Ingredients

Two tbsp vegetable oil
1 medium onion, finely chopped
100g (3 ½ oz) leek, washed and sliced

375g (12 oz) potatoes, peeled and cut into chunks
30g (1 oz) butter
1 and a half tbsp milk
salt and freshly ground black pepper
200g/7 oz minced chicken or turkey

half stick celery, chopped
1 small carrot (approx 50g) grated
2 tbsp tomato ketchup
100 ml chicken stock

half tsp fresh thyme or pinch of dried thyme

an extra knob of butter

To Decorate
1 leek, washed and sliced
2 baby sweetcorn, halved
1 tomato, sliced
1 carrot
6 frozen peas
basil leaves

Method:

Heat the oil in a pan and sauté the onion and leek for 5 minutes to soften. Meanwhile, cook the potatoes in a pan of lightly salted water until tender and then mash together with the milk and butter. Season to taste.
Add the minced chicken, celery and grated carrot and cook for about 5 minutes.  Transfer to a food processor and chop for a few seconds to give the mixture a smooth texture, if desired.  Return to the pan, add the ketchup, boiling stock and herbs. Cover and cook for about 4 minutes.
Pre-heat the grill. Divide the chicken between three 10cm /4 “ramekin dishes and top with the mashed potato. Dot the top with a little butter and place under the grill until golden.

Information:
Makes 3 Mini Chicken Pies

Suitable for freezing