Chicken Bacon and Leek Cottage Pie

  • 15MINS
  • 1HR
  • 424KCAL

Chicken, bacon and leeks in a creamy sauce topped with light mashed potatoes. A comfort food classic that's suitable for diet plans like Weight Watchers!

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5

NutritionPer Serving

  • Calories424
  • Carbs39g
  • Protein49g
  • Fat6.8g
  • Saturates2.5g
  • Sugars6g

Chicken Bacon and Leek Cottage Pie - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

You simply can’t beat a comforting pie, packed full of meat and veggies and ideal for a family dinner! Not only that, the classic combo of chicken and bacon adds a wonderful flavour that’s a little different to your typical chicken pies!

This Chicken Bacon and Leek Cottage Pie combines tender chicken pieces with fresh root vegetables in a creamy and indulgent sauce: a hearty dish that you can leave bubbling in the oven and filling your kitchen with a delicious bacony smell!

Because we’ve topped this dish with mashed potato, it’s a really filling and substantial meal, but you can add some freshly steamed vegetable and a glug of gravy to really finish it off.

What diets is this Chicken Bacon and Leek Cottage Pie suitable for?

This Chicken Bacon and Leek Cottage Pie recipe can be made gluten free if you swap out the following ingredients for gluten free versions:

  • Stock cube

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken Bacon and Leek Cottage Pie recipe?

  • You need to count 9 Points per portion of this Chicken Bacon and Leek Cottage Pie recipe if you’re on WW Green.
  • You need to count 7 Points per portion of this Chicken Bacon and Leek Cottage Pie recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Chicken Bacon and Leek Cottage Pie recipe if you’re on WW Purple.

Do you need any special ingredients to make Chicken Bacon and Leek Cottage Pie?

Nope, we’ve used simple and wholesome ingredients in this dish which you can easily grab at any supermarket!

 

This post contains affiliate links: what this means

A potato ricer is a neat little gadget for super smooth mashed potato: you can really taste the difference!

A deep ovenproof dish is needed to get a deliciously crispy potato top, like this one from Amazon.

How many calories are in this Chicken Bacon and Leek Cottage Pie?

There are 424 calories per portion in this Chicken Bacon and Leek Cottage Pie which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Chicken Bacon and Leek Cottage Pie is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 200ºC.

Step 2

Place the potatoes in a pan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until they are soft. Spray a frying pan with low calorie cooking spray and fry the leeks and onions for 2-3 minutes, until soft.

Step 2 pinchofnom.com Step 2 pinchofnom.com

Step 3

Add the chicken and bacon and cook for 5 minutes, then add mustard powder. Add the stock cube to the boiling water  and add 300ml of the chicken stock to the pan. Bring to a simmer and cook for 10 minutes.

Step 3 pinchofnom.com

Step 4

Add 75g of the cream cheese and the thyme to the chicken. Stir until completely mixed, then transfer to the ovenproof dish.

Step 4 pinchofnom.com

Step 5

When potatoes are cooked, drain and leave for a few minutes then mash until smooth.

Step 5 pinchofnom.com

Step 6

Add 25g of cream cheese, parsley and the remainder of the chicken stock to the mashed potatoes and mix. Season to taste with salt and black pepper.

Step 6 pinchofnom.com

Step 7

Spoon the potato over the chicken mix and level using the back of a fork. Sprinkle with the grated cheese and cook in the oven for 25-30 minutes until golden brown.

Step 7 pinchofnom.com

Chicken Bacon and Leek Cottage Pie - Pinch of Nom Slimming Recipes

What could I serve with this Chicken Bacon and Leek Cottage Pie?

You could serve this hearty dish alongside the following starter, accompaniment and dessert:

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How do you know when Chicken Bacon and Leek Cottage Pie is cooked?

The pie should be cooked until the chicken is cooked through and the cheesy potato topping is golden brown. This takes around an hour in total.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Chicken Bacon and Leek Cottage Pie in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chicken Bacon and Leek Cottage Pie in the fridge for approximately 3 days or so.

Can I freeze Chicken Bacon and Leek Cottage Pie?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Chicken Bacon and Leek Cottage Pie?

From chilled: Cover in tin foil and reheat in the oven until piping hot.

From frozen: Allow to defrost fully overnight and heat from chilled.

