Creamy Chicken, Bacon and Leek Pie

Who needs the fuss of a traditional pie when you've got this Chicken, Bacon and Leek Pie? With crispy, golden filo pastry on top (no soggy bottoms here, only crispy top!) and a creamy, flavour-packed filling, it's the ultimate combo of indulgence and ease. Light, flaky, and downright irresistible-this pie's got your name on it!

Jump to:

• A Lighter Version of A True Classic
• Ingredients and Substitutes
• Step-By-Step Method
• Tips For Best Results
• What To Serve Chicken, Leek and Bacon Pie With?
• Storage and Leftovers
• More Pie Recipes
• Chicken, Bacon and Leek Pie

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

A Lighter Version of A True Classic

Traditional chicken and leek pie recipes often call for shortcrust pastry or all-butter puff pastry and a rich béchamel sauce. But who says comfort food can't be a bit lighter and easier?

• We skip the soggy bottom worries by using crispy, golden, shop-bought filo pastry sheets scrunched up on top.
• The creamy sauce comes together effortlessly with crème fraîche, giving you all the indulgence without the heaviness.
• It's quicker, less fuss, and every bit as satisfying as the classic.

This pie is proof you don't need to sacrifice flavour for simplicity!

Ingredients and Substitutes

• chicken breasts: we use uncooked chicken breasts and poach them before shredding. But you can used any cooked leftover chicken instead. 
• bacon lardons: or cubed pancetta. You may also cut streaky bacon into thin strips using a sharp knife. 
• olive oil: or sunflower or vegetable oil. 
• leeks: trimmed and sliced. 
• sprigs of fresh thyme: or 1 teaspoon of dried thyme. Tarragon works very well here too. 
• Dijon mustard: may be replaced with double the amount of wholegrain mustard. 
• chicken stock: if you have some, replace 100ml of stock with dry white wine. Add the wine first, and let it reduce by half before adding the stock. 
• creme fraiche: may be replaced with double cream (a.k.a. heavy cream). 
• filo pastry. 

You can find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

Step-By-Step Method

As discussed, you can use pre-cooked chicken breasts, boneless skinless chicken thighs, or any leftover chicken from your Sunday roast dinner.

But in this recipe, we will talk you through the process of poaching chicken breasts for the pie filling too. Let's jump into the method. 

Step 1: Poach The Chicken

1. Pour enough cold water to submerge chicken breasts in a large pot.

2. Add a bouquet garni or two bay leaves (optional) and a few peppercorns to the water and bring it to a rolling boil.

3. Once boiling, carefully lower your chicken breasts into the water. Wait for the water to boil again, then reduce the heat to the lowest setting and cover it with a lid. Simmer for 4-5 minutes on low heat.

4. Turn the heat off, keep the lid on, and leave the chicken breasts to finish cooking in hot water for 15 minutes.

5. After 15 minutes, check if the chicken breasts are cooked by measuring the internal temperature of the chicken (it should be no less than 74°C (165°F). Alternatively, cut into the thickest part of the chicken breast and if the juices run clear into the poaching liquid (as opposed to pink or cloudy), your chicken is cooked.

6. Immediately place poached chicken breasts into a bowl of cold water for 10 minutes to lock in the moisture.

Step 2: Make The Filling

1. Shred the cooked cooled-down chicken using two forks.

2. In a large frying pan, cook the bacon lardons (or cubes of pancetta) until crispy and browned. Scoop it on a plate and set aside.

3. Add 1 tablespoon of olive oil to the bacon pan. Add the sliced leeks, and thyme leaves (discard the stalks) and saute over low-medium heat for 10-15 minutes, or until the leeks start to soften.

4. Stir in the Dijon mustard and add the stock to the leek mixture. Reduce the stock by about ½ by allowing it to bubble on medium-high heat for a few minutes. 

5. Add the crème fraîche, stir and wait for the sauce to bubble and thicken slightly.

6. Take the leeks off the heat, and stir in the shredded chicken and bacon. Taste and add a pinch of salt and black pepper if needed. 

Step 3: Assemble & Bake

1. Preheat the oven to 200°C Fan.

2. Spoon the chicken mixture into an ovenproof dish. Scrunch the filo pastry sheets and arrange them on top of the pie.

3. Brush the pastry with the remaining olive oil and place the pie in the oven for 18-20 mins. The pastry on top of the filling will turn crispy and golden brown. 

Tips For Best Results

Want your Chicken, Bacon and Leek Pie to be the best it can be? Follow these handy tips for foolproof results every time:

• Catch the drips: Place a foil-lined baking tray under your pie dish to catch any sauce that might bubble over during baking.
• Maximise flavour: Use high-quality chicken stock cubes or stock pots for a richer, more satisfying sauce.
• Don't let it cool down: Assemble the pie while the chicken filling is still warm-this ensures the filo pastry starts crisping right away in the oven.
• Crisp up your filo: Brush the filo sheets with olive oil to get that perfectly golden, crackly crust.
• Mind the layering: Overlapping the filo too much can lead to uneven cooking. Keep it scrunched but evenly distributed for the best crunch.

What To Serve Chicken, Leek and Bacon Pie With?

This Chicken, Bacon and Leek Pie pairs beautifully with a variety of side dishes. Here are some delicious ideas to round out your meal:

• Green sides: Keep it fresh with Tenderstem Broccoli with Garlic and Lemon, a crisp green bean salad, or a light pea shoot salad with edamame beans.
• Starchy options: Go hearty with mashed potatoes or crispy roast potatoes-they're perfect for soaking up that creamy sauce.

Storage and Leftovers

Filo pastry can be a bit tricky to reheat-it over-crisps the second time around in the oven and gets soggy in the microwave. If you've made too much chicken filling, the best approach is to store it separately in an airtight container. When you're ready to enjoy it again, simply top it with fresh filo pastry and bake as usual.

Store the cooked filling in the fridge once it has cooled to room temperature. If it seems a bit dry after storage, stir in a splash of cream or milk before reheating to bring back its creamy texture. This way, your pie will taste just as delicious as the first time!

More Pie Recipes

If you're craving more comforting bakes, these delicious pie recipes are sure to satisfy every craving-from hearty classics to creative twists!