Creamy Chicken, Leek and Bacon Pie

Nothing beats a homemade chicken pie to warm the soul on a cold winter night. This flavour-packed Chicken, Leek and Bacon Pie is as simple as it gets!

No need to be intimidated by pie-making - this recipe is beginner-friendly, so anyone can do it!

With the help of ready-rolled puff pastry and a pre-cooked rotisserie chicken, there’s really no fuss, just pure creamy comfort and a guaranteed family fan club.

Key ingredient notes and substitutions

The chicken

For this recipe, we use a pre-cooked rotisserie chicken. It’s much easier and quicker, plus it’s packed with more flavour than plain cooked chicken breasts.

Our secret: Keep most of the crispy skin on - it adds great flavour!

Rotisserie chickens can vary in size but for this recipe, we’re using a 900-gram whole rotisserie chicken.

After removing the bones, you’ll end up with roughly 650g-700g (1.4lb-1.5lb) of deboned chicken for your pie. Be sure not to use less than 650g for the best results.

If you'd prefer to cook your chicken from scratch, you can either roast a whole chicken and use the meat and skin for the pie, or for a leaner option, stir-fry (or slow-cook) cubed, boneless, skinless chicken breasts or thighs.

Just make sure you end up with about 650g-700g (1.4lb-1.5lb) of cooked, deboned chicken to use in the filling.

Streaky bacon

We’re using streaky bacon in this recipe because it has a higher fat content than regular bacon, which adds more flavour and richness to the pie filling.

That said, you can easily swap it for normal bacon or bacon lardons if that’s what you have on hand.

You can also choose between smoked or unsmoked bacon but keep in mind that smoked bacon will introduce a deeper, smokier flavour to the chicken pie.

Leeks

Leeks are onions’ calm, mild cousin - still flavorful but with a more subtle, sophisticated vibe, perfect for our pie.

When chopping the leeks, begin by slicing each leek in half lengthwise. Then, cut each half into chunks of roughly 2cm (0.8") wide.

Dijon mustard

We use dijon mustard in this recipe for its smooth texture and mild tang, which adds flavour without overpowering the pie.

As an alternative, wholegrain mustard could work well if you prefer a bit more texture and a stronger bite.

The herbs

Our top choices are thyme and rosemary to give the pie filling a savoury, aromatic and somewhat traditional flavour.

For convenience, we use dried herbs but you can use fresh sprigs if you like - just remember to remove them before adding the filling to the pie dish!

If you prefer, you can swap the rosemary for a couple of bay leaves.

Ready-rolled puff pastry

Told you we're taking the easy route! Remember, you only need enough pastry to make a "lid" for the pie, so you don’t need to line the entire inside of the dish.

Some popular brands are:

Jus-Rol - United Kingdom.

Pampas - Australia.

Today - South Africa.

Pepperidge Farm - USA.

Just make sure it's puff pastry and not shortcrust pastry.

Step-by-step instructions

1. Start by removing the skin and meat from the rotisserie chicken. Use your hands or a fork to pull the meat off the bones. Don't forget to keep some of the crispy skin for extra flavour - it's the best part!

2. Once the meat is off the bones, chop it into bite-sized pieces. Set aside while you prepare the other ingredients.

3. Chop the streaky bacon into small, bite-sized pieces - not too finely, as you want to maintain some texture.

4. Then, slice the leeks lengthwise and chop them into roughly 2 cm (0.8 inch) chunks.

5. Finally, chop the celery, slightly smaller than the leeks.

6. Heat 1 tablespoon of the butter in a hot pan. Once melted, add the chopped bacon and fry for about 1 minute, allowing it to release some of its fat.

7. Add the chopped leeks, celery and garlic to the pan with the bacon. Over medium heat, cook for 6-8 minutes, stirring regularly, until the vegetables have softened. Be careful not to let them brown. If they start to, reduce the heat.

8. Add the remaining 3 tablespoons of butter to the pan and let it melt completely. Stir it through the mixture to combine.

9. Sprinkle the flour evenly over the mixture (don’t dump it in one spot, or it will clump). Stir constantly and cook for 1 minute until the mixture thickens and sticks together a bit. This is the roux, which will help thicken the pie filling.

10. Pour in the cup of chicken stock and stir it through. Cook for 1-2 minutes, stirring continuously, until the mixture starts to thicken.

11. Stir in the mustard, thyme, rosemary, cream, salt and pepper. Mix everything together until well combined and heat through for 1 minute.

12. Stir in the chopped chicken and mix it through the sauce until everything is well combined.

13. Cook the mixture over low heat, stirring for 4-5 minutes, until it thickens to your liking. For a runnier filling, add more cream or stock. For a firmer filling, cook a little longer. The filling's consistency now is how it will be once the pie comes out of the oven.

14. Remove the chicken pie filling from the heat and let it cool slightly for around 30 minutes. Stir it occasionally to help speed up the cooling process.

15. Preheat the oven to 200°C/180°C fan/390°F.

16. Unroll the puff pastry sheet onto the countertop and flatten it out.

17. Place your dish upside down on the pastry and use a sharp knife to cut around it, leaving a small margin slightly larger than the dish. This extra margin will allow you to pinch the pastry over the rim of the dish.

18. Spoon the slightly cooled filling into the dish and level the top with the back of the spoon for an even surface.

19. Gently lay the pastry lid over the filling and pinch the edges over the rim of the dish to seal (you don't need to brush the dish with egg).

Use the tines of a fork to crimp the edges for a neat finish.

20. Then, make four small cuts in the centre of the pie in the shape of a cross to allow steam to escape while baking.

21. If you’d like, use any leftover pastry to add decorative touches, such as leaves, stars or even a fun word (we like "cluck" for a chicken pie!).

22. Lightly brush the pastry with an egg yolk to give it a golden finish. Be careful not to let the egg yolk pool in any crevices, as it can cause those areas to darken too much while baking.

23. Place the pie in the preheated oven and bake for 25-30 minutes or until the top is golden, crispy and puffed up.

Keep an eye on it from the 20-minute mark to prevent over-browning. If it starts to brown too much, cover the top lightly with a piece of foil and continue baking.

Storage and reheating

This pie is best enjoyed fresh from the oven for that perfectly crisp and flaky pastry.

If you have leftovers, store them in the fridge for up to 3 days, either covered with foil or in an airtight container.

To reheat, pop the pie into a preheated oven at 180°C (350°F) for 15-20 minutes until heated through.

Avoid the microwave, as it will make the pastry soggy.

Make ahead

To save time, you can make the filling in advance and store it in the fridge for up to 2 days.

When ready to bake, simply reheat the filling slightly, spoon it into your dish and add the pastry lid.

Alternatively, assemble the entire pie, complete with the pastry lid and freeze it for up to 2 months.

When baking from frozen, add an extra 10-15 minutes to the cooking time, ensuring the pie is fully heated through and the pastry is golden and crisp.

Serving suggestions

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Fried courgettes

Parmentier potatoes (fried mini potato cubes)

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Honey roasted carrots and parsnips