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Chicken Bacon and Leek Cottage Pie

Chicken, bacon and leeks in a creamy sauce topped with light mashed potatoes. A comfort food classic that's suitable for diet plans like Weight Watchers!
  • Prep Time
    15 MINS
  • Cook Time
    1 HR
  • KCals 424
  • Carbs 39G
  • WW Points:
  • 9 Green
  • 7 Blue
  • 3 Purple

Ingredients

  • 500 g chicken breast diced and visible fat and skin removed
  • 150 g bacon medallions cut into strips
  • 740 g potatoes washed, peeled and cut into quarters
  • 1 large leek trimmed, washed and sliced
  • 1 onion finely chopped
  • 100 g low fat cream cheese
  • 25 g low fat Cheddar cheese grated
  • 2 tsp English mustard powder
  • 1 chicken stock cube
  • 325 ml boiling water
  • 1 sprig fresh thyme leaves removed and chopped
  • 10g fresh parsley chopped
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Pre-heat the oven to 200ºC
  2. Place the potatoes in a pan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until they are soft. Spray a frying pan with low calorie cooking spray and fry the leeks and onions for 2-3 minutes, until soft.
  3. Add the chicken and bacon and cook for 5 minutes, then add mustard powder. Add the stock cube to the boiling water and add 300ml of the chicken stock to the pan. Bring to a simmer and cook for 10 minutes.
  4. Add 75g of the cream cheese and the thyme to the chicken. Stir until completely mixed, then transfer to the ovenproof dish.
  5. When potatoes are cooked, drain and leave for a few minutes then mash until smooth.
  6. Add 25g of cream cheese, parsley and the remainder of the chicken stock to the mashed potatoes and mix. Season to taste with salt and black pepper.
  7. Spoon the potato over the chicken mix and level using the back of a fork. Sprinkle with the grated cheese and cook in the oven for 25-30 minutes until golden brown.

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Recipe notes

Tip: The best potatoes to use for fluffy mash are Maris Piper, King Edward or Desiree.

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44 comments

See what others have to say

LucySunday 20th June 2021

Hi, can you serve this with rice instead of mash?

Reply

    HollyMonday 28th June 2021

    Hey Lucy, the mashed potato is the topping for the pie but you could serve with rice as well or some steamed veg. Hope that helps!

    Reply

Michelle FloodThursday 6th May 2021

Love this recipe! It’s a new favourite in our house. Nice and low in calories too. Really tasty.

Reply

    HollyMonday 10th May 2021

    Hey Michelle, thanks so much for your message we are so glad to hear you enjoyed this recipe!

    Reply

KatieSaturday 1st May 2021

Hi can you use dried thyme and parsley?

Reply

    HollyMonday 10th May 2021

    Hey Katie, Dried herbs are much more concentrated in flavour than fresh herbs are and so you’ll need to use much less in your recipe to avoid an overpowering, herby taste. Dried thyme would be fine in the cottage pie filling but I would avoid adding dried parsley to the mash as it may be a little crunchy. THIS article is really helpful when swapping fresh for dried herbs. Hope that helps!

    Reply

Lorna DuthieMonday 8th March 2021

Can this be adapted to cook in a slow cooker ?

Reply

    HollyMonday 8th March 2021

    Hi Lorna, have a look HERE at our slow cooker conversion guide it’s got lots of tips plus a time conversion chart, hope that helps!

    Reply

Lisa RichesTuesday 9th February 2021

Absolutely love this, hubby loved it too. What do people serve with it, we just had done veg!

Reply

    HollyWednesday 10th February 2021

    Hi Lisa, so glad you enjoyed the cottage pie! For some inspiration have a look at our Snacks and Sides category on the website for some ideas, hope that helps!

    Reply

Lorraine RTuesday 2nd February 2021

This was seriously delicious! Second time making it tonight, just as good as the first…. great recipe, thanks very much! 😁 it will be back by request.

Reply

    HollyTuesday 2nd February 2021

    Hi Lorraine, so glad you enjoyed this recipe!

    Reply

GemmaSunday 24th January 2021

How many grams is classed as one serving?

Reply

    LisaSunday 24th January 2021

    Hi Gemma, if you scroll down to the recipe card at the end of the page, it will tell you how many serving this recipe makes. This recipe makes 4 servings, so you just need to divide the dish into 4 portions. Hope this helps!

    Reply

Ingrid HeitkampFriday 15th January 2021

Finally got around to making this and it did not disappoint! Total hit in our home – will definitely be making this again 🙂

Reply

    HollyMonday 18th January 2021

    Hey Ingrid, so glad to hear you enjoyed the cottage pie!

    Reply

SamMonday 11th January 2021

My chicken mixture is very watery and the mash has just sunk into it, is that how it’s supposed to be?

Reply

    SharonTuesday 12th January 2021

    Hi Sam, many thanks for your feedback. We have adjusted the amount of chicken stock in this recipe slightly to ensure it is thicker if you make it again. Sorry for any inconvenience and hope this helps.

