Name: Chicken, Leek and Bacon Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 1 pre-cooked rotisserie chicken (roughly 900g whole) or 650g-700g cooked chicken; 200 grams streaky bacon (smoked or unsmoked); 2 medium leeks (approx. 380g), sliced lengthwise and chopped; 2 celery sticks (approx. 130g), chopped slightly smaller than leeks; 2 teaspoons chopped garlic; 4 tablespoons butter (60g); 1 cup double cream (or single cream); 1 egg yolk; 3 tablespoons plain flour; 1 cup chicken stock (made with one stock cube); 1 tablespoon Dijon mustard; ½ teaspoon dried thyme (or one sprig); ½ teaspoon dried rosemary (or one sprig); ½ teaspoon salt (or to taste); ½ teaspoon black pepper (or to taste); Ready-rolled puff pastry

Jump to Recipe

If you are looking for the perfect comforting dish that combines tender chicken, delicate leeks, and smoky bacon in one flaky crust, you have to try this Chicken, Leek and Bacon Pie. It’s a hearty, soul-warming pie where creamy, flavorful filling meets crispy, golden puff pastry, delivering a bite that feels like a warm hug on a plate. Each ingredient brings its own magic—the chicken’s richness, the gentle sweetness of leeks, and the irresistible savoriness of bacon—all baked into a pie you’ll want to make again and again.

Chicken, Leek and Bacon Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken, Leek and Bacon Pie lies in its simple but essential ingredients. Each one plays a crucial role in creating an amazing balance of flavors and textures that make this pie so unforgettable.

Rotisserie chicken: Using pre-cooked chicken is a timesaver and adds tender, juicy meat to the filling.
Butter: Adds richness and helps cook the vegetables to soft perfection.
Streaky bacon: Provides smoky, salty depth and a wonderful texture contrast.
Leeks: Bring a mild oniony sweetness that complements the bacon perfectly.
Celery sticks: Add a subtle crunch and fresh undertone to the filling.
Chopped garlic: Elevates the savory base with gentle pungency and warmth.
Plain flour: The thickening agent that turns the filling into a luscious, creamy consistency.
Chicken stock: Enriches the sauce with meaty umami flavor.
Dijon mustard: Adds a slight tang and depth to balance the cream.
Dried thyme and rosemary: Classic herbs that add aromatic layers to the dish.
Salt and black pepper: Crucial seasonings to enhance all the flavors.
Double cream: Gives indulgent creaminess that makes the pie filling luxuriously smooth.
Ready-rolled puff pastry: The flaky golden crust that encases the filling beautifully.
Egg yolk: Used for brushing to get that gorgeous shiny, golden-brown finish.

How to Make Chicken, Leek and Bacon Pie

Step 1: Prepare the Chicken and Vegetables

Start by pulling the meat from your rotisserie chicken into bite-sized pieces, keeping some of the skin for extra flavor—those crispy bits are little pockets of joy in the pie. Chop the streaky bacon, slice the leeks into sizeable chunks, and dice the celery a bit smaller for a lovely blend of textures. The freshness and preparation here set the stage for a filling that’s rich yet balanced.

Step 2: Cook the Bacon and Vegetables

Melt a tablespoon of butter in a hot pan and fry the bacon just until it starts to release its glorious fat—this is where your filling begins to build flavor. Add the leeks, celery, and garlic, cooking gently until they soften but don’t brown, ensuring the filling remains silky and sweet rather than bitter. This delicate balance is key to a show-stopping Chicken, Leek and Bacon Pie.

Step 3: Make the Roux and Thicken the Filling

Next, add the remaining butter to the pan, then sprinkle the flour evenly over the mixture, stirring constantly to avoid lumps. This process is your roux forming, which will thicken the filling wonderfully. Gradually pour in the chicken stock while stirring, watching as the sauce transforms from thin to smooth and creamy.

Step 4: Season and Combine Ingredients

Stir in the Dijon mustard, thyme, rosemary, salt, pepper, and cream, then fold in your chopped chicken until everything is thoroughly combined. Let the mixture simmer gently to thicken further—this step guarantees that the filling is perfectly luscious before it goes under the pastry lid.

Step 5: Assemble the Pie

Preheat your oven to 200°C (or 180°C fan). Spoon the slightly cooled filling into your pie dish, leveling it out evenly. Roll out the puff pastry, cut a lid to fit just bigger than your dish, then carefully place it over the filling. Pinch and crimp the edges using a fork for that classic pie look, and cut four venting slits in the center. Don’t forget to brush the pastry lightly with egg yolk for that irresistible sheen and color.

Step 6: Bake to Golden Perfection

Pop the pie into your preheated oven and bake it for 25 to 30 minutes until the crust is puffed, golden, and crispy. Keep an eye on it near the end to avoid over-browning; a simple foil shield on top can keep it in perfect shape. When it comes out, your Chicken, Leek and Bacon Pie will smell incredible and look stunning, ready to wow everyone at the table.

How to Serve Chicken, Leek and Bacon Pie

Garnishes

A sprinkle of freshly chopped parsley or thyme leaves on top can add a lovely fresh aroma and a pop of green that makes the pie look as good as it tastes. For a bit of extra flair, a light dusting of freshly cracked black pepper just before serving enhances the earthy notes beautifully.

