Chicken & Bacon Mashed Potato Pie

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

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5 from 5 votes

This chicken and bacon pie is topped with mashed potato to create the ultimate comfort dinner!

Prep Time10

Total Time1 10

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

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

Filling

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

Topping

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

Instructions

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.

Video

Notes

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.

Nutrition