Chicken & leek pies

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Results 1-20

• Cath

  19 September 2010

  Cath rated and commented on this recipe

  

  These worked like a charm and tasted great! Easy to pull together but look like you've gone to lots of trouble. Will definitely be making these again.

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• andycrofts

  21 September 2010

  andycrofts commented on this recipe

  (Haven't tried this yet, but---) One thing to watch with Filo made like this that the peaks can be razor-sharp. Made Spinach and feta parcels in filo once, and my father-in-law cut his lip on one. Might be worth breaking off the sharp bits before serving.

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• Lesleyk

  22 September 2010

  Lesleyk commented on this recipe

  Made this last night using left over roast chicken. No carrots left so put in some mushrooms. Didn't want pastry so did a potato rosti topping. But the chicken filling was gorgeous. Will definitely make again!!!!

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• Hoggle

  04 October 2010

  Hoggle rated and commented on this recipe

  

  I made this for the first time last night for my husband and parents. A really easy recipe and looked and tasted great! I added some peas in for added veg. I think this will become one of my staple dishes.

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• Beth

  06 October 2010

  Beth rated and commented on this recipe

  

  Made this as one larger pie. I just lay the filo across the filling. Really enjoyed it.

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• yumdelish

  17 October 2010

  yumdelish rated and commented on this recipe

  

  made this last week, pretty easy to put together, and absolutely delicious! Will definitely be making again

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• Clare

  28 October 2010

  Clare commented on this recipe

  Have made this a couple of times now and have adapted a vegetarian version too! So easy to make and really delicious!!

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• Libby0

  19 November 2010

  Libby0 rated and commented on this recipe

  

  Very delicious, we have it nearly every week. I make extra and freeze them. My children didn't like the filo top (can't think why) so i made a topping of bread crumbs and greated cheese. I also add mushrooms to make the chicken go further. I use dried tarrogen (just a teaspoon)

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• Sylvia T.

  06 January 2011

  Sylvia T. commented on this recipe

  What soft cheese did you use?

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• Lou Lou

  07 January 2011

  Lou Lou commented on this recipe

  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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• Alison J

  09 January 2011

  Alison J rated and commented on this recipe

  

  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!!!!

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• Busby Book

  17 February 2011

  Busby Book rated and commented on this recipe

  

  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.

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• Ruby

  09 March 2011

  Ruby rated and commented on this recipe

  

  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.

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• Sez

  31 March 2011

  Sez rated this recipe

  

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• JemimaPD

  01 April 2011

  JemimaPD rated this recipe

  

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• x-beth-x

  10 April 2011

  x-beth-x commented on this recipe

  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.

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• kimberlyg

  29 April 2011

  kimberlyg rated and commented on this recipe

  

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

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• barrybubbles

  14 June 2011

  barrybubbles rated and commented on this recipe

  

  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!

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• notthebestchef

  14 September 2011

  notthebestchef rated and commented on this recipe

  

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

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• notthebestchef

  14 September 2011

  notthebestchef commented on this recipe

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

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Super healthy

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

Per serving

538 kcalories, protein 43g, carbohydrate 55g, fat 17 g, saturated fat 5g, fibre 7g, sugar 15g, salt 1.4 g

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