How to make: chicken and leek pie

By Nikkie Sutton

- Last updated on GMT

Staple dish: pies are on pub menus across the nation
Staple dish: pies are on pub menus across the nation
In honour of National Pie Week (4-10 March), here is a mouth-watering pie to set taste buds tingling.


(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


  • 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?

Pie drink pairing

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

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