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
Nutrition
- Serving Size: 1 serving (approx. 1/4 pie)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Chicken pie, Bacon pie, Leek pie, Filo pastry pie, Comfort food, British recipe, Chicken and bacon, Creamy pie filling
