There’s something incredibly comforting about a classic pie, especially when it’s filled with rich flavors like tender chicken, smoky bacon, and sweet, mellow leeks. Our Chicken Bacon and Leek Pie recipe brings together these ingredients in a creamy, savory filling wrapped in flaky pastry—a perfect dish for cozy dinners or family gatherings.
This recipe blends traditional British pie-making with a modern twist, making it both hearty and elegant. Whether you’re an experienced cook or just looking for a satisfying meal, this pie is straightforward to prepare and sure to impress. Let’s dive into creating a dish that’s as delicious as it is comforting.
Ingredients
To create our Chicken Bacon and Leek Pie, we carefully select fresh, quality ingredients that build the foundation of its rich and comforting flavors. Below we break down everything needed for the filling, pastry, and sauce.
For the Filling
Our filling combines tender chicken, smoky bacon, and mild leeks to deliver a harmonious taste and texture. Each ingredient is measured precisely to ensure balance and depth.
- 2 cups cooked chicken breast, diced
- 6 slices thick-cut bacon, chopped
- 3 medium leeks, cleaned and sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup button mushrooms, sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon fresh thyme leaves
For the Pastry
The crust provides a flaky, buttery shell that holds the creamy filling perfectly. We recommend using a classic shortcrust pastry for easy handling and irresistible texture.
| Ingredient | Quantity | Note |
|---|---|---|
| All-purpose flour | 2 ½ cups (320g) | Sifted |
| Unsalted butter | 12 tablespoons (170g) | Cold and cubed |
| Cold water | 5-6 tablespoons | Adjust as needed |
| Salt | ½ teaspoon | |
| Egg | 1 large | For egg wash (optional) |
For the Sauce
To bring the filling to life, the sauce combines creaminess with subtle herb notes. This binds the ingredients and creates the pie’s signature luscious texture.
- 1 ½ cups heavy cream
- ½ cup chicken stock
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- Salt and white pepper to taste
Equipment Needed
To prepare our Chicken Bacon and Leek Pie perfectly, having the right equipment is essential. Below we list all the necessary tools that will help us achieve the ideal creamy filling and flaky pastry texture.
- Large skillet or frying pan
For sautéing the chicken, bacon, leeks, onions, garlic, and mushrooms. A heavy-bottomed pan ensures even cooking and prevents burning.
- Mixing bowls
Use medium and large bowls for combining the filling ingredients and for preparing the shortcrust pastry.
- Sharp knife and cutting board
Essential for chopping the chicken, bacon, leeks, and herbs precisely to achieve uniform cooking and texture.
- Measuring cups and spoons
Accurate measurement is key for balancing flavors, especially for the cream, chicken stock, and Dijon mustard in the sauce.
- Rolling pin
Needed to roll out the shortcrust pastry dough evenly to create the perfect pie crust thickness.
- 9-inch pie dish
The ideal size to hold the filling and pastry, allowing room for the pie’s typical golden top crust.
- Pastry brush
To apply an egg wash over the pastry, helping it to turn crispy and golden during baking.
- Oven mitts
For safely handling hot pans and the baked pie when removing it from the oven.
- Wooden spoon or spatula
Used to stir the filling gently without breaking up the chicken or bacon chunks.
| Equipment | Purpose |
|---|---|
| Large skillet | Sautéing filling ingredients |
| Mixing bowls | Combining filling and dough |
| Sharp knife & cutting board | Chopping ingredients |
| Measuring cups & spoons | Precise measurement of ingredients |
| Rolling pin | Rolling out shortcrust pastry |
| 9-inch pie dish | Baking the pie |
| Pastry brush | Applying egg wash |
| Oven mitts | Handling hot bakeware |
| Wooden spoon/spatula | Stirring filling |
Having this equipment at hand will allow us to efficiently assemble our Chicken Bacon and Leek Pie with ease and accuracy, ensuring every step from sautéing to baking goes smoothly.
Preparation
To create our delicious Chicken Bacon and Leek Pie, preparation is key. Let’s break down each step carefully to ensure every element contributes perfectly to the final rich and creamy dish.
