• 1 tablespoon olive oil
  • 4 medium leeks, sliced
  • 2 garlic cloves, peeled and chopped
  • 500g chicken fillets, diced
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons be good to yourself soft cheese
  • 50g unsalted butter
  • 40g basics plain flour
  • 300ml chicken stock
  • 300ml semi skimmed milk
  • 1 lemon, zest and juice
  • Small bunch tarragon, chopped
  • 200g garden peas
  • 3 filo pastry sheets, halved
  • 300g tenderstem broccoli


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas mark 6.

  2. 2

    Heat ½ tablespoon of the oil in a large frying pan. Cook the leeks for 10 minutes, adding the garlic for the last minute. Transfer to a bowl and set aside.

  3. 3

    Add the remaining oil to the pan and fry the chicken over a medium heat for 5 minutes, until golden brown. Stir through the mustard and cheese, then add to the leek mixture.

  4. 4

    In a saucepan, melt 25g butter and stir in the flour. Cook for 1 minute over a low heat, then remove from the heat and gradually add the chicken stock and milk, stirring well after each addition. Simmer for 2 minutes, until thickened. Stir in the lemon zest and juice, tarragon and peas.

  5. 5

    Stir the white sauce into the chicken and leek mixture so that everything is evenly mixed. Pour into 6 x 450ml ramekins or individual pie dishes. Melt the remaining 25g butter and brush over the filo sheets. Scrunch the a piece of the buttery pastry over each pie, then bake for 25 minutes until the top is crispy and golden brown.

  6. 6

    Meanwhile, boil the broccoli for 3-4 minutes, until tender. Drain and serve with the pies.

Nutritional Details

Each serving provides
  • Energy 1742kj 416kcal 21%
  • Fat 14.3g 20%
  • Saturates 6.7g 34%
  • Sugars 7.6g 8%
  • Salt 1.4g 23%

% of the Reference Intakes

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