Chicken, leek and sweet potato filo pie

22 January 2020

A delicious flaky pie that’s an easy crowd pleaser and uses some of the finest February vegetables.

Nutritional highlights

For a lighter version of a traditional chicken pie, try swapping traditional pastry for filo pastry – its less dense but still has a great crispy texture. Leeks are particularly high in vitamins A, C and K which all support healthy immune function, whilst sweet potato is packed full of fibre to keep our gut healthy.

Ingredients list

(Makes 4 servings)
Preparation Time: 20 minutes
Cooking Time: 45 minutes

  • 2 tbsp olive oil
  • 2 leeks, chopped
  • 300g sweet potato, diced
  • 1 tbsp Dijon mustard
  • 1 garlic clove, crushed
  • 40g flour
  • 350ml semi skimmed milk
  • 400g chicken breast, diced
  • 6-8 sheets of filo pastry


Pre heat the oven to 190 ºC.

Heat half of the olive oil in a large saucepan over a medium heat. Add the leeks, sweet potato, Dijon mustard and garlic, then sauté for 5 minutes.

Add the diced chicken and continue to sauté until cooked through.

Add the flour and then gradually the milk, stirring continuously.

Bring to a boil then simmer for 10 minutes until thickened, stirring regularly.

Remove from the heat and place the filling in a shallow ovenproof dish. Allow to cool.

Take the sheets of filo pasty one at a time and brush very lightly with the remaining olive oil before scrunching loosely (like you would paper). Place on top of the filling and repeat with the other sheets until the surface is covered.

Bake for 20-25 minutes until golden brown on top and the filling is piping hot.

Serve alongside a mixed leaf salad.

Healthy swaps

For a meat free option, swap out the chicken for more vegetables - cauliflower or mushrooms work great!

Calories:  Fat:  Saturates:  Total Sugar:  Salt: