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A portion of chicken, bacon and leek pie being lifted out of the white pie dish.

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!
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine Worldwide
Servings 4 portions
Calories 602 kcal

Equipment

  • Ovenproof dish

Ingredients
 
 

  • 500 g chicken breasts or 400g cooked chicken, shredded
  • 200 g bacon lardons or cubed pancetta
  • 2 tablespoon olive oil
  • 500 g leeks trimmed and sliced
  • 2-3 sprigs of fresh thyme
  • 1 teaspoon Dijon mustard
  • 300 ml chicken stock
  • 300 g creme fraiche
  • 120 g filo pastry

Instructions
 

  • ***If you are using raw chicken breasts, poach them first.
    - Pour enough cold water to submerge chicken breasts in a large pot.
    - Add a bouquet garni or bay leaf (optional) and a few peppercorns to the water and bring it to a rolling boil.
    - 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.
    - Turn the heat off, keep the lid on, and leave the chicken breasts to finish cooking in hot water for 15 minutes.
    - 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.
    - Immediately place poached chicken breasts into a bowl of cold water for 10 minutes to lock in the moisture.
  • Shred the cooked cooled down chicken using two forks.
  • In a large frying pan, cook the bacon lardons (or cubed pancetta) until crispy and browned. Scoop it on a plate and set aside.
  • Add 1 tablespoon of olive oil to the bacon pan. Add the leeks, and thyme leaves (discard the stalks) and saute over low-medium heat for 10-15 minutes, or until the leeks start to soften.
  • Stir in the Dijon mustard, add the stock and increase the heat to high. reduce the stock by about ½.
  • Add the creme fraiche, stir and wait for the sauce to bubble and thicken slightly.
  • Preheat the oven to 200°C.
  • Take the leeks off the heat, stir in the shredded chicken and bacon.
  • Spoon everything into an ovenproof dish. Scrunch the filo pastry sheets and arrange them over the top. Brush the pastry with the remaining olive oil and place the pie in the oven for 18-20 mins.

Nutrition

Calories: 602kcalCarbohydrates: 41gProtein: 38gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.05gCholesterol: 99mgSodium: 690mgPotassium: 843mgFiber: 3gSugar: 8gVitamin A: 2134IUVitamin C: 17mgCalcium: 88mgIron: 4mg
Keyword Chicken Filo Pie, Chicken Pie, Chicken Pie With Filo Pastry, Chicken, Bacon and Leek Pie
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