This pie attracted a lot of “oohhhs” and “aaaahhhs” earlier this week when I took left overs to work. So for all the working peeps out there who want to pimp their dinner and left over options, have a go at making this pie.

As with most of the meals we make at home, this delicious pot pie can be adapted to suit whatever is in the fridge. I’d bought some leeks last week because they were super cheap, and as we happened to have bacon and cream, the pie evolved from there.

Have a go at making your own version of the ever humble pot pie, or follow my lead to make this one.


1 cup besan (chickpea) flour*
1 pinch salt
1/4 cup olive oil
Up to 1/2 cup water

2 whole leeks sliced thin
Handful button mushrooms diced
2 garlic gloves crushed
5 middle bacon rashes diced
Chicken stock cube
6 eggs
1/2 cup cream
Sprinkle parmasen cheese
Salt and pepper

*Besan flour is wheat free and a big bag of it costs approx $2 in the Indian food section at the supermarket. You could potentially use wheat flour or another alternative, however be prepared to adjust other ingredients in the dough to achieve the right consistency.


  • Preheat oven 180 degree and make a start on the pastry by chucking the flour and salt in a food processor (or powerful blender) and whiz up for approx 10 seconds
  • While still whizzing, add olive oil and whiz until starts to resemble breadcrumbs
  • Gradually add water, a little at a time. Add enough water until a sticky dough starts to form.
  • Flour up a chopping board and start rolling it out. We used an old wine bottle which works just as well as a rolling pin.
  • Don’t be too precious here, as long as you’ve got a slab of pastry that’ll cover the top of your pie dish that’s all that matters!
  • Leave the pastry aside and bring out a big saucepan
  • Saute the bacon, leeks and garlic with a little oil or butter
  • Add mushrooms and continue to cook it down
  • Crumble in chicken stock cube, mix through
  • In a bowl crack the eggs, add cream, parmasen, salt and pepper and whisk
  • Turn off the heat and stir in the egg mix
  • Pour into your pie dish (you can use a big casserole dish or even little ramikins work well)
  • Lay the pastry on top and cinch in the edges to your dish. Pop a couple of holes in the pastry using a fork.
  • Sprinkle with sesame seeds if you’re feeling fancy
  • Pop in oven for approx 40 mins

Serve with mashed sweet potato and greens.

Nutritional highlights

Olive oil – Don’t be too concerned that there’s a bit of oil in this dish. Olive oil can help to elevate HDL (high density lipoprotein or “good”) cholesterol. High levels of HDL plays an important role on preserving brain function – hello smarty pants! Olive oil is also rich in antioxidants and one of the most healthful oils for general use.

Leek – The powerful ingredient is related to the onion family. Due to its mild astringent qualities, it is known to help with the treatment of diarrhea and internal bleeding.

Garlic – Also a member of the onion family, garlic can boost immunity to diseases as it has antibacterial, antifungal and antithrombic effects. Long term use of garlic can can benefit people who are predisposed to conditions such as heart disease, cancer or diabetes or have a family history of them. Put off by the strong smell? Garlic breath can be reduced by eating fresh parsley with it. Give it a go!

Brain Building Nutrition: how dietary fats and oils affect mental, physical, and emotional intelligence, Michael A Schmidt, 3rd edition, California, 2007

Nutrients A-Z, A Users Guide to Foods, Herbs, Vitamins, Minerals & Supplements, Dr Michael Sharon, Australia, 2004

One thought on “Bacon and Egg Pot Pie

  1. Pingback: Poacher’s Pie / Krypskyter Pai | RecipeReminiscing

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