Chicken, Stilton and Potato Pies

cook 30 mins
  • 2 potatoes, about 450 g (14 1/2 oz) in total
  • 25 g (1 oz) unsalted butter, plus extra 1 tablespoon, melted
  • 1 tablespoon olive oil
  • 175 g (6 oz) leek, trimmed and sliced
  • 150 g (5 oz) ready-made cheese, carbonara or béchamel sauce
  • 225 g (7 1/2 oz) shop-bought roasted chicken breast fillets, shredded
  • 75 g (3 oz) mature Stilton cheese, crumbled
  • 1 tablespoon chopped chives
  • 3 thinly sliced spring onions
  • green salad, to serve
  • Cook the potatoes in a saucepan of lightly salted boiling water for 8 minutes until just tender.
  • Meanwhile, heat the butter and oil in a frying pan. Add the leek and cook, stirring occasionally, for 7–8 minutes until softened. Tip into a bowl, then add the cheese sauce, shredded chicken and crumbled Stilton and mix until combined.
  • Drain the potatoes and, wearing rubber gloves to protect your hands from the heat, coarsely grate them into a bowl. Add the chives, spring onions and the 1 tablespoon melted butter and toss together.
  • Spoon the leek and chicken mixture into 4 x 200 ml (7 fl oz) individual pie dishes, then heap the potato mixture on top. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes until crisp and golden.
  • Serve with a crisp green salad, if liked.
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