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Little Chicken and Leek Pies

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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 child portions
Great for:  Baby
Suitable for Freezing
Ingredients
225 g/8 oz potatoes, peeled and diced
225 g/8 oz carrots, peeled and diced
20 g/¾ oz butter
2 small leeks, trimmed and roughly chopped
185 g/6 oz cooked chicken meat, cubed (or 2 skinless, boneless chicken breasts, cut into 2 cm/¾ in cubes)
3 mushrooms, thinly sliced
2 tablespoons plain flour
200 ml/7 fl oz whole milk
50 g/2 oz grated Cheddar cheese
25 g/1 oz tinned drained sweetcorn
A little salt and pepper (for babies over 12 months old)
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
  3. boil. Simmer gently for 5 minutes, until the chicken is cooked. While it’s simmering, preheat the grill.
  4. Add three-quarters of the grated cheese to the sauce, season with salt and pepper (if using) and add the sweetcorn. Divide the mixture between 4 ramekins.
  5. Spoon the potato and carrot mash on top and sprinkle with the remaining cheese.
  6. Place under the grill for 4–5 minutes, until lightly golden on top and bubbling.

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