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Golden chicken, bacon, leek and mushroom crumble fresh from the oven, topped with a crispy cheese and oat crumble.
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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
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: British
Keyword: bacon, chicken, comforting, Crumble, leek, mushroom, Pie
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.