As I stood in the kitchen, the enticing aroma of sizzling bacon filled the air, instantly transporting me to family dinners from my childhood. Today, I’m excited to share my recipe for Chicken, Bacon, Mushroom, and Leek Pie—an easy and comforting dish that’s perfect for those evenings when you want to treat your loved ones to something special without spending hours cooking. This one-pot meal is not just a crowd-pleaser but also encourages everyone to gather around the table, sharing stories and laughter. With its flaky pastry and creamy, savory filling, this recipe promises to warm hearts and bellies alike. Curious about how to achieve that golden crust and perfect stuffing? Let’s dive into the delicious world of homemade comfort food!
Why is this pie so irresistible?
Comforting warmth: Every bite of this Chicken, Bacon, Mushroom, and Leek Pie wraps you in a cozy embrace, making it the ultimate comfort food for chilly nights.
Effortless preparation: With simple ingredients and straightforward steps, you can craft a delightful pie without spending all day in the kitchen.
Flavor explosion: The rich combination of smokiness from the bacon, earthiness from the mushrooms, and sweetness from the leeks creates a truly remarkable taste that’s hard to resist.
Versatile serving: Whether you opt for a fully encased pie or a crispy lid, this dish adapts effortlessly to your preferences.
Crowd-pleaser: Perfect for family dinner or gatherings, it encourages everyone to gather ’round and savor every mouthful—much like my Vegan Shepherds Pie.
Chicken, Bacon, Mushroom and Leek Pie Ingredients
• Are you ready to create comfort in your kitchen?
For the Filling
- Chicken Breasts – Diced pieces provide the main protein; use turkey as a substitute for a lighter option.
- Smoked Bacon – Adds a savory, smoky flavor; turkey bacon can be used for a lower-fat alternative.
- Mushrooms – Quartered for earthy depth; cremini or button mushrooms work particularly well.
- Leeks – Sliced for sweetness and texture; substitute with onions if leeks are unavailable.
- Butter – Adds richness to the filling; use olive oil for a lighter option.
- Plain Flour – Thickens the sauce; cornstarch can be used as a gluten-free substitute.
For the Sauce
- Chicken Stock – Fuels the depth of flavor; both homemade and store-bought varieties are excellent.
- Cream – Gives a luxurious texture; consider using milk or dairy-free cream for lighter versions.
For the Pastry
- Puff Pastry – Pre-made for convenience; a simple shortcrust pastry works well for a homemade version.
- Egg – Used for the egg wash to achieve a golden crust; milk can substitute if eggs aren’t available.
Herbs for Flavor
- Tarragon, Thyme, Rosemary – Fresh herbs provide fragrant flavors; dried herbs can be mixed in if fresh aren’t on hand.
Step‑by‑Step Instructions for Chicken, Bacon, Mushroom and Leek Pie
Step 1: Cook the Bacon
Start by frying the diced smoked bacon in a large skillet over medium heat for about 5-7 minutes, or until it becomes crispy and golden brown. Be sure to stir occasionally to avoid burning. Once done, use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels, allowing excess grease to drain.
Step 2: Brown the Chicken
In the same skillet, add the diced chicken and season with salt and pepper. Cook the chicken over medium-high heat for 6-8 minutes, stirring frequently, until it is browned on all sides. The chicken should be cooked through and no longer pink. Once browned, transfer it to a plate and keep it warm while you prepare the vegetables.
Step 3: Sauté the Vegetables
Next, add the sliced leeks and quartered mushrooms to the skillet along with a tablespoon of butter. Sauté the mixture for about 4-5 minutes or until the leeks have softened and the mushrooms release their moisture. Stir in fresh tarragon, thyme, and rosemary to infuse the dish with fragrant flavors as you cook.
Step 4: Create the Sauce
Sprinkle the plain flour over the sautéed vegetables, stirring continuously for about 2 minutes to form a paste. This will help thicken the filling. Pour in the chicken stock and cream gradually while stirring until the mixture is smooth. Simmer on low heat for around 5 minutes, allowing it to thicken until it bubbles gently; it should coat the back of a spoon.
Step 5: Combine and Fold
Fold the crispy bacon and the cooked chicken into the creamy filling mixture. Stir gently until everything is well-combined and heated through. Take a moment to taste and adjust the seasoning with additional salt, pepper, or herbs, if desired. Remove the skillet from heat and let it cool slightly while you prepare the pastry.
