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
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.