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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28th Apr, 2012
Delicious pie, my husband and 6 year old daughter both loved it. Served it with sweet potato mash instead of the chips.
7th Feb, 2012
My fave pie on here, made it several times, using my own shortcrust pastry, always a winner
28th Jan, 2012
Excellent pie!
2nd Jan, 2012
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.
14th Nov, 2011
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.
14th Sep, 2011
.....oh, maybe carrots. Whatever, i didn't like it.
14th Sep, 2011
Chips were totally soggy. Pie was too mustardy. Also, what are the red things in the pie in the picture??
14th Jun, 2011
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!
29th Apr, 2011
really didnt enjoy this meal it smelt alot like rhubarb and i only used the ingredients shown. wont be making this again.
10th Apr, 2011
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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