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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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
TinaSunday 21st January 2024
Can I use cream as don’t like cheese 🙈?
HollyMonday 11th March 2024
Hey Tina, the cream cheese thickens the filling of this pie so swapping for cream would make the filling a little too watery. You could swap for quark, crème fraîche or mascarpone and alter the calories accordingly. Hope that helps!
Laura BThursday 9th November 2023
Could you make the pie filling in a slow cooker?
Cheryl LloydThursday 8th February 2024
We have this article that has some really good advice about how to convert recipes for making in a slow cooker 😊
https://pinchofnom.com/how-to-convert-recipes-to-a-slow-cooker/
NicolaWednesday 8th November 2023
could you put a sliced potato topping on instead of mash??
Cheryl LloydThursday 8th February 2024
Yes, you could use a sliced potato topping if you prefer 😊
EmmaWednesday 26th July 2023
What could I swap the cottage cheese for? Would double cream be thick enough?
SharonThursday 19th October 2023
Hi Emma, our Chicken Bacon and Leek Cottage Pie uses cream cheese rather than cottage cheese. I would suggest sticking with cream cheese as double cream will probably make the filling too runny. Enjoy the recipe!
Jacqui HallasMonday 19th June 2023
Hi ladies 🙂 Thanks for reminding of this recipe, it is cooking as I type, had to change a couple of things, I have diabetes so Potatoes spike my Blood Sugar, but baby potatoes ( for me ) are fine, so instead of mash I made four little baby potatoes and sliced them, Thank You so much for this, I cannot wait for the new book to arrive!!
SharonWednesday 21st June 2023
Hi Jacqui, we’re so pleased to hear you’re making our Chicken Bacon and Leek Cottage Pie and thanks for sharing your suggestion for an alternative topping. Hope you enjoy our new book!
KirstenWednesday 17th May 2023
What could you use instead of leeks? My son doesnt like them!
SharonWednesday 17th May 2023
Hi Kirsten, if you leave the leek out it will change the flavour of the pie, but if you like, you could try adding another onion or adding some sliced spring onions instead. Hope you enjoy the recipe!
Sandra MSunday 5th March 2023
Made this recipe today for the first time and it was delicious and very filling Highly recommend. Great comfort recipe!
LisaSunday 5th March 2023
Glad you enjoyed it, Sandra. It’s one of my favourites too!
Trudy BrainTuesday 13th September 2022
I couldn’t you tell me which book thus recipe is on please. I have all four but can’t find it in any of the. TIA
HollyTuesday 13th September 2022
Hey Trudy, this recipe can be found in Comfort Food : Pages 172-173
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