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!
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NutritionPer Serving
- Calories403
- Carbs39g
- Protein46g
- Fat6.1g
- Saturates2.2g
- Sugars6g
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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.
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!
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‘Amazing best thing I've cooked in years cannot wait to eat the other half tomorrow’
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 403 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 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 4
Add 75g of the cream cheese and the thyme to the chicken. Stir until completely mixed, then transfer to the ovenproof dish.
Step 5
When potatoes are cooked, drain and leave for a few minutes then mash until smooth.
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 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.
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:
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 403
- Carbs 39G
Instructions
- Pre-heat the oven to 200ºC
- 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.
- 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.
- Add 75g of the cream cheese and the thyme to the chicken. Stir until completely mixed, then transfer to the ovenproof dish.
- When potatoes are cooked, drain and leave for a few minutes then mash until smooth.
- 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.
- 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.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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86 comments
See what others have to say
SamSaturday 29th January 2022
Picky eaters in my house that don’t like bacon what can i use instead to get the same flavour
HollyTuesday 1st February 2022
Hey Sam, you could swap out the bacon for some smoked ham. Add it along with the cream cheese in step 4. Hope that helps!
ElizabethMonday 24th January 2022
Hello.
Can’t wait to try this recipe ☺️ Would you be able to tell me how many calories I can take off if I don’t add the Bacon? Thanks!
HollyTuesday 25th January 2022
Hey Elizabeth, if you have a look at THIS article it talks through how we work out the nutritional information so you can make any changes you’d like. Hope that helps!
Gillian CastanhaWednesday 19th January 2022
Absolutely loved this it was so easy to prepare and a really tasty satisfying meal. I did cut down on the stock to make a firmer base for the potatoes. Another favourite to add to my very long list of Pinch of Nom recipes.
HollyThursday 20th January 2022
Hey Gillian, thanks so much for your message we are so glad to hear you enjoyed this recipe!
HollyWednesday 10th November 2021
Test
karen caddickSunday 25th July 2021
Hi would this work with sliced potatoes instead of mash.
HollyMonday 26th July 2021
Hey Karen, yes you could swap the mash for sliced potatoes just be sure not to overcook them as the timings may be different. Hope that helps!
AnneMonday 28th June 2021
Made this last night absolutely fantastic. The only mistake I made was not to read the instructions from the top of the page. And didn’t add the leeks & onions till later. But all good. Lovely dish served with broccoli & Carrots Yummy
HollyMonday 26th July 2021
Hey Anne, thanks so much for your message we are so glad to hear you enjoyed this cottage pie!
LucySunday 20th June 2021
Hi, can you serve this with rice instead of mash?
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!
Michelle FloodThursday 6th May 2021
Love this recipe! It’s a new favourite in our house. Nice and low in calories too. Really tasty.
HollyMonday 10th May 2021
Hey Michelle, thanks so much for your message we are so glad to hear you enjoyed this recipe!
KatieSaturday 1st May 2021
Hi can you use dried thyme and parsley?
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!
Lorna DuthieMonday 8th March 2021
Can this be adapted to cook in a slow cooker ?
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!
Lisa RichesTuesday 9th February 2021
Absolutely love this, hubby loved it too. What do people serve with it, we just had done veg!
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!
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.
HollyTuesday 2nd February 2021
Hi Lorraine, so glad you enjoyed this recipe!
GemmaSunday 24th January 2021
How many grams is classed as one serving?
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!
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 🙂
HollyMonday 18th January 2021
Hey Ingrid, so glad to hear you enjoyed the cottage pie!
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?
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.
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
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.
Jenni AskinSunday 10th January 2021
This was so tasty. My fella is a picky eater but he gave it 10/10!
HollyMonday 11th January 2021
Hey Jenni, so glad to hear you and your partner enjoyed this!
HayleySunday 13th December 2020
I don’t have any mustard powder what could I use instead?
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!
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
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!
pamWednesday 1st December 2021
some potatoes need a splash of milk to soften up
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! 🙂
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!
elaineWednesday 9th December 2020
we loved this so much weekly favourite now
HollyThursday 10th December 2020
Hi Elaine, so glad you enjoyed this recipe!
LouiseTuesday 8th December 2020
Loved the recipe x
SharonTuesday 8th December 2020
Hi Louise, we’re so pleased, thanks for letting us know!
Amanda CoatesMonday 7th December 2020
Hi can I use a cook chicken instead of cooking it from raw ???
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
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
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!
Emily HortonWednesday 25th November 2020
Another triumph, thank you for another awesome recipe x
HollyThursday 26th November 2020
Hi Emily, so glad you enjoyed this recipe!
LouiseWednesday 25th November 2020
I’ve got sweet potatoes ok to use them instead? Xx
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!
EmmaTuesday 24th November 2020
What do you class as cream cheese?
HollyTuesday 24th November 2020
Hi Emma, cream cheese is any soft cheese like Philadelphia. Hope that helps!
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?
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!
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