Step 6: Assemble the Pie
Preheat your oven to 140°C (285°F) for a fully encased pie or 180°C (350°F) for a pie with just a lid. Grease your pie dish, then lay the first sheet of puff pastry over the bottom, allowing the edges to hang over. Pour the chicken, leek, and mushroom filling into the pastry-lined dish for that Chicken, Leek & Mushroom Pie magic.
Step 7: Cover and Seal
Lay another sheet of puff pastry on top of the filled pie. Trim any excess pastry from the edges and press to seal tightly. Cut several small steam holes in the top to allow steam to escape and achieve that beautiful golden crust. A decorative pattern can be made with a fork for additional charm.
Step 8: Brush and Bake
In a small bowl, whisk an egg to create an egg wash; brush this evenly over the top of the pastry for a glossy finish. Place the pie in the oven and bake at 140°C for 40-45 minutes if fully encased. For a contemporary twist, increase the temperature to 180°C during the last 15 minutes, achieving that irresistible crispy golden-brown finish!
Step 9: Cool and Serve
Once the Chicken, Bacon, Mushroom and Leek Pie is baked to perfection, remove it from the oven and let it cool for about 10 minutes. This resting period allows the filling to set slightly, making it easier to slice. Serve warm, savoring the delightful blend of flavors that beckon everyone to the table!
Make Ahead Options
This Chicken, Bacon, Mushroom, and Leek Pie is perfect for busy weeknights and makes meal prep a breeze! You can prepare the filling up to 3 days in advance. Simply cook the chicken, bacon, mushrooms, and leeks as directed, then let the mixture cool before refrigerating it in an airtight container. When you’re ready to bake, roll out the pastry, fill it, and seal as usual. For best results, assemble and bake within 24 hours of preparation to maintain that delightful flakiness in the crust. This way, you’ll still enjoy the rich, comforting flavors of your homemade pie with minimal time in the kitchen on those hectic evenings!
Expert Tips for Chicken, Bacon, Mushroom and Leek Pie
Warm Your Pastry: Ensure the puff pastry is slightly warmed before handling; this prevents cracking and makes it easier to work with.
Pre-Bake for Crispiness: For a crispier base, consider pre-baking the pastry for about 10 minutes before adding the filling to your Chicken, Leek & Mushroom Pie.
Don’t Overfill: Avoid the common mistake of overfilling the pie. This prevents overflow during baking and helps avoid soggy bottoms.
Seal Edges Well: Make sure to seal the edges of the pastry tightly. A well-sealed pie keeps the savory filling contained and enhances presentation.
Add Herbs Wisely: Experiment with various herbs, adjusting the amounts according to your taste preference. Fresh or dried, these will enhance the flavors of your pie beautifully.
Storage Tips for Chicken, Leek & Mushroom Pie
Fridge: Store leftover pie in an airtight container for up to 3 days. Keeping it covered helps retain moisture and flavor.
Freezer: For longer storage, freeze individual portions wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To restore the crispiness, reheat in the oven at 180°C (350°F) for about 20-25 minutes. Avoid microwaving, as it can make the pastry soggy.
Room Temperature: Allow the pie to cool completely before storing in the fridge. Do not leave it out for more than 2 hours to maintain freshness.
What to Serve with Easy Chicken, Bacon, Mushroom and Leek Pie
Enhance your dining experience with delightful sides that perfectly complement this savory pie, creating a memorable meal.
- Creamy Mashed Potatoes: The fluffy texture of mashed potatoes soaked in gravy provides a comforting base that perfectly balances the pie’s rich filling.
- Steamed Green Beans: Fresh, crisp green beans add a nice crunch and vibrant color, bringing a touch of brightness to your plate.
- Roasted Root Vegetables: The sweetness of roasted carrots and parsnips pairs wonderfully with the savory flavors of the pie, adding a lovely caramelized edge.
- Simple Side Salad: A light, tangy salad tossed with a vinaigrette cuts through the creaminess, refreshing your palate between bites.
- Buttery Corn on the Cob: The sweet corn contrasts beautifully with the savory elements of the pie, providing a delightful burst of flavor.
- Apple Crumble: As a classic dessert to round off the meal, the sweet-spiced apples and crunchy topping offer a satisfyingly sweet finish after the hearty pie.
- Sparkling Lemonade: This refreshing beverage brings a zesty uplift, cleansing your palate while keeping the meal light and enjoyable.
- Herbed Dinner Rolls: Soft, warm rolls are perfect for mopping up any delicious sauce left on your plate, adding a cozy, homestyle touch.
