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As I stood in my kitchen, the enticing aroma of sizzling bacon wafted through the air, drawing me into a memory of cozy family dinners. This Easy Chicken, Bacon, Mushroom and Leek Pie is my go-to comfort food that never fails to evoke a sense of warmth and nostalgia. Combining tender chicken with crisp bacon and earthy mushrooms all enveloped in a flaky pastry, it’s a simple yet satisfying dish that transforms a regular meal into a memorable experience. With minimal prep time and all the filling cooked in one pot, it’s not only a delight for the palate but also a big-time saver for busy weeknights. If you’re craving a homemade dish that wraps you in a delicious hug, this pie is calling your name! Are you ready to get started and create something unforgettable?
Why is this Chicken Pie so special?
Comforting, this Chicken, Bacon, Mushroom and Leek Pie is a warm embrace on chilly evenings, making it the perfect addition to your family dinner rotation. Hassle-Free preparation allows even novice cooks to shine, with everything cooked in one pot. Flavor-Packed, the delightful mix of tender chicken and crispy bacon harmonizes beautifully with earthy mushrooms, igniting your taste buds! Versatile enough to customize, like adding vegetables for a pop of color or swapping chicken for turkey, this dish caters to your cravings. Time-Saving with minimal cleanup, it’s a true lifesaver on busy nights! For a sweet finish, consider pairing it with a slice of Candy Cookie Pie for an unforgettable meal!
Chicken, Leek & Mushroom Pie Ingredients
For the Pie Filling
• Chicken Breasts (2 large) – The main protein that gives the filling structure and satisfying bites.
• Smoked Bacon (6 rashers) – Imparts a smoky flavor and depth; unsmoked can be used for a milder alternative.
• Mushrooms (200g, quartered) – Adds earthiness; feel free to use button or cremini for a delightful taste.
• Leeks (250g, sliced) – Offers a subtle sweetness and onion-like flavor; replace with onions if leeks aren’t available.
• Butter (50g) – Essential for sautéing; switch to olive oil for a dairy-free option.
• Plain Flour (50g) – Thickens the filling beautifully; gluten-free flour is a suitable substitute.
• Chicken Stock (500ml) – Enhances the sauce’s flavor; vegetable stock is perfect for lighter versions.
• Cream (100ml) – Adds a velvety richness; non-dairy cream or milk can be swapped if needed.
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For the Pie Crust
• Puff Pastry (2 sheets) – The flaky exterior that cradles the filling; pre-made is recommended to save time, but homemade can be fantastic too.
• Egg (1, for Egg Wash) – Ensures a golden finish on top; milk is a handy alternative if you’re out of eggs.
For Seasoning
• Tarragon (1 tsp) – Elevates the dish with its distinct flavor; fresh herbs can replace dried ones for an aromatic touch.
• Thyme (1/2 tsp) – Complements the filling wonderfully; a little goes a long way!
• Rosemary (1/4 tsp) – Adds depth to the flavor profile; fresh or dried will enhance your dish.
Step‑by‑Step Instructions for Chicken, Leek & Mushroom Pie
Step 1: Cook the Bacon
Begin by dicing the smoked bacon into small pieces and frying them in a large skillet over medium heat. Cook until crispy, about 5-7 minutes. You want to see the bacon turn a deep golden color and render its fat. Once done, transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pan.
Step 2: Brown the Chicken
In the same skillet with the bacon fat, season the diced chicken breasts with salt and pepper. Increase the heat slightly and cook the chicken for about 6-8 minutes, stirring frequently until it’s browned on all sides. The chicken should have a lovely golden crust, which adds flavor to your Chicken, Leek & Mushroom Pie filling.
Step 3: Sauté the Vegetables
Add the quartered mushrooms and sliced leeks to the skillet with the chicken. Throw in the butter and the herbs—tarragon, thyme, and rosemary—then sauté for another 5 minutes until the leeks are soft and the mushrooms have released their moisture. You’ll know it’s ready when the leeks turn translucent and the mushrooms have shrunk down.
Step 4: Make the Sauce
Sprinkle the plain flour over the chicken and vegetable mixture, stirring to create a paste. Gradually pour in the chicken stock and cream while stirring to avoid lumps. Allow the mixture to simmer for about 5 minutes until it thickens to a creamy consistency. The richest flavors will combine here, and you can use a spatula to scrape any brown bits from the bottom of the pan.
