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Annabel Karmel · 18h

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Annabel Karmel · 18h

Little Chicken and Leek Pies

Individual pots are the perfect size for your little one
and look so much more child-friendly than serving
small portions on a big plate.

225 g diced & peeled potatoes
225 g diced & peeled carrots
20 g butter
2 small leeks, trimmed and
roughly chopped
2 skinless, boneless chicken
breasts, cut into ¾ in (2 cm)
cubes
3 mushrooms, thinly sliced
2 tablespoons all-purpose ﬂour
200ml whole milk
50 g grated Cheddar cheese
25 g cup drained canned sweet corn
a little salt and pepper (for
babies over 12 months old)

Put the potatoes and carrots in a saucepan of water,
bring to a boil, and simmer for 10–12 minutes until
soft. Drain, then mash until smooth.

Melt the butter in a saucepan. Add the leeks and sauté
for 5 minutes, until just soft, then add the chicken
and fry for 2 minutes.

Next, add the mushrooms and cook for 2 minutes. Sprinkle over the ﬂour, stir for 1 minute, then gradually stir in the milk and bring to a boil. Simmer gently for 5 minutes, until the chicken is cooked. While it’s simmering, preheat the broiler.

Add three-quarters of the grated cheese to the sauce,
season with salt and pepper (if using), and add the sweet corn. Divide the mixture between the 4 individual pots. Spoon the mashed potato and carrot on top, and sprinkle with the remaining cheese.

Place under the broiler for 4–5 minutes, until lightly
golden on top and bubbling around the edges.
Serve with peas.

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