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Chicken, leek and tarragon filo pie recipe

Chicken, leek and tarragon filo pie recipe

36 ratings

Chicken pie with a difference - a creamy chicken, crème fraîche, leek and lemon filling topped with buttery, flaky filo pastry - a light alternative that can be ready in just 35 minutes. See method

  • Serves 2
  • 5 mins to prepare and 30 mins to cook
  • 648 calories / serving


  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 small leek, sliced
  • 1 garlic clove, finely chopped
  • 250g (8oz) cooked chicken breast, shredded
  • 2 tbsp chopped fresh tarragon
  • 2 tbsp chopped flat leaf parsley
  • ½ lemon, juiced
  • 1 x 300ml tub half-fat crème fraîche
  • 1/2 x 250g pack microwave long grain rice
  • 75g (3oz) filo pastry
  • 15g unsalted butter, melted
  • handful watercress leaves, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    8g 42%
  • Sugars

    15g 17%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 60.4g Protein 49g Fibre 5.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a pan over a low-medium heat and cook the onion and leek for 10 minutes, adding in the garlic for the last minute. Stir in the chicken, herbs, lemon juice, crème fraîche and rice. Cook for a further 2 minutes. Season.
  2. Spoon the filling mixture into a 1.2ltr (2pt) baking dish, then layer the filo pastry on top, brushing with butter between each layer, to cover the filling completely. Scrunch the filo pastry very slightly for extra texture. Brush the top with the remaining butter and cook in the oven for 15-20 minutes, until golden and crisp.
  3. Remove from the oven and rest for 5 minutes, then divide between two plates and serve with the watercress leaves.

See more Dinner for two ideas

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