Chicken & leek pies

Chicken & leek pies

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(45 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

  • 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
    Leeks

    Leek

    lee-k

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

  • 1 carrot, chopped
    Carrot

    Carrot

    ka-rot

    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
    Tarragon

    Tarragon

    ta-ra-gon

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

  • 2 sheets filo pastry

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.

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Comments, questions and tips

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dwatson27
10th Sep, 2018
5.05
Made this evening using leftover chicken from Sunday Roast added at the end. Used leeks, carots and frozen peas. 2 TEASPOONS of dried tarragon. Plenty of extra cream cheese and extra whole grain mustard to taste. Used puff pastry from shop. Will make more sauce next time ( maybe add half a tin of chicken soup ) lovely!
C Fleetwood's picture
C Fleetwood
27th Feb, 2018
3.05
Two tablespoons of tarragon is too much. It was for us. Tarragon is a very strong herb. Should the recipe have read 2 teaspoons instead?
viablered
7th Oct, 2017
5.05
Made this recipe this evening and it was very quick and easy. Really delicious. The filo was crispy on top and soaked up the juices on the bottom layer. Will definitely make again.
Hfrise
4th Sep, 2017
This recipe has cheese listed as an ingredient. I can't eat dairy or Soya, could I just leave the cheese out or would it be too dry. If I can't what should I substitute it for. I am trying to be healthy so didn't really want to use dairy free butter or cream.
viablered
7th Oct, 2017
5.05
I did it with lactofree soft cheese and worked with no problems.
melpadge37
31st May, 2016
5.05
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
15th Mar, 2016
5.05
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
17th Jan, 2016
5.05
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
abcdefghijord
20th Jan, 2015
4.05
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
18th Jan, 2015
4.05
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.

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