    Reply

ChantelleMonday 11th January 2021

Hi can you cook all of the ingredients (ensuring the chicken and bacon are cooked fully), then portion into individual portions with the mash potato on top and freeze, then fully defrost and cook in the oven for 30minutes rather than cooking for 30 minutes then freezing, would this work this ?? Thanks

Reply

    SharonMonday 11th January 2021

    Hi Chantelle, yes you could do this. When you’ve made the individual portions, allow them to cool, and as soon as they’re cool, pack and label with contents and date. Then you can freeze them. Defrost thoroughly in the fridge before cooking.

    Reply

Jenni AskinSunday 10th January 2021

This was so tasty. My fella is a picky eater but he gave it 10/10!

Reply

    HollyMonday 11th January 2021

    Hey Jenni, so glad to hear you and your partner enjoyed this!

    Reply

HayleySunday 13th December 2020

I don’t have any mustard powder what could I use instead?

Reply

    HollyMonday 14th December 2020

    Hi Hayley, if you don’t have mustard powder you could substitute it for Dijon mustard I would suggest 1tbsp of Dijon mustard for this recipe. Hope that helps!

    Reply

Nikki EllisFriday 11th December 2020

Hello,

I found when doing the mash potato I followed the recipe but it was like cement and wouldn’t really be spooned on top as it was just to thick and heavy. I cooked the potatoes for 20 minutes until soft and then mashed so not sure what went wrong.

Nikki

Reply

    HollyMonday 14th December 2020

    Hi Nikki, sorry you’ve had a little trouble with this recipe. In step 6 make sure to add cream cheese and the remainder of the chicken stock reserved from step 3 to the mashed potatoes and mix. Hope that helps!

    Reply

KatieWednesday 9th December 2020

When you change the serving size the amounts of stock and cream cheese stay the same in instructions so not quite right! Also when cooking chicken and bacon do they need to be completely cooked before adding stock? It just says 5 minutes and mine are still pink! 🙂

Reply

    HollyThursday 10th December 2020

    Hi Katie, just had a look at this recipe and have separated the boiling water and stock cube so that the measurement will alter when you change the serving size. The chicken is cooked for a total of 15 minutes in the pan and then is in the oven for 30 minutes so it should be cooked in that time. Hope that helps!

    Reply

elaineWednesday 9th December 2020

we loved this so much weekly favourite now

Reply

    HollyThursday 10th December 2020

    Hi Elaine, so glad you enjoyed this recipe!

    Reply

LouiseTuesday 8th December 2020

Loved the recipe x

Reply

    SharonTuesday 8th December 2020

    Hi Louise, we’re so pleased, thanks for letting us know!

    Reply

Amanda CoatesMonday 7th December 2020

Hi can I use a cook chicken instead of cooking it from raw ???

Reply

    LisaMonday 7th December 2020

    Hi Amanda
    Yes, you can, but add it at step 4 just before you put the potato topping on. Also, don’t forget that you should only reheat chicken once, so any left overs should be discarded. Hope this helps

    Reply

KayThursday 26th November 2020

It doesn’t say anything about how to cook the onions and leeks so threw them in with bacon and chicken and regretted it

Reply

    HollyFriday 27th November 2020

    Hi Kay, in step 2 spray a frying pan with low calorie cooking spray and fry the leeks and onions for 2-3 minutes, until soft then in step 3 you add the chicken and bacon to the same pan and cook for 5 minutes. Hope that helps!

    Reply

Emily HortonWednesday 25th November 2020

Another triumph, thank you for another awesome recipe x

Reply

    HollyThursday 26th November 2020

    Hi Emily, so glad you enjoyed this recipe!

    Reply

LouiseWednesday 25th November 2020

I’ve got sweet potatoes ok to use them instead? Xx

Reply

    HollyWednesday 25th November 2020

    Hi Louise, we haven’t tried using sweet potato as a topping for this pie but it should work fine. Let us know how you get on!

    Reply

EmmaTuesday 24th November 2020

What do you class as cream cheese?

Reply

    HollyTuesday 24th November 2020

    Hi Emma, cream cheese is any soft cheese like Philadelphia. Hope that helps!

    Reply

Ann MurrayMonday 23rd November 2020

What can i substitute cream cheese with as I cannot each cheese, any dairy ok but not cheese so for the chicken pie mixture and in the mashed potato on top?

Reply

    HollyTuesday 24th November 2020

    Hi Ann, once you have mashed the potato you could add a splash of milk to make it a little more creamy for the mashed potato topping and leave off the Cheddar cheese and alter the calories accordingly. For the chicken pie filling you could swap the cream cheese for Crème Fraîche, quark or Greek yogurt these should still give the pie a creamy sauce filling. Hope that helps!

    Reply

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