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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9th Mar, 2011
very very nice - I added frozen peas and used puff pastry. Also added boiled quatered new potatoes and served with honey glazed carrots. Was a big hit - will be making again.
17th Feb, 2011
This recipe is brilliant. I am a huge fan of BBC Good Food and this is definitely up to the usual standard. Made this last night in one dish and am making it again tonight. You would not know it was a healthy recipe. Sweet potatoes go with it really well. Have added Mushrooms tonight and didn't reduce stock by half to leave more of a sauce - yum.
9th Jan, 2011
Delicious. Easy to make and looks great when served in the individual pie dishes. I am already being asked when I can make it again. Wonderful and healthy too!!!!
7th Jan, 2011
I cooked this last night as a large pie in one dish, it was really tasty and very easy - will now be a regular on the menu at home! I used low fat philidelphia cheese.
6th Jan, 2011
What soft cheese did you use?
libby0's picture
19th Nov, 2010
Very delicious, we have it nearly every week. I make extra and freeze them. My children didn't like the filo top (can't think why) so i made a topping of bread crumbs and greated cheese. I also add mushrooms to make the chicken go further. I use dried tarrogen (just a teaspoon)
28th Oct, 2010
Have made this a couple of times now and have adapted a vegetarian version too! So easy to make and really delicious!!
17th Oct, 2010
made this last week, pretty easy to put together, and absolutely delicious! Will definitely be making again
6th Oct, 2010
Made this as one larger pie. I just lay the filo across the filling. Really enjoyed it.
4th Oct, 2010
I made this for the first time last night for my husband and parents. A really easy recipe and looked and tasted great! I added some peas in for added veg. I think this will become one of my staple dishes.


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