• Iris Windsor

Chicken and Bacon Pie

Updated: Jan 7, 2020

Who doesn't love a Shepherds Pie? This is a variation using chicken and I loved it.

You can use mashed cauliflower or sweet potato or a combination of both instead of potato

if you choose to have a more healthy topping

the flavour was beautiful.

Chicken and Bacon Pie


1 tablesp olive oil

500gms chicken thigh fillets diced into small bite sized pieces

100gms bacon lardons

2 leeks sliced

1 carrot peeled and diced

1 tablesp plain flour

250mls chicken stock

2 tablesp low fat creme fraiche or sour cream

800gms mashed potato (use approx 1kg potatoes)

handful fresh parsley chopped

50gms cheddar

extra to sprinkle on top

grated parmesan to sprinkle on top


1. Heat the oil in a large frying pan or shallow casserole.

2. Add the chicken and lardons and cook until golden.

3. Add the leeks and carrot and cook for 2-3 minutes, until softened.

4. Scatter over the flour and stir until absorbed.

5. Gradually pour in the stock then cook for 5 mins, or until the chicken is cooked through with no pink meat showing and the sauce has thickened.

6. Preheat the grill to its highest setting.

7. Stir the crème fraîche or cream into the chicken mixture and season well.

8. Carefully pour the mixture into a large baking dish

9. Peel and potatoes, cut into pieces

10. Prepare the mashed potato. Add salt and pepper.

11. Stir in the parsley and cheese.

12. Spoon it evenly over the chicken mixture.

13. Top with a little extra cheese, shredded and parmesan.

14. Grill until the topping is golden and crisp.

15. Serve with steamed vegetables or a tossed salad

To make mashed cauliflower.


one small cauliflower

2 tablesp butter


1. Cut cauliflower into florets

2. Steam till very soft

3. Mash well adding butter as you mash

4. Blitz till smooth

5. Use instead of potato


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