Chicken, Bacon and Leek Crumble – Comforting Family Bake

Why We Love This Recipe

There’s something so comforting about a creamy, savoury bake — and this Chicken, Bacon, Leek & Mushroom Crumble delivers just that. It has all the flavours of a classic pie, with tender chicken, smoky bacon, sweet leeks, and earthy mushrooms wrapped in a rich, creamy sauce. The golden, cheesy crumble topping adds the perfect crunch, making every bite pure comfort. It’s a proper Yorkshire-style dish — hearty, homely, and made for sharing.

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Why This Dish Works on a Budget

This recipe makes the most of everyday ingredients and stretches them into a satisfying family meal. Chicken thighs are affordable and packed with flavour, while leeks and mushrooms bulk out the filling beautifully. The crumble topping is made from cupboard staples — flour, oats, butter, and cheese — giving you a delicious finish without extra cost. It’s proof that comfort food doesn’t have to be expensive.

A Little Bit of History

The humble crumble was born out of wartime Britain, when pastry ingredients were scarce, and rationing made cooks inventive. The savoury version followed soon after, becoming a thrifty and comforting staple of family cooking. This recipe keeps that tradition alive — a dish full of flavour, warmth, and nostalgia, with a modern twist of mushrooms for extra depth.

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Will You Be Trying It?

If you love creamy, comforting dishes with plenty of texture and flavour, this one’s a must-try. It’s simple enough for a weeknight dinner yet comforting enough for Sunday lunch. Plus, it reheats beautifully — perfect for leftovers or batch cooking.

Final Thoughts

This Chicken, Bacon, Leek & Mushroom Crumble is the definition of comfort food — creamy, cheesy, and full of homely flavours. Serve it with some steamed greens or crispy potatoes, and you’ve got a meal that’ll make everyone around the table happy. Warm, filling, and easy on the budget — just how family cooking should be.

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Budget Breakdown 🛒💷

Here’s how the cost per portion stacks up across the top 5 UK supermarkets:

• Aldi – £0.79
• Asda – £0.84
• Sainsburys – £0.87
• Tesco – £0.82
• Morrisons – £0.86

(Prices and stores correct at the time of posting — always worth checking for offers!)

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Print Recipe

Chicken, Bacon, Leek and Mushroom Crumble

Being from Yorkshire, there’s nothing quite like a good pie. Whether it’s at the football cheering on Barnsley with a cup of Bovril, in the pub with a pint, or at home with the family, a hearty pie hits the spot. But when life gets busy and you don’t have time for a traditional pie, this Chicken, Bacon & Leek Crumble delivers all the comfort of a classic pie — with a rich, creamy sauce and a golden, cheesy crumble topping.

Prep Time25 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Main Course

Cuisine: British

Servings: 8 portions

Calories: 430kcal

Cost: from £0.79

Ingredients

Filling

• 1,200 g skinless boneless chicken thighs
• 500 ml full-fat milk
• 200 ml water
• 2 sprigs fresh thyme
• 400 g leeks sliced
• 150 g mushrooms sliced
• 300 g back bacon diced
• 50 g cheddar cheese grated
• 50 g butter
• 50 g plain flour

Crumble Topping

• 150 g plain flour
• 100 g oats
• 125 g cold butter diced
• 80 g Parmesan cheese grated
• 50 g cheddar cheese grated

Instructions

Poach the chicken

• Place the chicken thighs in a saucepan and pour in the milk. Bring gently to a boil, then reduce the heat and simmer for 10 minutes. Remove the chicken and set aside, reserving the milk for the sauce.

Make the crumble

• While the chicken poaches, make the crumble topping. Rub together the cold butter, flour, and oats in a bowl until it resembles coarse breadcrumbs. Stir in the Parmesan and cheddar cheese. Set aside.

Prepare the sauce

• Preheat the oven to 180°C.
• Heat a little oil in a pan and fry the bacon until cooked and slightly crisp. Add the leeks and cook until they start to soften, then add the mushrooms until softened.
• Add 50g butter, stir in the plain flour to form a roux, then slowly whisk in the reserved milk and water, stirring continuously to avoid lumps.
• Once smooth, stir in the grated cheddar and season well.

Assemble

• Cut or shred the poached chicken into bite-sized pieces and mix into the sauce. Transfer the mixture to an ovenproof dish and sprinkle the crumble evenly over the top.

Bake

• Bake for 35 to 40 minutes, until the topping is golden, crisp, and bubbling at the edges.

🍽️ Serving Suggestions

• Serve straight from the oven with a side of crispy potatoes, steamed greens, or a simple salad for a complete family meal.

Notes

• Make ahead: You can assemble the dish a few hours in advance and bake just before serving.
• Vegetarian option: Swap chicken and bacon for mushrooms, leeks, and a handful of cooked beans for a veggie-friendly crumble.
• Crispier topping: Scatter a few extra oats or grated cheese on top before baking.