Chicken, Leek, Bacon & Mushroom Pot Pie

Chicken, Leek, Bacon & Mushroom Pot Pie

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Chicken, Leek, Bacon & Mushroom Pot Pie

Our Chicken, Leek, Bacon & Mushroom Pot Pie is a definite favourite with the children – there is never any leftovers! Chef Shannon says the children love this creamy dish
with a flaky pastry top. The perfect tasty dinner that the whole family will love!

This recipe was provided by our wonderful Chef Shannon at Guardian Torquay.

Serves 4-6


  • Olive oil
  • 2 Leeks, whites thinly sliced
  • 3 tablespoons Garlic, minced
  • 300g Bacon, thinly sliced
  • 1 bunch of Thyme, leaves picked
  • 400g Button Mushrooms, sliced
  • 800g Diced Chicken (breast or thigh)
  • 2 tablespoons Flour
  • 400ml Milk
  • 400ml Chicken Stock
  • 800g Potatoes, diced
  • 2 tins Chickpeas, drained
  • 4-5 sheets Puff Pastry


    1. Preheat the oven to 180°C.
    2. Cook the bacon in the oven for 20-30 minutes until crispy.
    3. In a large pot, heat some olive oil over medium heat. Add the leeks and garlic and cook until softened.
    4. Add the mushrooms and thyme to the pot and cook until fragrant.
    5. Add the diced chicken to the pot and cook until no longer pink.
    6. Sprinkle the flour over the chicken mixture and stir well to combine.
    7. Pour in the milk and chicken stock and stir until the mixture thickens.
    8. Add the diced potatoes, cooked bacon, and drained chickpeas to the pot.
    9. Simmer the mixture for about 15-20 minutes, or until the potatoes are tender.
    10. Transfer the mixture to a large baking dish.
    11. Cover the mixture with puff pastry, trimming any excess pastry.
    12. Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and cooked through.
    13. Serve hot and enjoy the delicious, creamy pot pie!

Dairy Free alternative: Swap the milk for the coconut cream.

More veggies: Add broccoli, spinach, shredded zucchini, peas, corn or any other seasonal or favourite vegetables.

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