Preparing the Chicken and Bacon
Start by choosing fresh, high-quality chicken breasts. We recommend skinless, boneless for ease of cutting and even cooking. Cut the chicken into bite-sized pieces, roughly 1-inch cubes, to ensure tenderness and quick cooking.
Next, take smoky bacon slices, ideally thick-cut for meatiness. Chop them into 1/2-inch strips. These will render fat and add a smoky depth to our filling.
Steps:
- Heat a large skillet over medium heat.
- Add the chopped bacon and cook until crispy but not burnt, about 5-6 minutes.
- Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
- Add the chicken pieces to the skillet. Season with salt and pepper.
- Cook chicken in bacon fat until golden and cooked through, about 6-8 minutes.
- Remove chicken and set aside with bacon; keep the pan hot for the next steps.
Cleaning and Slicing the Leeks
Leeks can trap dirt and grit between their layers, so thorough cleaning is essential to avoid a gritty pie.
Cleaning and slicing steps:
- Trim off the dark green tops and root ends.
- Slice the leeks lengthwise in half.
- Rinse each half thoroughly under cold running water, fanning out the layers to remove all dirt.
- Pat dry with kitchen towels.
Once cleaned, slice the leeks into thin half-moons about 1/4-inch thick. This ensures they soften evenly and release a mild sweet flavor into our sauce.
Making the Pastry Dough (if homemade)
For the classic shortcrust pastry that houses our filling, making the dough from scratch adds a buttery, flaky texture unmatched by store-bought versions.
Ingredients and ratios for pastry dough:
| Ingredient | Quantity | Note |
|---|---|---|
| All-purpose flour | 2 ½ cups (312g) | Sifted for lightness |
| Unsalted butter | 1 cup (226g) | Cold and cubed |
| Salt | ½ tsp | Enhances flavor |
| Cold water | 4-6 tbsp | Add gradually to bind dough |
Steps to prepare the dough:
- In a large bowl, mix the flour and salt.
- Using your fingers or a pastry blender, rub the cold butter into the flour until the mixture resembles coarse breadcrumbs.
- Slowly add cold water, one tablespoon at a time, mixing gently until the dough just comes together.
- Form the dough into a ball; avoid overworking to keep it tender.
- Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes before rolling out.
“Remember, cold ingredients and minimal handling are key to flaky pastry!”
By carefully prepping each component—from the tender chicken and crispy bacon to the cleaned leeks and buttery pastry—we set the foundation for our flavorful Chicken Bacon and Leek Pie.
Cooking Instructions
Follow these detailed steps to create the perfect Chicken Bacon and Leek Pie with a rich filling and golden flaky crust.
Making the Filling
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 6 ounces of thick-cut smoky bacon, chopped into bite-sized pieces. Cook until crispy, about 5-7 minutes.
- Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add 2 finely chopped onions and sauté for 3-4 minutes until soft and translucent.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 3 cups of sliced leeks (white and light green parts only), cook for 5 minutes until softened.
- Incorporate 1 cup of sliced mushrooms and cook until tender, about 4 minutes.
- Add 1.5 pounds of diced chicken breast, season with salt and black pepper, and cook until chicken is no longer pink, approximately 6-8 minutes.
Tip: Keep the heat medium to avoid over-browning while ensuring all ingredients cook evenly.
Preparing the Sauce
- Sprinkle 3 tablespoons of all-purpose flour evenly over the filling mixture.
- Stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually pour in 1 cup of chicken stock while stirring to avoid lumps.
- Add 1 cup heavy cream and 1 tablespoon Dijon mustard. Mix thoroughly.
- Season with 1 teaspoon fresh thyme leaves, salt, and pepper to taste.
- Simmer gently for 5 minutes until the sauce thickens and coats the filling ingredients beautifully.
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 3 tablespoons | Thicken the sauce |
| Chicken stock | 1 cup | Base liquid for cream sauce |
| Heavy cream | 1 cup | Adds richness and creaminess |
| Dijon mustard | 1 tablespoon | Adds tangy depth |
| Fresh thyme leaves | 1 teaspoon | Aromatic herb for flavor |
Assembling the Pie
- Preheat the oven to 400°F (200°C).
