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45 Minutes

Chicken, Leek and Bacon Pot Pie

  • Easy
  • Family Friendly
  • One Pot

This one-dish pie topped with a golden crumb brings generous helpings of cosy flavour with a classic creamy filling of chicken and leek with salty bites of bacon.




Chop Ingredients

Preheat oven to 200°C fan-forced. Cut mushrooms into quarters. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Chop bacon. Cut chicken into 5cm pieces.



Cook Bacon, Leek, Mushroom

Heat oil in an ovenproof frypan over medium heat. Add bacon, leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes or until soft. Add mushroom and cook for a further 5 minutes. Remove mixture from pan and set aside. Wipe out pan.



Cook Chicken

Add chicken to frypan and cook, turning occasionally, for 5 minutes or until browned. Return mushroom mixture to frypan with flour and stir to coat evenly.



Simmer Filling

Add stock cube, mustard, 185ml (¾ cups) water, sour cream and a pinch of pepper and cook over medium heat for 15 minutes or until liquid has reduced by half.



Add Spinach

Add ¾ of the spinach leaves and gently stir to combine.



Plate Up

Place panko breadcrumbs and parmesan in a bowl and mix to combine. Scatter over chicken pie filling and bake for 10 minutes or until golden and crisp. Spoon pie into bowls and serve with remaining spinach leaves.

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Chicken, Leek and Bacon Pot Pie

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