Name: Chicken, Bacon and Leek Pie Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 500 g chicken breasts (or 400 g cooked chicken, shredded); 200 g bacon lardons (or cubed pancetta); 500 g leeks (trimmed and sliced); 2-3 sprigs of fresh thyme; 1 tsp Dijon mustard; 300 ml chicken stock; 300 g creme fraiche; 2 tbsp olive oil (divided); 120 g filo pastry

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There is nothing quite as comforting and satisfying as digging into a warm, flaky Chicken, Bacon and Leek Pie on a cozy evening. This classic British pie combines tender shredded chicken, smoky crispy bacon, and sweet, softened leeks all wrapped in layers of golden filo pastry. The rich, creamy sauce with a touch of Dijon mustard and fresh thyme brings everything together, making this dish an irresistible family favorite that will quickly become your go-to recipe whenever you crave something hearty and delicious.

Chicken, Bacon and Leek Pie Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the first step toward creating a memorable Chicken, Bacon and Leek Pie. Each ingredient plays a role in adding depth, creaminess, and texture to this luscious pie.

500 g chicken breasts: Use raw for poaching or cooked shredded chicken for convenience and moist texture.
200 g bacon lardons: Adds irresistible smoky saltiness and crispy texture.
2 tbsp olive oil: For sautéing and brushing over filo, giving a lovely golden finish.
500 g leeks: Their gentle sweetness and tender bite perfectly complement the savory filling.
2-3 sprigs of fresh thyme: Brings aromatic earthiness and brightness to the pie.
1 tsp Dijon mustard: A subtle tang that elevates the creamy sauce and balances flavors.
300 ml chicken stock: Builds the flavorful base for the luscious sauce.
300 g crème fraîche: Creamy and rich, it thickens the sauce while adding a slight tartness.
120 g filo pastry: Provides the lightest, crunchiest crust that wraps it all up beautifully.

How to Make Chicken, Bacon and Leek Pie

Step 1: Poach the Chicken

Start by gently poaching your chicken breasts for juicy, tender meat perfect for shredding. Using cold water with a bouquet garni or bay leaf and some peppercorns infuses delicate flavors as it cooks. Once boiled and simmered, cooling the chicken quickly in ice water locks in moisture, ensuring every bite stays juicy instead of drying out during baking.

Step 2: Prepare the Filling Components

While your chicken cools, crisp your bacon lardons in a large pan until beautifully browned and crunchy—this adds a smoky punch and texture contrast you’ll love. Then, use some of the bacon fat with olive oil to sauté the leeks and thyme slowly, letting their natural sweetness emerge while soaking up those savory aromas. This step is key to building rich flavor before the sauces go in.

Step 3: Make the Creamy Sauce

Stir in the Dijon mustard to coat the softened leeks, then add chicken stock and crank up the heat to reduce it by half, concentrating the depth of flavor. Next, fold in the crème fraîche and let the sauce thicken just enough to hold its shape without losing that silky, luscious texture underpinning every bite in the final pie.

Step 4: Combine and Assemble

Now, off the heat, mix in your shredded chicken and crispy bacon lardons directly into the creamy leek sauce—this ensures every piece is perfectly coated and bursting with flavor. Transfer this heavenly filling into an ovenproof dish for the next stage.

Step 5: Top with Filo Pastry and Bake

Take your filo sheets and scrunch them gently to create a rustic, textured topping that crisps up delightfully, giving a unique twist on traditional pie crusts. Brush generously with the remaining olive oil for that irresistible golden color. Bake in a preheated oven at 200°C for 18-20 minutes until the pastry is crisp and bubbly, signaling that your Chicken, Bacon and Leek Pie is ready to wow your taste buds.

How to Serve Chicken, Bacon and Leek Pie

Garnishes

Sprinkle freshly chopped parsley or a few thyme leaves on top of your pie for a touch of vibrant green color and fresh herbal fragrance. A scattering of cracked black pepper or a light drizzle of extra virgin olive oil can also elevate the presentation and flavor.

Side Dishes

The richness of this Chicken, Bacon and Leek Pie pairs beautifully with crisp green vegetables like steamed broccoli, tender green beans, or a simple mixed salad with a tangy lemon dressing. Creamy mashed potatoes or buttery new potatoes also make excellent companions to soak up every last drop of that creamy sauce.

Creative Ways to Present

For a charming rustic twist, serve the pie in individual ramekins topped with crisp filo parcels. Alternatively, turn the filling into handheld mini pot pies by using puff pastry rounds wrapped around the filling and baked to golden perfection—perfect for a casual gathering or picnic.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your Chicken, Bacon and Leek Pie tightly with cling film or foil and store it in the refrigerator. It will keep well for up to 3 days while maintaining its delightful creaminess and crispy filo top with proper reheating.

