How to make: chicken and leek pie

Ingredients

(serves 2)​

• 1 large sweet potato (cut into thick chips)
• 4 tsp olive oil
• 2 chicken breasts (cut into small chunks)
• 1 leek (finely sliced)
• 1 carrot (chopped)
• 225ml chicken stock
• 2 tsp wholegrain mustard
• 85g soft cheese
• 2 tbsp tarragon (chopped)
• 2 sheets filo pastry

Method

• Heat oven to 200°C/180°C fan/gas 6
• Toss the sweet potatoes with 2 tsp of the oil and some seasoning in a roasting tray
• Cook for 30 to 40 minutes (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
• Divide the mixture between two 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.

Prep time: ​15 mins

Cook time: ​40 mins

And to drink?

A light Chardonnay pairs well with this chicken dish. For beer drinkers, a light lager will also go down nicely.