Step 5: Combine and Cool
Once the filling is thickened, gently fold the crispy bacon back into the mixture. Remove the pan from heat and let it cool slightly while you prepare the pastry. The filling should be thick enough to mound in the pie but still creamy; it will also hold its shape during baking.
Step 6: Prepare the Pastry
Now, it’s time to preheat your oven to 140°C (284°F). Grease your pie dish and roll out one sheet of puff pastry to fit the base, allowing some overhang. Pour the cooled filling into the dish and spread it evenly. If you prefer a fully encased Chicken, Leek & Mushroom Pie, lay a second pastry sheet over the top.
Step 7: Vent and Glaze
Using a sharp knife, cut a few vent holes in the pastry to allow steam to escape during baking. Brush the top with an egg wash (beaten egg) to give your pie a gorgeous golden finish. This step is crucial for that beautiful sheen on your Chicken, Leek & Mushroom Pie.
Step 8: Bake the Pie
Place the pie in the preheated oven and bake for 40-45 minutes if fully encased, checking for a golden top and bubbling filling. For just a lid, aim for 30 minutes at 180°C (356°F). The pie is done when the pastry is puffed and golden brown, while the filling is bubbling at the edges.
Step 9: Rest Before Serving
Once baked, remove the pie from the oven and let it sit for about 10 minutes before slicing. This brief resting period allows the filling to set and makes it easier to serve. The finished pie should not only look inviting with its flaky crust but also promise comforting flavors inside.
Make Ahead Options
These Chicken, Bacon, Mushroom and Leek Pies are perfect for meal prep, allowing you to enjoy delicious homemade comfort food with less hassle during the week. You can prepare the filling up to 24 hours in advance; simply let it cool completely before transferring it to an airtight container and refrigerating. To maintain quality, ensure the mixture is well stored to prevent moisture buildup. On the day of baking, follow the assembly instructions, filling your pastry and covering it before applying an egg wash. Then, simply bake from chilled, adding an extra 5-10 minutes to ensure a perfectly cooked pie. Enjoy your time-saving creation!
How to Store and Freeze Chicken, Leek & Mushroom Pie
Fridge: Store any leftover pie in an airtight container for up to 3 days. Reheat in the oven at 180°C (356°F) for 15-20 minutes, ensuring it stays crisp.
Freezer: To freeze, wrap individual portions tightly in plastic wrap followed by foil and store for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Always reheat the pie in the oven for the best texture. Microwave reheating can lead to a soggy crust, which we want to avoid.
Make-Ahead: You can prep the filling a day in advance and store it in the fridge. Assemble and bake just before serving for a fresh taste!
What to Serve with Easy Chicken, Bacon, Mushroom and Leek Pie
If you’re looking to create a delightful meal that will satisfy and impress, consider these tasty accompaniments that elevate your dining experience.
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Creamy Mashed Potatoes: The rich, buttery texture of mashed potatoes complements the pie’s savory filling perfectly, creating a comfort food dream. For added flavor, consider mixing in roasted garlic or chives.
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Steamed Green Beans: These vibrant veggies add a fresh crunch to the meal, balancing the rich creaminess of the pie. Toss them with a bit of olive oil and lemon zest for a burst of brightness.
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Mixed Green Salad: A light, zesty salad made with arugula, spinach, and a tangy vinaigrette contrasts beautifully with the pie’s hearty filling. Add sliced apples or pears for a sweet touch!
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Garlic Bread: This crunchy, fragrant side is perfect for sopping up the creamy filling! The garlic and herbs complement the savory pie while adding an inviting aroma to your meal.
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Herbed Rice Pilaf: Fluffy rice cooked with aromatic herbs pairs well with the pie, offering a subtle bed for each comforting bite. It’s an excellent option for those looking for gluten-free sides!
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Chilled White Wine: A glass of crisp, chilled Sauvignon Blanc enhances the flavor profile of your dish, cutting through the richness while offering a refreshing hydration.
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Apple Crisp: To satisfy your sweet tooth after such a hearty meal, a warm apple crisp with a scoop of vanilla ice cream provides a well-rounded finish. The spices echo the herbs in the pie, tying the meal together beautifully!
Chicken, Leek & Mushroom Pie Variations
Feel free to get creative with your Chicken, Leek & Mushroom Pie! Each twist adds a unique flair, inviting you to explore delightful flavors.
