This chicken and bacon pie is topped with mashed potato to create the ultimate comfort dinner!
Comfort food really doesn’t get comfier than this. So grab your eating pants and follow me…
Chicken and Bacon
Chicken and bacon is a glorious combination, and today we’re celebrating it in the form of a pie. Maybe a slightly unconventional pie, but a pie nonetheless 🤣
What cut of chicken to use?
I love using chicken thighs for this recipe. It’s fattier and more flavoursome than breast. Plus, it’s much more difficult to overcook dark chicken meat. And seeing as we’re going to be frying, simmering and baking the chicken, you want a cut of meat that can take the heat!
Can I use breast instead?
For the above reasons I highly recommend using thigh, but breast will still work. Just make sure you only give it a quick fry to pick up colour – don’t cook it all the way through!
Once you’ve fried the chicken, remove it from the pan and fry the bacon. From there you can use the excess bacon fat to carry on with the recipe 😛
Process shots: add seasoned chicken to pan with oil (photo 1), sear both sides (photo 2), remove then add bacon (photo 3), fry until crisp (photo 4).
Chicken and Bacon Pie Filling
The final main ingredient in the filling is leek. This is a familiar face in many pies, and it works tremendously well here with the chicken and bacon.
For the sauce/gravy, the base will be chicken stock, but I also like to add a touch of creaminess too. As such, I love adding some double/heavy cream and crème fraîche. The cream provides that gorgeous rich creaminess, whilst the crème fraîche carries on with the creaminess, but the touch of acidity also helps mellow out the gravy.
Thickening the gravy
I highly recommend simmering the sauce for 10mins or so, just until it’s nice and thick. If the consistency is too thin the topping is likely to collapse into the filling. Plus the simmering time allows for the flavours to marry together.
Process shots: fry leek (photo 1), melt butter (photo 2), stir in flour (photo 3), add cream, crème fraîche, dijon and thyme (photo 4), stir in cooked chicken (photo 5), simmer to thicken (photo 6).
Mashed Potato Pie
For the mash, we’re keeping it somewhat simple and adding in butter, cream and cheddar.
Steam drying the spuds
After you’ve boiled the potatoes, drain them and let them to sit in the colander for a few mins so most of the steam to escape. This will allow the moisture to leave the potatoes, leaving them light and fluffy. If the mash is soggy it’s going to collapse into the filling. You need it to be fairly sturdy!
Process shots: drain potatoes (photo 1), add butter and cream (photo 2), mash then add cheddar and seasoning (photo 3), stir to combine (photo 4).
Chicken and Bacon Pie
As you can imagine, putting the pie together is fairly straightforward. Just a few tips for you:
- Filling – I highly recommend letting the filling sit in the dish for at least 5mins before topping it with the mash. This will allow a ‘skin’ to form, which will create a barrier and keep the pie sturdy as it bakes.
- Fluff – Use a fork to fluff the mash before baking. This will give you lots of gorgeous crispy bits!
- Rest – Before tucking in, wait 5mins to allow the pie to hold its shape.
Can I prep this ahead of time?
You sure can! I’ve added a section on this in the recipe card notes below.
Process shots: add filling to baking dish (photo 1), add mash and fluff with fork (photo 2), bake (photo 3), rest then tuck in (photo 4).
Serving Chicken and Bacon Pie
Alrighty, let’s tuck into this chicken and bacon pie shall we?!
How to make Chicken and Bacon Pie (Full Recipe & Video)
Chicken & Bacon Mashed Potato Pie
- Large Pan & Wooden Spoon (for filling)
- Large Pot, Colander & Potato Masher (for mash)
- 9" x 9" Baking Dish & Large Tray (for baking pie)
- Jug (for stock)
- Cheese Grater
Ingredients (check list):
- 1lb / 500g boneless skinless Chicken Thigh
- 4oz / 120g Bacon, diced
- 1 large Leek, trimmed & diced
- 1.5 cups / 360ml Chicken Stock (preferably low-sodium)
- 2 tbsp Heavy/Double Cream
- 2 tbsp Crème Fraîche (see notes)
- 2 tbsp Flour
- 1 tbsp Butter (preferably unsalted)
- 1 heaped tsp Dijon Mustard
- 1/4 tsp Dried Thyme
- Olive Oil, as needed
- Salt & Black Pepper, as needed
- 2lb / 1kg Floury Potatoes, peeled & diced (Maris Pipers/Russets)
- 3/4 cup / 75g Cheddar, grated
- 1/4 cup / 60ml Heavy/Double Cream, at room temp
- 2 tbsp Butter
- Salt & Pepper, as needed
- Dice the chicken into bite-sized pieces and season with 1/4 tsp salt and black pepper. Add a drizzle of oil to a large pan over medium-high heat and add the chicken. Sear both sides until golden (don't worry too much about cooking it right through at this point) then remove from the pan.
- Lower heat slightly to medium, then add in the bacon. Fry until crisp with the fat rendered, then remove all but 1 tbsp of the fat. Add the leek and fry until soft and starting to turn golden.
- Melt in 1 tbsp butter, then stir in 2 tbsp flour. Gradually pour in the stock, stirring as you go to prevent lumps from forming. Stir in the cream, crème fraîche, mustard & thyme then simmer for 8-10mins until it's nice and thick. Check for seasoning and adjust if needed (go easy with the salt) then pour into a baking dish. Leave for at least 5mins before topping with mash (helps form a 'skin' to form a barrier).
- Meanwhile, add the potatoes to cold water with 2 tsp salt and boil for around 15mins or until fork tender. Drain and leave for a few mins to allow some steam to escape, then mash with butter and cream. Stir in cheddar and 1/2 tsp salt & 1/4 tsp black pepper (or to taste).
- Top the filling with the mash, then rough the top with a fork. Place the dish on a tray then bake in the oven at 200C/390F for 30mins, or until golden and crisp on top with the gravy bubbling around the sides. Leave for 5mins or so before serving to help it hold its shape.
Quick 1 min demo!
Your Private Notes:
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