Why This Chicken and Bacon Pot Pie Will Be Your New Favourite
This Chicken and Bacon Pot Pie isn’t just delicious – it’s also incredibly practical. Using chicken thighs keeps the meat juicy and flavourful, while leeks bring a gentle sweetness that pairs perfectly with the salty richness of the bacon. Dijon mustard adds just the right kick, and fresh dill brings a burst of herbal goodness that makes each bite pop.
And let’s not forget the puff pastry! Once it’s golden and crispy, you get a buttery, flaky contrast to the creamy filling – just perfect for mopping up every last bit of sauce.
Tips and Tricks for the Best Chicken and Bacon Pot Pie
- Use Chicken Thighs for More Flavour 🥩: Chicken thighs are perfect for this dish because they stay moist and tender. Plus, they soak up all the creamy sauce while adding a deeper flavour than chicken breast.
- Don’t Skimp on the Cream 🥛: This pie gets its deliciously rich texture from cream. If you want a lighter option, you can use half cream and half milk, but full cream really brings out the indulgence factor.
- Puff Pastry Hack 🥮: For that ideal flaky crust, ensure your puff pastry stays chilled until you’re ready to drape it over the pan. This helps it rise to golden perfection without becoming soggy.
- Fresh Dill is a Must 🌿: Fresh dill makes a big difference in this dish! It has a slightly tangy, earthy flavour that complements the chicken and bacon beautifully. However, if you’re not a dill fan, fresh parsley works well too.
- Add Spinach for a Boost of Greens 🌱: Layering fresh spinach just beneath the pastry is a great way to get some veggies into the mix without overpowering the other flavours. Spinach wilts beautifully as it bakes, adding just a hint of green to balance the richness.
Serving Suggestions for Chicken and Bacon Pot Pie
Serve your Chicken and Bacon Pot Pie with a side of roasted veggies, like carrots or Brussels sprouts, to keep it light and add some crunch. Or, if you’re in the mood for classic comfort food, mashed potatoes are always a welcome addition! The creamy potatoes pair beautifully with the pie’s saucy filling, giving you the ultimate savoury experience.
Storage Options for Chicken and Bacon Pot Pie
If you’re lucky enough to have leftovers, here’s how to store them:
- Fridge: Place any leftovers in an airtight container and store them in the fridge for up to three days. To reheat, pop it back in the oven at 180°C until warmed through, which keeps the pastry nice and crisp.
- Freezer: You can freeze this pie! Let it cool completely, then wrap it tightly with cling wrap and foil. It will keep for up to two months. When you’re ready to enjoy it, reheat straight from frozen in a preheated oven at 180°C until hot and bubbly.
Other Recipes You Might Love 🍲
If this Chicken and Bacon Pot Pie has whetted your appetite, here are a few other creamy classics to try:
Share Your Chicken and Bacon Pot Pie! 📸
So, what are you waiting for? Grab your skillet, and let’s get cooking this delightful Chicken and Bacon Pot Pie! Whether you’re serving it on a weeknight or as a comforting weekend meal, this pie is bound to be a hit. And if you try it, don’t forget to snap a picture and tag me @steph_cooks_stuff on Instagram – I’d love to see your creations! 📸
Chicken And Bacon Pot Pie
- Total Time: 50
- Yield: 4 1x
Description
Hey there, food lovers! Welcome to my one pan dinner series🍴💕 If you’re in the mood for a creamy, savory treat, then you’re in the right place. Whip up this mouthwatering Chicken, Bacon, and Leek pie tonight! And you do it all in one pan! Here’s how:
Ingredients
Instructions
- Preheat that oven to 220C! 🔥
- In an oven-safe frying pan, drizzle some olive oil and toss in the bacon, leeks, a pinch of salt and pepper, and chicken. Sizzle till the leeks get all cuddly and soft and your chicken is cooked to perfection. 😋
- Time to jazz things up! Stir in the Dijon, stock powder, dill and flour. Once mixed, pour in the cream and watch magic happen as it transforms into a luscious sauce. 🌟
- Hit stop on the heat! Layer those fresh spinach leaves right on top – but resist the urge to mix them in. 🚫🥄
- Drape the puff pastry sheets over your creamy mixture, giving those corners a little tuck. Before it heads to the oven, give the pastry a little spritz of olive oil. 🌬✨
- Into the oven it goes! Bake till it’s got that irresistible golden glow – around 20 minutes. 🥧
Slice, serve, and let your taste buds dance! 🍽✨
- Prep Time: 20
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Chicken breast works just fine but may cook a little faster, so keep an eye on it to prevent drying out.
Swap out the flour for gluten-free flour, and use a gluten-free puff pastry (which you can often find in the freezer section at the shops).
Certainly! Mushrooms, carrots, or peas would be a lovely addition. Just make sure any extra veggies are pre-cooked or sautéed before adding them to the filling.