Chicken Bacon and Leek Pot Pie Casserole
Cozy up with the ultimate comfort food: Chicken Bacon and Leek Pot Pie Casserole! This hearty dish takes the classic pot pie to new heights with juicy chicken, crispy thick-cut bacon, and tender leeks, all nestled in a rich, creamy thyme-infused sauce. A golden, flaky puff pastry crust crowns this casserole, offering an irresistibly buttery crunch in every bite. Perfect for family dinners or potluck gatherings, this recipe combines simple, wholesome ingredients with easy cooking techniques to create a meal that’s as satisfying as it is crowd-pleasing. With just 20 minutes of prep and the convenience of a one-dish bake, you'll have a comforting homemade pot pie ready to serve in under an hour. Keywords: chicken pot pie casserole, bacon and leek casserole, puff pastry pot pie, comfort food recipes, easy family dinners.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 slices Thick-cut bacon
- 2 medium Leeks
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken stock
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Frozen puff pastry sheet
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with a pinch of salt and pepper.
In a large skillet, heat olive oil over medium heat. Cook the chicken breasts for 4-5 minutes on each side until golden brown but not fully cooked through. Remove from the skillet and set aside to cool slightly, then dice into bite-sized pieces.
In the same skillet, cook the bacon slices over medium heat until crispy. Remove the bacon, chop into bite-sized pieces, and set aside. Reserve about 1 tablespoon of bacon grease in the skillet.
Clean the leeks thoroughly, as they can contain grit, then slice them into thin rounds.
Add the sliced leeks to the skillet with the reserved bacon grease and cook over medium heat for 3-4 minutes until softened. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the chicken stock, ensuring no lumps form. Cook until the mixture thickens slightly, about 2-3 minutes.
Stir in the heavy cream, thyme, salt, and black pepper. Let the sauce simmer on medium-low heat for another 2 minutes.
Add the cooked chicken, bacon, and leeks back into the skillet with the sauce. Stir to combine well.
Pour the mixture into a 9x13-inch casserole dish, spreading it out evenly.
Roll out the puff pastry sheet to fit over the casserole dish. Lay the pastry over the filling, tucking any excess pastry around the edges.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the puff pastry to give it a golden, glossy finish.
Using a sharp knife, cut a few small slits in the pastry to allow steam to escape while baking.
Place the casserole dish on the middle rack of the oven and bake for 25-30 minutes, or until the puff pastry is golden brown and flaky.
Remove from the oven and let cool slightly before serving. Enjoy your hearty Chicken Bacon and Leek Pot Pie Casserole!
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 4802 mg | 209% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.9 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1617 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
