Chicken and leek pie lushness

Trying to eat healthily but craving comfort food does’t often make for a successful meal.

Low fat alternatives to classic dishes tend to leave me with a sinking feeling and hunger pangs in my tummy.

I always feel like i’m somehow shortchanging myself of the much tastier version. The mention of filo pastry doesn’t usually appeal either.

However this little beauty really hits the taste spot and is satisfying to boot! Even my strapping husband who isn’t a lover of insipid diet food absolutely loved this pie!

The filling is super super tasty – i’ve not used tarragon in my cooking for a very long time and had forgotten how amazing it is with chicken. The sharpness of the mustard is mellowed by the cream cheese and it just feels really luxurious.

Even the filo pastry behaved itself. It gave it the feeling of a light pie, rather than something that sits heavy in your stomach for hours afterwards.

Anyway hers’s the recipe:

Chicken and leek pie

1 large sweet potato, cut into wedges
4 tsp olive oil
2 chicken breasts cut into chunks
1 leek, finely sliced
1 carrot, chopped
225ml chicken stock
2 tsp wholegrain mustard (Dijon also works great)
85g light soft cheese
2 tbsp chopped tarragon leaves
2 sheets filo pastry

1. Heat oven to 200’c/180’c fan. 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.

2. Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside.

3. 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.

4. 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.

5. 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 golden.

As you can see from the recipe it recommends serving it with sweet potato wedges. These were really yum, and while Matthew and I really enjoyed them, the boys did not. My kids must be odd – I thought the sweetness of the vegetable would really appeal. But no. Sadly not. So next time I do this pie I’ll probably just do some extra greens on the side or some ordinary potato wedges.

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About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog www.feedingboys.co.uk is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea! She lives in West London with her two young boys and yes, her firefighter husband.
This entry was posted in Chicken recipes, One pot suppers and tagged , , , . Bookmark the permalink.

8 Responses to Chicken and leek pie lushness

  1. Jamie says:

    Scrumptious! I love simple, flavorful, one-pot/baking dish meals like this and this one does look like a winner! Excellent recipe and great with the crispy filo top.

  2. You know I always forget that filo pastry exists but I must have a proper go with it as it’s the one pastry you can eat without feeling too guilty. Chicken ham and leek “lushness” absolutely describes that flavour!

    • rhwfoodie says:

      I’ve been really impressed with the filo pastry – I have very unpleasant memories of it from my diet days. But actually on this pie it really works. The kids loved the crunchiness of it. The filling really is so tasty you want to actually lick the plate – in fact I did!!!!!

  3. Elsie says:

    Making this tonight, but forgot to check I had any tarragon. Substituting with parsley. Serving with roasted new potatoes (and cous-cous for my Little Potato Rejector).

  4. Holly B says:

    I just made a tarragon gravy for our Thursday night roast chicken supper. Totally agree that it’s underused. Your pie sounds yum. I have some leftover chicken to use up so may have a go.

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