Chicken & Leek Pie With Sweet Potato Wedges

Chicken & Leek Pie With Sweet Potato Wedges

High in fibre, good source of Vitamin C, 3 of your 5 a day. Using filo helps keep this pie low in saturated fat, while the sweet potato fries boost your veg count. Serves 2  Prep 15 mins Cook 40 mins 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/8fl oz low-sodium chicken stock 2 tsp wholegrain mustard 85g/3oz 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 1tsp 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 3)  Divide the mixture between 2 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 chips for 15 mins, until pastry is golden