Mini chicken and potato pie

Great for lunch for toddlers Kids like to have their own individual portions and to add appeal you can decorate these with faces made from vegetables.

mini-chicken-and-potato-pie_9329

Makes 3 pies
Suitable for freezing

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You’ll need:
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 100g leeks, washed and sliced
• 375g potatoes, peeled and cut into chunks
• 1 tbsp milk
• 30g butter
• a little salt and freshly ground black pepper (for babies over 12 months)
• 1 stick celery
• 1 small carrot, grated
• 200g minced chicken
• 2 tbsp tomato ketchup
• 50 ml thickened chicken stock mixed with 25 ml boiling water
• 1 tsp fresh thyme or pinch of dried thyme
• an extra knob of butter

Method:
1. Heat the oil in a pan and sauté the onion and leeks for 4 minutes to soften.
2. Meanwhile, cook the potatoes in a pan of lightly salted boiling water until tender, then mash together with the milk and butter. Season to taste.
3. Add the celery and grated carrot to the onion and leeks and cook for about 5 minutes, stirring occasionally. Add the minced chicken and sauté for 4 to 5 minutes, stirring occasionally.
4. Transfer to a food processor and chop for a couple of seconds to make a smoother texture, if desired.
5. Return to the pan, add the ketchup, stock and thyme, cover and cook for about 5 minutes.
6. Preheat the grill. Divide the chicken between the three ramekins and top with the mashed potato. Dot the tops with a little butter and place under the grill until golden.

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For more on nutrition and for Annabel Karmel’s recipes, log on to www.annabelkarmel.com

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