Chicken, leek, bacon and thyme pie




Prep Time


Cook Time

The addition of bacon and thyme takes a classic chicken and leek pie to another level.



For the chicken, leek, bacon and thyme pie

  • 50g butter
  • 2 leeks — thinly sliced
  • 4 spring onions — chopped
  • 4 rashers bacon — diced
  • 1 tablespoon fresh or dried thyme
  • ¼ cup flour
  • 1½ cups chicken stock
  • ½ cup cream
  • 1 cooked whole chicken — flesh shredded
  • Salt and ground black pepper, to taste
  • 2 sheets flaky pastry
  • 1 egg
  • 1 tablespoon water


For the chicken, leek, bacon and thyme pie

  • Preheat the oven to 200°C (180°C fan bake).
  • Melt the butter in a pan over a low heat. Add the leeks, spring onions, bacon and thyme and cook for about 6 minutes or until the leek is soft but not browned.
  • Sprinkle in the flour and mix well.
  • Add the stock and whisk well until the mixture is thick and smooth.
  • Stir in the cream and chicken. Taste and adjust seasonings.
  • Transfer to a pie dish and set aside to cool.
  • Cover the top of the pie with the pastry and decorate as desired, making a few small holes in the pastry so the steam can escape.
  • Beat the egg and water in a small bowl. Brush over the top of the pie.
  • Bake for 25–30 minutes or until golden brown.