Few things warm the soul quite like a creamy chicken pie. This Chicken & Leek Potato Top Pie is rich, hearty and packed with flavour—thanks to golden chicken thighs, sweet leeks, smoky bacon, and a velvety mustard-infused sauce. Topped with cheesy mashed potato and baked to perfection, it’s the kind of meal everyone looks forward to.
Whether you’re feeding a crowd or prepping ahead for busy nights, this family-friendly dish is full of smart shortcuts and simple swaps to suit your schedule or your budget.
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Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4–6
Time-Saving Notes
Make the mash in advance
Chop bacon, leek, and chicken up to 24 hours ahead and store in airtight containers in the fridge
Budget Notes
Leave out the bacon to save on cost—still rich and delicious without it!
Protein Swaps & Vegetarian Option
Want to change things up or go meat-free?
Try replacing the chicken with:
- Carrots
- Peas
- Zucchini
- Mushrooms
- Roasted kūmara or pumpkin
- A medley of these makes a hearty vegetarian potato top pie with all the same creamy comfort.
This Chicken & Leek Potato Top Pie is everything you want from a comforting winter meal—easy, affordable, and full of flavour. Add it to your weekly dinner rotation and enjoy the leftovers for lunch the next day.
Chicken & Leek Potato Top Pie
Ingredients
- 1 tbsp neutral oil - I use canola or vegetable oil
- 700 grams chicken thigh - cut into bite sized pieces
- salt and pepper
- 75 grams butter - split into 60 grams and 15 grams
- 1 leek - split down the middle and washed well. Then thinly sliced and split into greens and whites.
- 4 rashers bacon - sliced into 1cm pieces
- 2½ cups milk
- ¼ cup white flour
- 1 can corn kernals - drained
- 2 tsps wholegrain mustard
To serve
- mashed potato - see notes
Instructions
-
Preheat oven to 180 degrees fan bake.
-
Heat 1 tablespoon of oil in a large frypan over a medium heat.
-
Season the chicken well with salt and pepper and fry until cooked through and golden. Remove from the pan and set aside.
-
While the chicken cooks, add 15 grams of butter to a medium sized pan over a medium heat Add the whites of the leeks. Cook for approximately 4 minutes, until slightly softened. Then add the greens of the leeks and the bacon. Season lightly as bacon is salty. Cook, stirring occasionally, until leeks are glossy and translucent, and bacon is cooked through.
-
Make the sauce by adding 60 grams of butter to a medium sized pot over a medium heat. Once butter has melted, add the flour, cook off for a couple of minutes, stirring with a wooden spoon.
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Once golden, take off the heat and add ½ a cup of milk. Stir to combine and if needed, whisk.
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Place back on the heat and add the remaining milk gradually. Whisking out any lumps. Once the sauce is thick and creamy, add the mustard and season with salt and pepper. Taste and adjust seasoning if needed.
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Take the sauce off the heat and add the chicken, corn and leek & bacon mix. Transfer to your oven proof pie dish
-
Take your mashed potato and spoon over the top of the chicken. You can drag a fork over the top of the potato to give it a pretty pattern too if you like.
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Place in the oven for 12 – 15 minutes to cook
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Turn the oven to grill at the end for a few minutes if you want the top to brown.
-
Serve with your favourite green vegetables
Recipe Notes
TIME SAVING NOTES
Make the mash in advance. Chop the bacon, leek & chicken up to 24 hours in advance and store in airtight containers in the fridge.
BUDGET NOTES
Leave out the bacon if on a budget.
PROTEIN CHANGES
You could make this a vegetarian pie by swapping the chicken for a medley of vegetables like carrots, pea’s, zucchini, mushroom, roast kumara, or pumpkin. For the mash: Peel and chop 1 kg potatoes and boil. Once cooked, drain well and mash, once smooth add 1 cup of grated cheese, 50 grams of butter, ¾ cup of milk or cream (or a combo) and season well with salt. Mix until smooth. Use half for the pie topping and half as a side in another dish (I suggest the Oven Baked Lamb Chops!)
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