- Roll out the prepared shortcrust pastry on a floured surface to fit a 9-inch pie dish.
- Transfer the pastry into the pie dish, pressing it into the sides without stretching.
- Pour the filling—rich chicken, bacon, and leek mixture with creamy sauce—into the pastry shell evenly.
- Roll out the second pastry sheet to cover the filling.
- Seal the edges by pressing them together with your fingers or a fork, trimming any excess pastry.
- Cut 3-4 small slits on top for steam to escape.
- Brush the surface with an egg wash (1 beaten egg with 1 tablespoon water) for a golden crust.
- Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and crisp.
Remember: Let the pie rest for 10 minutes before serving to allow the filling to set perfectly.
Baking Directions
- Preheat the oven to 375°F (190°C). Ensuring the oven is fully heated before baking results in a perfectly cooked Chicken Bacon and Leek Pie with a flaky golden crust.
- Prepare the pie dish by lightly greasing it with butter or non-stick spray. This prevents the pastry from sticking and helps achieve an even bake.
- Roll out the shortcrust pastry on a floured surface to about 1/8 inch thickness. Carefully transfer the pastry to the pie dish, gently pressing it into the corners and trimming any excess.
- Fill the pastry shell with the prepared chicken, bacon, and leek filling, making sure to spread it evenly for uniform cooking.
- Roll out the remaining pastry to form the pie lid. Place it over the filling and seal the edges firmly by crimping or pressing with a fork to lock in moisture.
- Cut a small slit or create a few vents on the pastry lid to allow steam to escape during baking, which prevents sogginess and keeps the crust crisp.
- Brush the top generously with beaten egg or milk using a pastry brush. This step will give the pie a rich golden color and an appetizing shine once baked.
- Place the pie on the middle rack of the oven and bake for 35-40 minutes, or until the pastry is golden brown and crisp. Check occasionally to avoid over-browning.
- After baking, remove the pie from the oven and let it rest for 10-15 minutes. Resting allows the filling to set, making it easier to slice and enhancing the flavor development.
| Temperature | Time | Notes |
|---|---|---|
| 375°F (190°C) | 35-40 minutes | Bake until crust is golden brown |
“The golden flaky crust with the creamy savory filling makes this Chicken Bacon and Leek Pie a truly comforting meal.”
By following these baking directions closely, we ensure the perfect balance of a crisp buttery crust with a luscious, creamy filling rich in smoky bacon, tender chicken, and sweet leeks.
Serving Suggestions
To enhance our Chicken Bacon and Leek Pie experience, pairing it with complementary sides will elevate the meal’s richness and balance its creamy texture. Here are some carefully selected serving suggestions that highlight the pie’s hearty flavors:
- Fresh Green Vegetables: Steamed or sautéed green beans, asparagus, or tender broccoli add a vibrant crunch and freshness.
- Light Leafy Salads: A crisp side salad with mixed greens, cherry tomatoes, and a tangy vinaigrette cuts through the richness of the pie.
- Rustic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic or chives provide an extra layer of comfort alongside the pie.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with olive oil and herbs complement the savory filling perfectly.
| Side Dish | Flavor Profile | Notes |
|---|---|---|
| Steamed Green Beans | Fresh, crisp | Lightly salted for balance |
| Leafy Mixed Salad | Tangy, refreshing | Use lemon or mustard vinaigrette |
| Garlic Mashed Potatoes | Creamy, savory | Optional chives for garnish |
| Roasted Root Vegetables | Sweet, earthy | Roasted until caramelized |
We recommend serving the pie warm, allowing the creamy filling to shine against a flaky golden crust. To complete the meal with a seasonal touch, a glass of chilled white wine such as Sauvignon Blanc or a light-bodied Chardonnay works beautifully, balancing the pie’s rich flavor with acidity and freshness.
For a non-alcoholic option, try a sparkling apple cider or a crisp iced tea with a slice of lemon—it adds a refreshing contrast and complements the smoky bacon notes.
