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Recipes > Little Chicken and Leek Pies

Little Chicken and Leek Pies

Little Chicken and Leek Pie recipe by Annabel Karmel

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Little Chicken and Leek Pies

Little Chicken and Leek Pies is an exclusive recipe from Annabel’s Baby-Led Weaning Recipe Book

Individual ramekins are the perfect size for your little one and look so much more appealing than serving small portions of a family meal onto a large plate.

  • Suitable For Freezing
  • 15 minutes
  • 30 minutes
  • 4 child portions
Recipe Saved

Ingredients

225g potatoes, peeled and diced
225g carrots, peeled and diced
20g unsalted butter
2 small leeks, trimmed and roughly chopped
185g cooked chicken meat, cubed (or 2 skinless, boneless chicken breasts, cut into 2 cm/¾ in cubes)
3 mushrooms, thinly sliced
2 tbsp plain flour
200ml whole milk
50g grated Cheddar cheese
25g tinned drained sweetcorn

Method

  1. Put the potatoes and carrots in a saucepan of water, bring to the boil and simmer for 10–12 minutes until soft. Drain, then mash until smooth.
  2. 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 plain flour, stir for 1 minute, then gradually stir in the milk and bring to the boil. Simmer gently for 5 minutes, until the chicken is cooked. While it’s simmering, preheat the grill.
  3. Add three-quarters of the grated cheese to the sauce and add the sweetcorn. Divide the mixture between 4 ramekins.
  4. Spoon the potato and carrot mash on top and sprinkle with the remaining cheese.
  5. Place under the grill for 4–5 minutes, until lightly golden on top and bubbling.

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