Uploaded January 2026 | Updated September 2026, 2 weeks ago
CHICKEN, LEEK & BACON PIE
4 chicken breasts (seasoned to your liking and roasted in the oven) shredded
8 rashes of streaky bacon
2 leeks finely sliced
2tbsp of plain flour
500ml of chicken stock
300ml of creme fraiche
Heaped tbsp of wholegrain mustard
Handful each of fresh parsley and tarragon
Puff pastry sheet
Egg
Olive oil
Butter
I always prefer roasted, shredded chicken In a pie. I just find the texture to be much more pleasant than chunks! I seasoned my chicken breasts with chicken seasoning, salt and paper and dried tarragon and a drizzle of olive oil and roasted in the oven at 180C until cooked (about 20 minutes). I left the chicken to rest in its juices before shredding and leaving to one side.
Meanwhile, in a large pan, fry off your bacon, which you want to cut into chunks. Once cooked, remove from the pan. Add in a big knob of butter and fry off your leeks until softened, before adding your flour. You want to cook this off for a few minutes and then you can add in your stock. This will start to create the basis of your sauce. Next, add in your mustard and creme fraiche and stir to combine, before adding in your bacon and chicken, along with your herbs. Taste and season if needed, but you likely won’t need any salt as the bacon, stock and seasoned chicken will be salty enough. I just added a good twist of pepper.
I put this back in the tray I roasted the chicken in to save on washing up and get all that extra flavour, and then I topped with a puff pastry lid and did an egg wash. I cooked on 180C for about 20 minutes, or until golden. We served with mash and veg and it hit the spot!
#chickenpie #chickenleekandbaconpie #familymeals #dishupdinner #chickenpotpie
CHICKEN, LEEK & BACON PIE
4 chicken breasts (seasoned to your liking and roasted in the oven) shredded
8 rashes of streaky bacon
2 leeks finely sliced
2tbsp of plain flour
500ml of chicken stock
300ml of creme fraiche
Heaped tbsp of wholegrain mustard
Handful each of fresh parsley and tarragon
Puff pastry sheet
Egg
Olive oil
Butter
I always prefer roasted, shredded chicken In a pie. I just find the texture to be much more pleasant than chunks! I seasoned my chicken breasts with chicken seasoning, salt and paper and dried tarragon and a drizzle of olive oil and roasted in the oven at 180C until cooked (about 20 minutes). I left the chicken to rest in its juices before shredding and leaving to one side.
Meanwhile, in a large pan, fry off your bacon, which you want to cut into chunks. Once cooked, remove from the pan. Add in a big knob of butter and fry off your leeks until softened, before adding your flour. You want to cook this off for a few minutes and then you can add in your stock. This will start to create the basis of your sauce. Next, add in your mustard and creme fraiche and stir to combine, before adding in your bacon and chicken, along with your herbs. Taste and season if needed, but you likely won’t need any salt as the bacon, stock and seasoned chicken will be salty enough. I just added a good twist of pepper.
I put this back in the tray I roasted the chicken in to save on washing up and get all that extra flavour, and then I topped with a puff pastry lid and did an egg wash. I cooked on 180C for about 20 minutes, or until golden. We served with mash and veg and it hit the spot!
#chickenpie #chickenleekandbaconpie #familymeals #dishupdinner #chickenpotpie
