Family Chicken, Leek & Bacon Pie

Serves: 6
Preparation Time: 10
Cooking Time: 60


  • 800g Chicken thigh, sliced
  • 50g butter
  • 2 medium-sized leeks, sliced
  • 2 carrots, peeled and diced into 1cm cubes
  • 2 large potatoes, diced into 1 cm cubes
  • 100g bacon, sliced
  • 2 tsp fresh Thyme
  • 1 ½ tbsp Dijon mustard
  • 1 cup plain flour
  • 1L Campbell’s Real Stock - No Added Salt Chicken
  • 1 sheet puff pastry


  1. Preheat oven to 180 °C

  2. In a large pot heat 20g butter, add sliced chicken and cook until starting to brown, about 10 mins. Remove chicken from pot, set aside. Add remaining butter to the pot. Add bacon, leek, potato, carrot and thyme cook for 10 minutes, stirring occasionally. Return chicken to the pot, add mustard and stir until combined. Add the flour until combined, add the Campbell's Real Stock, and mix well.

  3. Bring mixture to the boil, then return to a simmer for 10 minutes.

  4. Place chicken mixture into a 10 cup (2 ½ litre) pie dish. Place pastry over the mixture and bake in the oven for 35 minutes.


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