Freezing

This pie freezes best if you prepare and freeze the filling separately from the filo pastry. Store the filling in an airtight container for up to 2 months. When ready to enjoy, thaw in the fridge overnight and top with freshly brushed filo pastry before baking to crispness.

Reheating

Reheat in a preheated oven at 180°C for about 20 minutes until warmed through and the pastry is re-crisped. Avoid microwaving the pie whole, as this will make the filo soggy and lose that lovely texture that makes this dish so special.

FAQs

Can I use cooked chicken instead of raw chicken breasts?

Absolutely! Using cooked shredded chicken saves time and works perfectly in this recipe. Just ensure the chicken is tender and well-seasoned for the best flavor.

Is it possible to substitute filo pastry with puff pastry?

Yes, puff pastry can be used for a richer, buttery crust if you prefer, though filo adds a lighter, crispier texture that balances the creamy filling beautifully.

How do I make this pie gluten-free?

To make a gluten-free Chicken, Bacon and Leek Pie, use gluten-free filo or puff pastry alternatives found in many grocery stores, and ensure your chicken stock is gluten-free.

Can I prepare this pie vegetarian?

While this recipe is centered on chicken and bacon, you could easily swap them out for mushrooms and smoked tofu or tempeh for a delicious vegetarian version with similar textures and rich flavors.

What wine pairs well with Chicken, Bacon and Leek Pie?

A crisp Chardonnay or a light Pinot Noir complements the creamy sauce and smoky bacon flavors wonderfully, enhancing the overall dining experience.

Final Thoughts

If you’re searching for a cozy, soul-satisfying dish that brings together rich flavors and textures, I cannot recommend making a Chicken, Bacon and Leek Pie highly enough. It’s the kind of recipe that feels like a warm hug from the inside, perfect for sharing around the table with loved ones on any day you want to treat yourself. Give it a go, and I promise it’ll quickly become one of your favorite comfort meals!

Chicken, Bacon and Leek Pie Recipe

★★★★★

5.1 from 21 reviews

Author: Harper
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

A comforting Chicken, Bacon, and Leek Pie featuring tender poached chicken, crispy bacon, and creamy leek filling topped with flaky filo pastry. Perfect for a cozy meal with a rich, savory flavor and a delightful crunchy topping.

Ingredients

Scale

Protein

500 g chicken breasts (or 400 g cooked chicken, shredded)
200 g bacon lardons (or cubed pancetta)

Vegetables & Herbs

500 g leeks (trimmed and sliced)
2–3 sprigs of fresh thyme

Seasonings & Liquids

1 tsp Dijon mustard
300 ml chicken stock
300 g creme fraiche
2 tbsp olive oil (divided)

Pastry

120 g filo pastry

Instructions

Poach the Chicken: Pour enough cold water into a large pot to submerge the chicken breasts. Add a bouquet garni or bay leaf (optional) and a few peppercorns. Bring the water to a boil, then carefully lower in the chicken breasts. After it boils again, reduce heat and simmer, covered, for 4-5 minutes. Turn off heat and let the chicken cook in the hot water for 15 minutes. Ensure the internal temperature is at least 74°C (165°F). Place poached chicken into cold water for 10 minutes to retain moisture.
Shred the Chicken: Once cooled, shred the chicken breasts using two forks until finely pulled apart.
Cook the Bacon: In a large frying pan, cook bacon lardons over medium heat until crispy and browned. Remove from pan and set aside on a plate.
Sauté the Leeks and Thyme: Add 1 tablespoon of olive oil to the bacon pan. Stir in the sliced leeks and thyme leaves, then cook over low-medium heat for 10-15 minutes until the leeks are softened.
Add Mustard and Stock: Stir in the Dijon mustard, then pour in the chicken stock. Increase the heat to high and reduce the stock by about half to concentrate the flavors.
Incorporate Creme Fraiche: Stir in the creme fraiche and let the sauce bubble gently until it thickens slightly and becomes creamy.
Preheat Oven: Set the oven temperature to 200°C (400°F) to prepare for baking.
Combine Filling: Remove the leek mixture from heat, then fold in the shredded chicken and crispy bacon.
Assemble and Bake the Pie: Spoon the filling into an ovenproof dish. Scrunch the filo pastry sheets and arrange them over the top of the filling. Brush the filo with the remaining olive oil. Bake in the preheated oven for 18-20 minutes until the pastry is golden and crisp.

Notes

Poaching chicken gently ensures it remains moist and tender for the pie filling.
Using creme fraiche adds creaminess with a slight tang; sour cream can be a substitute but may alter flavor.
Handle filo pastry carefully as it tears easily; scrunching creates a rustic, textured topping.
Fresh thyme leaves provide aromatic depth; dried thyme can be used but reduce quantity.
This dish can be prepared ahead by making filling in advance and assembling just before baking.
For a gluten-free version, substitute filo pastry with gluten-free pastry sheets or omit topping.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Poaching, Sautéing, Baking
Cuisine: British