Chicken Bacon and Leek Potato Pie: Why You’ll Love This

Besides the fact that it tastes like a creamy, savoury dream, this pie is also:

- Easy to prep – You can make most of it ahead of time!
- Super customisable – Switch up the veggies, the cheese, or even make it spicy!
- Family-friendly – Kids love it, adults devour it.
- Perfect for leftovers – It reheats like a dream, making it ideal for meal prep.

What Makes This Chicken Bacon and Leek Potato Pie So Good?

Let’s break down the goodness:

Chicken Thighs

I always use boneless, skinless chicken thighs in this recipe because they stay juicy and tender during cooking. Chicken breast can work in a pinch, but thighs really bring that extra flavour and richness to the pie.

Bacon

Bacon brings a salty, crispy, umami-packed hit that complements the creamy sauce perfectly. I like to use middle rashers, but streaky bacon also works beautifully.

Leeks

Leeks are the underrated heroes here. They add a subtle sweetness and melt into the sauce, giving everything a beautiful base flavour. If you’ve never cooked with leeks before, you’re in for a treat!

Mashed Potatoes

Let’s be honest – buttery mashed potato is basically the crown of this pie. I recommend Sebago potatoes for the fluffiest mash, and don’t skimp on the butter and cream. That golden cheesy crust on top? Chef’s kiss.

Cream Cheese & Pizza Cheese

The cream cheese gives the filling a thick, luscious texture that’s almost like a béchamel without the faff. And the pizza cheese on top (a tasty mix of mozzarella and cheddar) gives the pie a gooey, golden crust.

Tips and Tricks for the Best Chicken Bacon and Leek Potato Pie

- Use a wide frying pan to sauté the leeks, bacon, and chicken together. This helps everything brown properly instead of stewing.
- Don’t overcook the spinach – it just needs to wilt down slightly so it blends into the sauce.
- Make it ahead – You can assemble the pie completely and refrigerate it for up to 24 hours before baking. Just add 5–10 minutes to the baking time if cooking from cold.
- Want to save time? Use leftover mash or even pre-made mash (I won’t tell 😉).
- Make it spicy – Add a dash of chilli flakes or smoked paprika to the filling for a bit of a kick.

Serving Suggestions

This Chicken Bacon and Leek Potato Pie is rich and hearty, so I like to serve it with something light and fresh on the side to balance it out.

Try:

- A simple green salad with lemon vinaigrette
- Steamed green beans or broccolini
- Roasted carrots or pumpkin

And if you’re feeling extra, a little drizzle of gravy on the side never goes astray! 😉

To drink? Go for a buttery Chardonnay or a crisp Sauvignon Blanc – both work beautifully with the creamy filling.

Why Chicken Bacon and Leek Potato Pie is the Ultimate Make-Ahead Meal

One of the reasons I love making Chicken Bacon and Leek Potato Pie is because it’s not just delicious on the day – it’s also one of the best make-ahead meals you’ll ever cook. Whether you’re feeding a hungry crowd or planning out dinners for the week, this pie fits the bill perfectly.

You can prep the whole thing ahead of time – filling, mash, and all – and then simply pop it in the oven when you’re ready to eat. The flavours actually intensify a little as it sits, making it even more satisfying the next day. Honestly, this Chicken Bacon and Leek Potato Pie might taste even better as leftovers (if you’re lucky enough to have any!).

Plus, it’s freezer-friendly, which means you can make a double batch and stash one away for a rainy day. That’s the kind of meal prep magic we all need more of, right?

Whether you’re a busy parent, a meal prep queen (or king!), or just someone who loves a good hearty dinner without the fuss, Chicken Bacon and Leek Potato Pie delivers every time.

Storage Options for Chicken Bacon and Leek Potato Pie

Got leftovers? You’re in luck – this pie stores really well.

- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or microwave until hot all the way through.
- Freezer: You can freeze the pie before or after baking. If freezing before, make sure it’s completely cool and then wrap tightly in foil and cling film. Freeze for up to 2 months. To cook from frozen, bake covered at 180°C for 45 minutes, then uncover and bake until golden.
- Tip: If you’re freezing in individual portions, it’s perfect for quick lunches!

Other Recipes to Try

If you love my Chicken Bacon and Leek Potato Pie, here are a few other comfort food classics to add to your rotation:

Don't Forget to Share Your Creations!

If you make this Chicken Bacon and Leek Potato Pie, I want to see it! Snap a pic 📸 and tag me over on Instagram @steph_cooks_stuff – nothing makes my day like seeing your kitchen wins!

Final Thoughts

This Chicken Bacon and Leek Potato Pie is one of those recipes that just feels like home. It’s the kind of dish you make when you want something warm, creamy, and satisfying – and it never fails to hit the spot.

Whether you’re cooking for family, meal prepping for the week, or just treating yourself to something delicious, this pie has you covered. Try it once, and I promise it’ll earn a permanent place in your dinner rotation.

Chicken Bacon and Leek Potato Pie – your new favourite winter warmer, guaranteed!

Frequently Asked Questions

Q1. Can I make Chicken Bacon and Leek Potato Pie gluten-free?

Absolutely! This pie doesn’t use any flour or breadcrumbs, so it’s naturally gluten-free. Just double-check your chicken stock powder and cream cheese to be sure.

Q2. What can I use instead of cream cheese?

You could use a mix of thickened cream and a spoon of cornflour to mimic the creamy texture, or try a dairy-free cream cheese if needed.

Q3. Can I use puff pastry instead of mashed potato?

Sure! If you want a more traditional pie vibe, top it with a sheet of puff pastry and bake until golden and puffy. Just make sure your filling is cool before adding the pastry.

Chicken Bacon and Leek Potato Pie – The Ultimate Comfort Food