Side Dishes

This pie pairs wonderfully with simple sides like buttered green beans, steamed broccoli, or a crisp mixed salad to balance the richness of the filling. For a heartier meal, creamy mashed potatoes or roasted root vegetables are perfect companions that soak up every bit of nourishing sauce.

Creative Ways to Present

Why not get playful with presentation? Individual-sized pies using ramekins create a charming personal experience. Or serve a slice atop a bed of lightly wilted spinach for a refined touch. You could even let guests add their favorite side garnish for a fun and interactive dinner.

Make Ahead and Storage

Storing Leftovers

Your Chicken, Leek and Bacon Pie keeps beautifully in the fridge for up to three days. Cover it well with foil or plastic wrap to keep the crust from becoming soggy and maintain all that wonderful moisture inside the filling.

Freezing

You can freeze the raw filled pie before baking or freeze leftovers after cooking. Wrap it tightly in cling film and foil to prevent freezer burn, and it will keep its delicious flavors for up to two months. Just thaw overnight in the fridge before baking or reheating.

Reheating

Reheat slices gently in the oven at 160°C (320°F) for about 15-20 minutes to restore that crisp pastry and warm filling evenly. Avoid microwaving if you want to keep the crust flaky and fresh rather than soggy.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, but make sure to cook the chicken thoroughly before adding it to the filling. Shredded cooked chicken is essential to achieve the right texture and to keep the pie cooking time manageable.

What can I substitute for puff pastry?

If you don’t have puff pastry, shortcrust pastry works well too, though it will be less flaky and more crumbly. It will give your Chicken, Leek and Bacon Pie a heartier, more rustic feel.

Can I make this pie dairy-free?

Absolutely! Use a plant-based butter substitute and coconut cream or any other non-dairy cream alternative to keep the filling creamy without dairy.

How do I prevent the pie crust from getting soggy?

Allow the filling to cool before assembling the pie, and use egg yolk to seal the edges well. Baking the pie on a higher rack or using a preheated baking tray can help the bottom pastry crisp up nicely.

Can I add other vegetables to the filling?

Definitely! Mushrooms, peas, or carrots all make wonderful additions. Just adjust cooking times to ensure everything softens properly before assembly.

Final Thoughts

This Chicken, Leek and Bacon Pie is more than just a meal; it’s a celebration of comforting flavors and inviting textures that never fail to delight. Whether you’re making it for a cozy family dinner or impressing friends, it’s a guaranteed winner that will have everyone asking for seconds. So why not give this pie a try and bring a touch of homemade warmth to your table?

Chicken, Leek and Bacon Pie Recipe

★★★★★

4.9 from 11 reviews

Author: Naomi
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

A comforting and flavorful Chicken, Leek, and Bacon Pie made with tender rotisserie chicken, smoky bacon, and aromatic vegetables in a creamy thyme-infused sauce, all encased in crispy golden puff pastry. Perfect for a satisfying family meal or cozy dinner.

Instructions

Prepping: Remove the skin and meat from the rotisserie chicken, keeping some crispy skin for extra flavor. Chop the chicken into bite-sized pieces. Chop the streaky bacon into small, bite-sized pieces. Slice the leeks lengthwise and chop into 2 cm chunks. Chop the celery slightly smaller than the leeks.
Make the filling: Heat 1 tablespoon butter in a hot pan. Add bacon and fry for 1 minute to release fat. Add leeks, celery, and garlic, cooking over medium heat for 6-8 minutes until softened but not browned.
Add butter and roux: Add remaining 3 tablespoons butter and let melt. Sprinkle flour evenly over the mixture and stir continuously for 1 minute until thickened.
Add liquid and seasonings: Pour in chicken stock while stirring, cooking 1-2 minutes to thicken. Stir in Dijon mustard, thyme, rosemary, salt, pepper, and cream. Heat through for 1 minute.
Combine chicken and finish filling: Stir in chopped chicken, mixing well. Cook over low heat for 4-5 minutes until filling thickens to desired consistency. Adjust by adding more cream or stock if runnier filling is preferred. Remove from heat and cool filling for about 30 minutes, stirring occasionally.
Prepare pastry lid: Preheat oven to 200°C/180°C fan/390°F. Unroll puff pastry. Using your pie dish upside down, cut pastry slightly larger than the dish. Spoon filling into the dish and level the surface. Lay pastry over filling and pinch edges to seal. Crimp edges with fork.
Vent and decorate: Make 4 small cuts in the center in a cross shape for steam to escape. Optionally decorate with leftover pastry shapes. Brush pastry lightly with egg yolk, avoiding pooling.
Bake: Bake for 25-30 minutes until pastry is golden, crispy, and puffed. From 20 minutes, watch closely to prevent over-browning. Cover loosely with foil if browning too fast. Remove when done and serve warm.

Notes

Using pre-cooked rotisserie chicken saves time and adds flavor.
Keep some chicken skin for extra richness in the filling.
Cooking the vegetables gently prevents browning and preserves flavor.
The roux (flour and butter) is essential for thickening the filling.
Cooling the filling slightly before assembling helps prevent soggy pastry.
Make steam vents in the pastry to avoid bubbling or bursting during baking.
Leftover pastry can be used to add decorative touches on the pie top.
If the pastry browns too quickly, tent with foil to protect while baking through.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course, Pie
Method: Baking, Sautéing
Cuisine: British