pan will do.
- Spatula or spoon.
- Sharp knife and chopping board.
- A pie dish or tin. I always use an old cake tin, but it does get damaged when cutting, so a ceramic or cast iron pie dish is better.
- Rolling pin.
- Whisk and pastry brush.
How to Make Chicken Bacon Leek – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Melt the butter in a large, non-stick, flameproof dish or pan over medium heat on the hob.
Step Two
Add the diced Chicken and fry for around 5 minutes, stirring often until browned.
Step Three
Add the bacon and leeks and fry for 5 minutes stirring often until the bacon is browned and the rounds of leeks have mostly separated.
Step Four
Pour in the cream and stock. Stir.
Step Five
Add the mustard, tarragon and a good pinch of black pepper.
Step Six
Bring to a boil and reduce the heat to a steady simmer.
Step Seven
Simmer for 30 minutes, stirring occasionally.
Step Eight
Remove from the heat.
Step Nine
Preheat the oven to 180 degrees C (fan-assisted).
Step Ten
Lightly dust a work surface and grease a pin tin or dish.
Step Eleven
Roll the pastry out into two rounds, one to fill the bottom and sides of the tin, with some hanging over, and one to cover.
Step Twelve
Place the larger round into the tin, and press into the sides, so that it lines comfortably with some hanging over the sides.
Step Thirteen
Add the chicken mixture.
Step Fourteen
Cover with the other piece of pastry and pinch the edges to seal.
Step Fifteen
Trim away any excess carefully.
Step Sixteen
Brush with whisked egg.
Step Seventeen
Pierce the top with 2 holes. I just stab with a sharp knife to create two slits.
Step Eighteen
Bake in the centre of the oven for 30 minutes until the top is golden. You’ll probably find that some of the sauce bubbles out of the holes.
Step Nineteen
Remove from the oven and leave to stand for 5 minutes before serving.
Serving Suggestions – What do You Serve with Chicken, Leek and Bacon Pie
It’s a pretty filling pie, so I don’t add any extra potatoes. You can though, mash, roast, wedges, or chips are great.
I tend to serve with mushy peas because the kids love them. But, other vegetables like garden peas, carrots and broccoli are great.
You could also add some gravy, which would be especially nice with a potato-based side.
I like a bit of tomato ketchup, but I think that’s just me.
Variations
As with most of my recipes, there’s plenty that you can do differently.
Use Puff Pastry
Chicken bacon and leek pie with puff pastry is lovely, I’m sure. We just prefer shortcrust.
Use Homemade Pastry
I don’t have the time or inclination. But you do you.
Add Mushrooms
I’d add mushrooms to everything, but my weird kids don’t like them.
Use Bacon Lardons
Lardons make a nice and easy alternative.
Do You Need to Blind Bake Readymade Pastry?
This is perhaps a bit controversial, but I don’t.
In theory, you should blind bake for around 10-15 minutes, using baking beads, to make sure the base is partially cooked before adding the wet pie filling and preventing a soggy bottom.
But, I’ve never found my pie bottoms soggy anyway. It might be because my pie filling is quite thick, without tons of thin sauce. Or it might be because I let it cool slightly before adding it to the pastry, so the pastry has a chance to cook a little before the filling bubbles. I honestly don’t know.
If you prefer to blind bake, or you have made one of my pie recipes and the bottom was soggy, please do. I just write from my experience.
Leftovers
I never think pastry reheats particularly well, and some readymade pastry isn’t suitable for reheating, so please do check the packaging for reheating and storage instructions.
If you do choose to reheat, please use a food thermometer to make sure the chicken is over 75 degrees C, whether you reheat it in the oven, microwave or air fryer, don’t reheat more than once, and don’t keep it for longer than two days.
Storage
Store leftovers in an airtight container in the fridge for a day or two.
FAQ
This sauce is quite thick, as half of it is heavy cream.
If your filling is too runny, simmer for longer.
Cooking for longer, leaving the filling to cool a little before adding, using a thick sauce, or blind baking (or all of these things) will prevent a soggy bottom.
No, things like cottage pie have a mashed potato top. Some pies just have a pastry lid with no pastry at the bottom too.
Other Recipes
If you like this recipe for chicken bacon and leek pie, you might also want to try:
Chicken, Bacon and Leek Pie
Equipment
- Pie dish or tin (Mine is 9 inch round)
- Flameproof dish or large frying pan
Ingredients
- 15 g Butter (or margarine plus extra to grease the tin)
- 500 g Chicken breast (diced)
- 300 g Bacon (diced)
- 2 Leeks (sliced)
- 300 ml Double cream
- 300 ml Chicken Stock
- 1 Tablespoon Wholegrain mustard
- 2 teaspoons Tarragon
- Pinch Black pepper
- 320 g Readymade shortcrust pastry (at room temperature)
- 1 Egg (whisked)
- 1 tablespoon Plain flour (to dust the work surface)
Instructions
- Melt the butter in a large, non-stick, flameproof dish or pan over medium heat on the hob.
- Add the diced Chicken and fry for around 5 minutes, stirring often until browned.
- Add the bacon and leeks and fry for 5 minutes stirring often until the bacon is browned.
- Pour in the cream and stock. Stir.
- Add the mustard, tarragon and a good pinch of black pepper.
- Bring to a boil and reduce the heat to a steady simmer.
- Simmer for 30 minutes, stirring occasionally.
- Remove from the heat.
- Preheat the oven to 180 degrees C (fan-assisted).
- Lightly dust a work surface and grease a pin tin or dish.
- Roll the pastry out into two rounds, one to fill the bottom and sides of the tin, with some hanging over, and one to cover.
- Place the larger round into the tin, and press into the sides, so that it lines comfortably with some hanging over the sides.
- Add the filling.
- Cover with the other piece of pastry and pinch the edges to seal.
- Trim away any excess.
- Brush with whisked egg.
- Pierce the top with 2 holes.
- Bake in the centre of the oven for 30 minutes until the top is golden brown.
- Remove from the oven and leave to stand for 5 minutes before serving.
Notes
- Simmer for longer if your sauce is too runny.
- Blind bake your pastry first if you usually do.
- I use a 9-inch round cake tin.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
