Chicken & leek pies

Chicken & leek pies

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(34 ratings)

Prep: 15 mins Cook: 40 mins


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

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal538
  • fat17g
  • saturates5g
  • carbs55g
  • sugars15g
  • fibre7g
  • protein43g
  • salt1.4g
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  • 1 large sweet potato, cut into chunky chips
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 4 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 chicken breasts, chopped into bite-size chunks
  • 1 leek, finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 carrot, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 225ml low-sodium chicken stock
  • 2 tsp wholegrain mustard
  • 85g light soft cheese
  • 2 tbsp chopped tarragon leaves



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 2 sheets filo pastry


  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.

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Comments (34)

melpadge37's picture

Gorgeous pie. I added in some mushrooms and bacon to the ingredients. I also doubled up the leek and carrots to bulk it up a little. Stunning pie.

Chara's picture

here we go again. massive positive comments about this superb pie and a couple totally negative. people !it is your cooking or your choice of ingredients ...i dont know. in this pie the ingredients speak themselves even before you cook it. it is simple, hearty, healthy and delicious.

Debstar2016's picture

Absolutely delicious, a firm family favourite, I don't reduce it as much I make them extra saucy as the sauce is so tasty. Can adapt to taste with extra stock and the other ingredients it does it no harm. A must eat!

abcdefghijord's picture

I only used 1tsp of whole grain mustard and tarragon as we'd never tried tarragon before. We both thought it had a Asian taste to it but it was pleasant. I flavoured my sweet potato with harissa, and didn't use cream cheese instead I thickened with corn flour

Annakins's picture

I'll use extra stock next time as they needed extra sauce, slightly dry. I used extra mustard too for flavour. For a healthy week day dinner, this recipe was delicious.

missmatch's picture

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

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

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

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

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

Excellent pie!

adrienne317's picture

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

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

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

notthebestchef's picture

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

barrybubbles's picture

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 will my friends!

Kbrooke61's picture

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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