Chicken & leek pies

Chicken & leek pies

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(56 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, questions and tips

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15th Mar, 2016
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.
17th Jan, 2016
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
20th Jan, 2015
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
18th Jan, 2015
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.
7th Apr, 2014
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!
21st Feb, 2014
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!
27th Feb, 2013
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.
10th Jun, 2012
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
12th May, 2012
Chips were crispy and loved the soft cheese in the sauce!
5th May, 2012
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!


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