Preheat the oven to 400 degrees.

In a large roasting pan, cook the bacon and chicken together for about 20 minutes. Flip the bacon after 10 minutes of baking. Remove the bacon when it’s done to your liking, and test the chicken with a meat thermometer. It’s done when it reaches an internal temperature of 165 degrees in the thickest part of the chicken breast. Chop the cooked chicken and bacon into bite sized pieces. Lower the oven temperature to 325 degrees.

While the chicken and bacon are cooking, prepare the vegetables. Heat the olive oil over medium heat in a large, oven-safe casserole dish or skillet. Add the leeks, celery, mushrooms, thyme, and salt. Stir together and cover. Cook over medium heat for about 5 minutes, or until the vegetables are crisp tender.

Add the chicken broth to the pan, along with the cooked chicken and bacon. Stir together, and transfer the mixture, covered, to the 325 degree oven. Heat everything together for five minutes. Serve warm.