Chicken & leek pies

Chicken & leek pies

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(25 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 2

Comfort food doesn't have to mean calories, this superhealthy pie uses filo pastry to keep it low in saturated fat

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
538
protein
43g
carbs
55g
fat
17g
saturates
5g
fibre
7g
sugar
15g
salt
1.4g

Ingredients

  • 1 large sweet potato, cut into chunky chips
  • 4 tsp olive oil
  • 2 chicken breasts, chopped into bite-size chunks
  • 1 leek, finely sliced
  • 1 carrot, chopped
  • 225ml low-sodium chicken stock
  • 2 tsp wholegrain mustard
  • 85g light soft cheese
  • 2 tbsp chopped tarragon leaves
  • 2 sheets filo pastry

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Method

  1. Heat oven to 200C/180C fan/gas 6. In a roasting tray toss the sweet potatoes with 2 tsp of the oil and some seasoning. Cook for 30-40 mins, until golden and crisp. Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.
  2. Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.

Recipe from Good Food magazine, October 2010

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Comments

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missmatch's picture
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Amazing, made with 3 chicken breasts and upped the other ingredients a bit. Used puff pastry. Even the 5 year old cleaned his plate which is high praise indeed!

shedley's picture

Made this recipe a few times now and love it! Followed the recipe to the letter and it's a firm favourite in our house!

minxy_uk's picture
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Brill! Loves this recipe- quick and easy to do and packed with flavour. I threw mushrooms in at the carrot cooking phase and made it as one big pie! Served 3.

andrewsmike's picture
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This was awful, hard to pick out where I could have gone wrong I used quality ingredients I just feel it's a poor dish

amandadawn's picture

Chips were crispy and loved the soft cheese in the sauce!

flutterpillar76's picture
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So delicious!!! Definitely doing this again and will probably make it into 1 pie. There wasn't enough for 2 of us though - it was that tasty!

chickenofpie's picture
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Delicious pie, my husband and 6 year old daughter both loved it. Served it with sweet potato mash instead of the chips.

iannafaye's picture

My fave pie on here, made it several times, using my own shortcrust pastry, always a winner

beccamoore123's picture
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Excellent pie!

adrienne317's picture
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A regular favourite of ours. Quick and easy to make. We prefer standard english mustard rather than whole grain. I use dried tarragon (works well) Have used soft cheese with garlic and herbs which adds extra flavour.

lizzafezza's picture
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I made it without the filo topping. But next time I make it I will do it with. Would also be nice with a potato topping (half white and half sweet potatoes) instead of the chips. Quick easy and tasty.

notthebestchef's picture
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.....oh, maybe carrots. Whatever, i didn't like it.

notthebestchef's picture
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Chips were totally soggy.
Pie was too mustardy.
Also, what are the red things in the pie in the picture??

barrybubbles's picture
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Rhubarb??! I made this as a big pie and it was yummy. Added a splash of wine before the stock and some garlic and mushrooms with the other veg. Oh and I swapped the cream cheese for half fat creme fraiche too. Lovely balance of herbs, creaminess and mustard and we liked the filo topping. All plates (6!) were clean. Served with jersey royals and steamed greens, I'll definitely make this again.....as will my friends!

kbg's picture
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really didnt enjoy this meal it smelt alot like rhubarb and i only used the ingredients shown. wont be making this again.

fallinneonlight's picture

Could you swap the sweet potatoes for ordinary chips? and which potatoes would you recommend. Other half isn't keen on sweet potatoes as they remind him too much of parsnips.

arc01160's picture
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very very nice - I added frozen peas and used puff pastry. Also added boiled quatered new potatoes and served with honey glazed carrots. Was a big hit - will be making again.

busby123's picture
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This recipe is brilliant. I am a huge fan of BBC Good Food and this is definitely up to the usual standard. Made this last night in one dish and am making it again tonight. You would not know it was a healthy recipe. Sweet potatoes go with it really well. Have added Mushrooms tonight and didn't reduce stock by half to leave more of a sauce - yum.

alisonlawson's picture
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Delicious. Easy to make and looks great when served in the individual pie dishes. I am already being asked when I can make it again. Wonderful and healthy too!!!!

louiseduffy's picture

I cooked this last night as a large pie in one dish, it was really tasty and very easy - will now be a regular on the menu at home! I used low fat philidelphia cheese.

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