Chicken, Leek & Mushroom Pie Variations
Feel free to get creative with this comforting pie, bringing your own flair to each bite!
Vegetarian: Replace chicken and bacon with a mix of seasonal vegetables and add some cheese for creaminess. This twist keeps all the hearty goodness while accommodating plant-based diets.
Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños to the filling for an exciting heat that contrasts beautifully with the creamy sauce.
Herb Variation: Try using fresh dill or sage instead of tarragon, thyme, and rosemary for a new aromatic experience. Each herb brings a different depth of flavor that’ll surprise your taste buds.
Mushroom Extravaganza: Increase the quantity of mushrooms and skip the chicken entirely for a fully mushroom-centric pie. Consider mixed wild mushrooms for a gourmet touch.
Creamy Cheese Sauce: For a richer filling, stir in a handful of your favorite cheese like cheddar or gruyère before filling the pie. It will melt beautifully, adding an irresistibly gooey texture.
Gluten-Free Version: Substitute the plain flour with a gluten-free blend and use gluten-free puff pastry. You won’t miss the gluten in this delicious bite!
Crispy Topping: Instead of a pastry lid, sprinkle panko breadcrumbs over the top before baking for a delightful crunch that contrasts the creamy filling beneath. This adds a lovely texture to every slice.
As you explore these options, you may also want to check out my Vegan Garlic Butter Mushrooms as a delightful side dish or consider pairing this pie with a comforting Old Fashioned Dessert to finish your meal perfectly!
Chicken, Bacon, Mushroom and Leek Pie Recipe FAQs
What’s the best way to select ripe leeks for this recipe?
Absolutely! When choosing leeks, look for those that are firm with a vibrant green color. The white part should be clean and free of dark spots or blemishes. Avoid any that show signs of wilting or yellowing.
How should I store leftovers of Chicken, Bacon, Mushroom and Leek Pie?
To keep your delicious pie fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. This method preserves the flavors, and when you’re ready to enjoy it again, simply reheat in the oven to regain that delightful crispiness!
Can I freeze Chicken, Bacon, Mushroom and Leek Pie?
Yes, you can! To freeze, wrap individual portions tightly in plastic wrap and then in aluminum foil for added protection. Your pie can be frozen for up to 3 months. When you’re ready to indulge, simply thaw it in the fridge overnight. Reheat at 180°C (350°F) for about 20-25 minutes to restore the pie’s delightful texture.
What should I do if my filling turns out too runny?
If you find your filling is too watery, don’t worry! You can thicken it by returning it to the heat and stirring in a bit more plain flour mixed with a little cold water, cooking it for another few minutes until it thickens. Alternatively, let it simmer uncovered for a few more minutes to reduce the liquid, ensuring each bite is packed with flavor.
Are there any common allergy concerns with this pie?
Yes, definitely! This recipe contains common allergens like chicken, dairy (cream and butter), and gluten (puff pastry). If you’re serving guests with food allergies, be sure to inform them or consider alternatives such as using dairy-free cream and gluten-free pastry to accommodate different dietary needs.
How do I achieve the perfect golden crust?
For that irresistible golden crust on your Chicken, Bacon, Mushroom, and Leek Pie, make sure to brush the pastry with an egg wash before baking. This not only gives it a beautiful shine but also enhances browning. Additionally, preheating your oven to the right temperature and baking until the pastry is an inviting golden shade is key.
Savory Chicken, Leek & Mushroom Pie for Cozy Nights
Ingredients
Equipment
Method
- Cook the diced smoked bacon in a large skillet over medium heat for 5-7 minutes until crispy. Transfer to a paper towel-lined plate.
- In the same skillet, add diced chicken and season with salt and pepper. Cook over medium-high heat for 6-8 minutes until browned.
- Add sliced leeks and quartered mushrooms to the skillet with butter. Sauté for 4-5 minutes until the leeks are softened.
- Sprinkle plain flour over the sautéed vegetables, stirring for 2 minutes to form a paste. Pour in chicken stock and cream gradually while stirring.
- Fold crispy bacon and chicken into the filling mixture, adjust seasoning, and let cool slightly.
- Preheat oven to 140°C (285°F) for a fully encased pie or 180°C (350°F) for a pie with just a lid. Grease pie dish and lay down puff pastry.
- Cover the filling with another sheet of puff pastry, seal edges, and cut steam holes in the top.
- Whisk an egg for egg wash and brush over the top. Bake at 140°C for 40-45 minutes.
- Remove from oven, let cool for 10 minutes, then serve warm.
