Chicken and leek pies – eat healthy for less
Prep time: 15 mins
Cook time: 40 mins
Serves 2
Comfort food doesn’t have to mean calories, this super healthy pie uses filo pastry to keep it low in saturated fat. Served with sweet potato wedges on the side.
538 kcal per serving
Ingredients
- 1 large sweet potato cut into chunky chips
4 tsp olive oil
2 chicken breasts chopped into bite-size chunks
1 leek finely sliced
1 carrot chopped
225ml low-sodium chicken stock
2 tsp wholegrain mustard
85g light soft cheese
2 tbsp chopped tarragon leaves
2 sheets filo pastry
Method
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.