- Turkey Twist: Substitute chicken with turkey or duck for a festive alternative, perfect for holiday gatherings.
- Dairy-Free Delight: Replace cream with coconut milk or any non-dairy cream for a lighter version that everyone can enjoy!
- Veggie-Loaded: Toss in frozen peas or diced carrots for a splash of color and added nutrients, making every bite more vibrant.
- Spicy Kick: Add a pinch of red pepper flakes or your favorite hot sauce to bring a little heat to this comforting dish. Enjoy a spicy surprise in every forkful!
- Mushroom Medley: Experiment with different mushroom varieties, such as shiitake and portobello, for a deeper earthiness and varied textures.
- Herb Infusion: Mix in fresh herbs like parsley or basil to brighten the filling, enhancing the flavor profile and adding freshness.
- Gluten-Free Version: Use a commercial gluten-free flour blend in place of plain flour and a gluten-free pastry for a complete gluten-free meal.
For a sweet ending, consider serving your savory pie with a slice of Candy Cookie Pie for the ultimate comfort food experience!
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Expert Tips for Chicken, Leek & Mushroom Pie
- Pastry Preparation: Ensure the pastry is slightly warm to prevent tearing while fitting it into the dish.
- Vent Holes: Use a sharp knife to cut vent holes in the pastry; this prevents bubbling over while baking and ensures even cooking.
- Rest Time: Let the pie rest for 10 minutes after baking; this allows the filling to set, making slicing easier without spilling.
- Filling Consistency: The filling should be thick yet creamy before adding to the pastry; adjust the flour and liquid as needed to avoid a watery pie.
- Flavor Boost: Don’t skip the herbs! They elevate the flavor of your Chicken, Leek & Mushroom Pie, making it even more delightful.
Chicken, Bacon, Mushroom and Leek Pie Recipe FAQs
What type of chicken should I use for the pie?
For this recipe, I suggest using large boneless, skinless chicken breasts. They hold their shape well and provide a juicy bite. You can also try using chicken thighs for a richer flavor, as they tend to remain tender during cooking.
How do I know when my leeks are ripe?
Look for leeks that have firm, white and light green stalks, with no dark spots or wilting. Fresh leeks should feel heavy for their size and have a crisp texture. If you see any blemishes or soft spots, it’s best to choose another one.
How long can I store the Chicken, Leek & Mushroom Pie in the fridge?
You can store your leftover pie in an airtight container for up to 3 days. When reheating, I recommend warming it in the oven at 180°C (356°F) for about 15-20 minutes, which helps maintain that delightful crispiness of the pastry.
Can I freeze the Chicken, Leek & Mushroom Pie?
Absolutely! To freeze, wrap individual portions tightly in plastic wrap and then in foil. This method keeps the pie fresh for up to 3 months. Thaw in the fridge overnight before reheating in the oven for the best texture.
What can I do if my filling is too runny?
If you find your filling is too watery, don’t worry! You can thicken it by simmering it uncovered for a few minutes to allow excess liquid to evaporate. Alternatively, mix a bit more flour (about 1 tablespoon) with water to form a slurry, then stir that into the filling and cook until thickened.
Is this pie suitable for my dairy-free friends?
Yes, you can easily modify this pie to be dairy-free! Swap out the cream for a non-dairy cream or even coconut milk. Use olive oil instead of butter for sautéing which keeps the flavor intact while catering to dietary needs.
Heavenly Chicken, Leek & Mushroom Pie for Cozy Nights
Ingredients
Equipment
Method
- Dice the smoked bacon into small pieces and fry them in a large skillet over medium heat until crispy, about 5-7 minutes.
- In the same skillet, season the diced chicken breasts with salt and pepper, and cook for about 6-8 minutes until browned on all sides.
- Add the quartered mushrooms and sliced leeks to the skillet, along with the butter and herbs, and sauté for 5 minutes until leeks are soft.
- Sprinkle plain flour over the mixture, stir to create a paste, then gradually pour in chicken stock and cream, simmering for about 5 minutes until thickened.
- Fold the crispy bacon into the thickened filling, then remove from heat and let cool slightly.
- Preheat your oven to 140°C (284°F), grease your pie dish, and roll out one sheet of puff pastry to fit the base, pouring in the filling.
- Cut vent holes in the pastry, brush with egg wash, and bake for 40-45 minutes until golden brown on top.
- Let the pie rest for about 10 minutes before slicing.
