Roast Chicken Pies

serves 4 · 40 min cooking

  1. Fry spring onions (4) and chopped leek (1) in butter (30 g) until soft.
  2. Add stock (500 ml) and chopped potato (300 g) (stock to cover); simmer until nearly soft.
  3. Add chopped roast chicken (400 g); simmer 10 min until potatoes soft. Stir in corn (200 g).
  4. Cool, fill pastry (500 g) cases, top with pastry and bake until golden.