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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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
JessThursday 24th February 2022
What alternatives could be used instead of cream cheese? Could you use crème fraiche instead?
HollyTuesday 1st March 2022
Hi Jess, you could swap the cream cheese for quark, mascarpone or as you have said crème fraiche. Hope that helps!
LAURA KELLYThursday 10th February 2022
Could I use the filling and eat it with rice instead of making it into a pie??
SharonFriday 11th February 2022
Hi Laura, yes you could eat the filling with rice if you prefer.Thanks for sharing your idea!
JpatWednesday 9th February 2022
You always use fresh herbs in your recipes and it can be difficult to get some of them. How much dried thyme would u suggest using in this recipe and can you please consider adding details for dried herbs substitution in your recipes please.
HollyWednesday 9th February 2022
Hey, we have an article HERE that talks through dried vs fresh herbs which you might find helpful for this recipe. For recipes that need to be cooked for over 10 minutes fresh and dried herbs can be used interchangeably with no real impact on the flavour. Hope that helps!
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