Chicken, Leek & Bacon Savoury Crumble – A Winter Warmer

Hi, Scott here with this week’s recipe! As you’ll know from last week’s podcast, our seed of the month is leeks—one of my favourite crops to grow. They’re a real winter staple, perfect for adding a mild, onion-like flavour to hearty dishes.

This week, I’ve got the perfect winter warmer for you: Chicken, Leek & Bacon Savoury Crumble. Think of it as a twist on a classic chicken and leek pie, but instead of pastry, we’re topping it with a cheesy, savoury crumble for extra texture and flavour. I like to use chicken thighs for their richer taste, but if you prefer breast meat, that works just as well.

So, let’s head to the kitchen and get cooking!

This recipe serves 4 to 6 people, and as always, you can find more recipes at theveggrowerpodcast.co.uk and on my Instagram, Seed to Table Plot 13.

Ingredients

For the filling:

  • 900g skinless, boneless chicken thighs
  • 400g leeks, sliced
  • 300g bacon lardons
  • 500ml full-fat milk
  • 200ml water
  • 50g cheddar cheese, grated
  • 50g butter
  • 50g plain flour

For the savoury crumble topping:

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

Method

1. Poach the Chicken

  • Add the chicken thighs to a saucepan with a lid.
  • Pour in the milk, bring to a gentle boil, then reduce the heat and simmer for 10 minutes with the lid on.
  • Once poached, remove the chicken, set it aside, and reserve the milk for the sauce.

2. Make the Sauce

  • Heat a little oil in a pan and fry the bacon lardons and leeks until the leeks start to soften.
  • Add 50g butter, then stir in the plain flour to form a roux.
  • Gradually whisk in the reserved milk and water in three stages, stirring continuously to avoid lumps.
  • Once smooth, stir in the grated cheddar to create a rich, creamy sauce.

3. Assemble the Dish

  • Cut or shred the poached chicken into bite-sized pieces and mix it into the sauce.
  • Transfer the mixture to an ovenproof dish.

4. Make the Savoury Crumble

  • In a bowl, rub together the cold butter, flour, and oats until it resembles coarse breadcrumbs.
  • Stir in the Parmesan and cheddar cheese for extra flavour.
  • Sprinkle the crumble evenly over the chicken and leek mixture.

5. Bake

  • Preheat your oven to 180°C.
  • Bake for 35–40 minutes, until the topping is golden and crisp.

And that’s it—a hearty, comforting dish that’s packed with flavour and perfect for chilly evenings!

Give it a try and let me know what you think by tagging me on Instagram or leaving a comment on the blog. Until next time, happy cooking!

The post Chicken, Leek & Bacon Savoury Crumble – A Winter Warmer appeared first on The Veg Grower Podcast.



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