Craving comfort food without compromising your health goals? This Chicken, Leek & Bacon Pot Pie brings all the cozy, savoury flavours of a traditional pie—lightened up and packed with protein. It’s a wholesome, satisfying meal that won’t blow your budget or your macros.
Table of Contents
Why You’ll Love This Pot Pie
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High in protein: 50g per serve to keep you full and fuelled
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Lighter twist on a classic: Puff pastry top only, with added greens
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Budget-friendly: Just $4 per serve
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Meal prep friendly: Make ahead and reheat with ease
If you’re looking for a filling dinner that feels indulgent but supports your goals, this pie is a must-try.
Ingredients
Serves: 1
Prep + Cook Time: 35–40 minutes
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120g chicken breast, diced
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10g plain flour
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15g onion, diced
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3g minced garlic
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30g diced bacon
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3g thyme
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120ml chicken stock
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50g peas
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80g broccoli, chopped
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50g light puff pastry
Method
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Preheat the oven to 180°C (fan-forced).
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Sauté the aromatics: In a non-stick pan, cook the garlic and onion until softened. Add diced bacon and chicken, season with salt and pepper, and cook until sealed.
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Build the filling: Add the chicken stock, thyme, and plain flour. Bring to a boil while stirring to dissolve the flour. Reduce to a simmer, then add peas and broccoli. Cook for 10–15 minutes until the mixture thickens slightly.
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Assemble and bake: Transfer the filling into an oven-safe ramekin. Top with the puff pastry and seal the edges with a knife. Poke a small hole in the top to allow steam to escape. Bake for 15–20 minutes or until the pastry is golden and crispy.
Nutrition Per Serve
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Calories: 409
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Protein: 50g
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Fat: 10g
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Carbohydrates: 28g
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Fibre: 5g
A perfectly balanced meal with comforting flavours and muscle-supporting protein.
Make It Your Own
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Low-carb swap: Skip the pastry and top with mashed cauliflower or sweet potato
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Add herbs: Try rosemary or sage for a deeper wintery flavour
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Make it dairy-free: Use dairy-free puff pastry and chicken stock