Storage and Make-Ahead Tips
Storing and prepping the Chicken Bacon and Leek Pie in advance saves valuable time while maintaining its rich flavors and flaky texture. Here are our expert tips for keeping your pie fresh and ready to enjoy.
Refrigeration
- Allow the pie to cool completely at room temperature after baking.
- Wrap it tightly with plastic wrap or foil, or store in an airtight container.
- Keep the pie refrigerated and consume within 3 to 4 days for optimal freshness.
- When reheating, cover loosely with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through, preserving the flaky crust.
Freezing
Our Chicken Bacon and Leek Pie freezes exceptionally well, making it perfect for batch cooking.
| Step | Action | Notes |
|---|---|---|
| Cool | Cool pie completely before freezing | Prevents soggy texture |
| Wrap | Wrap tightly in plastic wrap + foil | Double wrapping prevents freezer burn |
| Label | Mark with date and contents | Use within 2 months for best quality |
| Freeze | Place in freezer | Store flat to maintain shape |
| Thaw | Move to refrigerator for 24 hours | Avoid quick thaw in microwave |
| Reheat | Bake in oven at 350°F (175°C) 25-30 min | Keep covered with foil first half, then uncover to crisp crust |
Make-Ahead Assembly
We recommend preparing the pie filling and pastry ahead to streamline cooking on the day of serving.
- Prepare and cool the filling completely.
- Assemble the pie in the dish but do not bake immediately.
- Cover tightly and refrigerate for up to 24 hours.
- When ready, brush with egg wash and bake according to recipe instructions, adding a few extra minutes as needed.
Quick Reheat On-The-Go
For a quick reheat, slice portions can be microwaved for 2-3 minutes on medium power but expect the crust to soften. Oven reheating remains best for retaining that perfect golden crust.
“Storing the pie correctly protects the delicate balance of creamy filling and flaky pastry so we can enjoy every bite as if freshly made.“
By following these storage and make-ahead tips, our Chicken Bacon and Leek Pie will always be a convenient and delicious choice for any meal occasion.
Conclusion
This Chicken Bacon and Leek Pie is a fantastic way to bring comfort and elegance to your dinner table. Its rich, creamy filling paired with a flaky pastry crust makes every bite satisfying and flavorful.
Whether you’re cooking for family or friends, this recipe adapts well to any occasion and skill level. With the right ingredients and a bit of care, you’ll create a dish that’s both hearty and refined.
Give it a try and enjoy the delicious rewards of homemade pie that’s sure to become a favorite in your kitchen.
Frequently Asked Questions
What ingredients are needed for Chicken Bacon and Leek Pie?
You need fresh chicken breasts, thick-cut smoky bacon, leeks, onions, garlic, mushrooms, fresh thyme, heavy cream, chicken stock, Dijon mustard, and classic shortcrust pastry.
Can this pie recipe be made by beginner cooks?
Yes, the recipe is designed to be accessible for both experienced and novice cooks, with clear preparation and cooking steps.
What type of pastry is best for this pie?
A classic shortcrust pastry is recommended for its flaky, buttery texture that complements the creamy filling.
How do I prepare the leeks for the pie?
Clean the leeks thoroughly to remove dirt and slice them thinly to bring out their mild sweetness in the filling.
What is the ideal oven temperature and baking time?
Preheat the oven to 375°F (190°C) and bake the pie for 35-40 minutes until the crust is golden brown.
How do I ensure the pie crust is golden and crispy?
Brush the top with an egg wash or milk before baking; this creates a beautiful, golden, crispy finish.
Can I make the pie ahead of time?
Yes, you can prepare the filling and pastry in advance. Store the assembled pie refrigerated for 3-4 days or freeze it for longer storage.
What are some good side dishes to serve with this pie?
Serve with steamed green vegetables, light salads, rustic garlic mashed potatoes, or roasted root vegetables to balance the richness.
How should I reheat leftovers for best results?
Reheat in the oven to maintain a crispy crust; microwaving is faster but may soften the pastry.
Is this pie suitable for family gatherings?
Absolutely, its hearty and elegant nature makes it perfect for cozy dinners and family occasions.