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Bacon/ Chicken/ Hearty Dinners/ Potato

Chicken & Bacon Mashed Potato Pie

November 28, 2022 (Last Updated: June 30, 2023) by Chris Collins

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 pie on small white plate served with green beans

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).

4 step by step photos showing how to fry chicken and bacon

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.

Pie Gravy

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).

6 step by step photos showing how to make chicken bacon pie filling

Mashed Potato Pie

Yes, most pies are indeed topped with pastry, but it’s not uncommon for pies to be topped with mash (think Cottage Pie, Shepherd’s Pie and Sausage & Mash 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).

4 step by step photos showing how to make mashed potato

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).

4 step by step photos showing how to make chicken bacon pie

Serving Chicken and Bacon Pie

This pie will feed 4 hungry people or 5 modest portions with a side. Any sort of veg will work great – my favourite options are Broccolini, Green Beans or even Brussels Sprouts!

After another pie recipe? Check out my Chicken, Leek & Mushroom Pie and Cowboy Pie!

Alrighty, let’s tuck into this chicken and bacon pie shall we?!

close up overhead showing chicken bacon pie filling in dish

How to make Chicken and Bacon Pie (Full Recipe & Video)

chicken and bacon pie on small white plate served with green beans

Chicken & Bacon Mashed Potato Pie

This chicken and bacon pie is topped with mashed potato to create the ultimate comfort dinner!
5 from 3 votes
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Western
Prep Time: 10 minutes
1 hour
Total Time: 1 hour 10 minutes
Calories per serving: 689kcal
Cost per serving: £4 / $5


  • 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!


a) Can I use chicken breast? - I prefer using thigh because it's more fatty and flavoursome. It also doesn't dry out as easily as breast does. I have used breast in the past and find that by the time you've fried, simmered and baked it, it's never as soft/tender as thigh is. Having said that, you can if it's all you have, just give a quick fry until it picks up colour, and don't cook it all the way through.
b) Crème Fraîche - Crème Fraîche has a mild tang to it that mellows out the richness of the filling. I have subbed sour cream in the past which works fine. I sometimes use all heavy/double cream in the filling, but it does come out on the richer side (which isn't always bad). So just use more cream if you'd prefer.
c) Prep Ahead - Allow to completely cool then tightly store in the fridge for a few days or freezer for a month. Thaw in the fridge if frozen, then bake as instructed. I typically take the pie out of the fridge 30mins before baking, just to thaw out the centre a little so it cooks through more evenly.
d) Serving - This will offer 4 big portions or 5 with a side (here I served with Green Beans).
e) Calories - Whole recipe divided by 4.

Your Private Notes:


Nutrition Facts
Chicken & Bacon Mashed Potato Pie
Amount Per Serving
Calories 689 Calories from Fat 347
% Daily Value*
Fat 38.56g59%
Saturated Fat 14.877g74%
Trans Fat 0.273g
Polyunsaturated Fat 2.105g
Monounsaturated Fat 7.889g
Cholesterol 173mg58%
Sodium 742mg31%
Potassium 1461mg42%
Carbohydrates 48.62g16%
Fiber 3.6g14%
Sugar 3.39g4%
Protein 37.53g75%
Vitamin A 1158IU23%
Vitamin C 15.9mg19%
Calcium 223mg22%
Iron 3.85mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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Recipe Rating


  • Reply
    Stacy McTavish
    June 5, 2023 at 8:27 am

    5 stars
    Want to make this again and have all the ingredients on hand except potatoes. Was thinking of making the filling as per the recipe then topping with puff pastry – so a pot pie – will this work?

    • Reply
      Chris Collins
      June 5, 2023 at 10:05 am

      I imagine that’ll work just fine 🙂 C.

  • Reply
    January 22, 2023 at 7:33 am

    5 stars
    Yet again another winner. I made this last week and what a lovely change from cottage/shepherds pie. I don’t know why but the way the recipes are structured here make them so easy to follow. You can also add or leave ingredients out if you don’t have exactly what is needed without ruining the dish which is always a bonus. I have started making a couple of new dishes from here every week and so far they all have been well received.

    • Reply
      Chris Collins
      January 22, 2023 at 10:28 am

      Thank you for the lovely comment, Claire! Glad to hear the recipes are going down well 🙂 C.

  • Reply
    December 8, 2022 at 10:31 pm

    5 stars
    Saw this on FB and had to make it. So good. Family devoured it.

    • Reply
      Chris Collins
      December 9, 2022 at 3:29 pm

      So great to hear, Mike! C.