Chicken, leek, mushroom and bacon pie

13 INGREDIENTS • 10 STEPS • 50MIN

Chicken, leek, mushroom and bacon pie

Recipe

4.1

9 ratings
Does a pie need pastry to be called a pie? We reckon this still counts – a creamy and rich chicken, leek and bacon filling is topped with thin, crispy slices of potato. It’s a real comforting hug of a dish.
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Does a pie need pastry to be called a pie? We reckon this still counts – a creamy and rich chicken, leek and bacon filling is topped with thin, crispy slices of potato. It’s a real comforting hug of a dish.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

50MIN

Total time

Ingredients

Servings
4
1 tbsp
olive oil
3 rashers
bacon, roughly chopped
4
small M&S Oakham Gold chicken breast fillets, diced
2
leeks, finely sliced
200 g
M&S British chestnut mushrooms, finely sliced
2 tsp
thyme
1
chicken stock cube
650 ml
water, boiled
2 tbsp
English mustard
2 tbsp
M&S British crème fraîche
2 tsp
cornflour
mixed to paste with water
4
large potatoes
1 pack
(300 g)
M&S green vegetable medley

Nutrition per serving

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Calories
476kcal
Fat
13.8 g
Saturates
4.7 g
Sugars
3.0 g
Salt
1128.1 mg
Love This Recipe?
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Chicken, leek, mushroom and bacon pie
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Slice the potatoes (4) as thinly as possible – use a mandolin if you have one. Keep in water until you need them.
step 2
Heat the oil (1 tbsp) in a large frying pan, fry the bacon (3 rashers) for 1 minute.
step 3
Add the chicken (4) and thyme (2 tsp), season with salt and black pepper, Cook for 3-5 minutes until the chicken begins to turn golden.
step 4
Add the leeks (2) and mushrooms (200 g) and cook for another 5-8 minutes until they become soft and tender.
step 5
Crumble in the stock cube (1), add the water (650 ml) and mustard (2 tbsp) give everything a stir.
step 6
Cover loosely with a lid and simmer for 10 minutes. Then in the meantime, preheat the oven to 200°C/180°C fan.
step 7
Mix the cornflour (2 tsp) with 1 tbsp cold water in a small bowl. Reduce the heat, mix in the crème fraîche (2 tbsp) and the cornflour mixture, stir until the sauce thickens.
step 8
Transfer the mixture to an oven proof dish. Cover with an even layer of the potato slices.
step 9
Bake for 30-35 minutes until golden and bubbly around the edges.
step 10
Serve with green vegetable medley (1 pack).
step 10 Serve with green vegetable medley (1 pack).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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