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Annabel Karmel
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Mini Chicken & Potato Pies

Let kids have fun creating silly faces out of veggies, before tucking in to this deliciously creamy chicken pie.

Egg Free
Nut Free
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Makes: 3 mini pies
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Great for:  12-18 Months 18 Months-2 Years Kids - 2-4 Years Kids 4+ Years
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Suitable for Freezing
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2 tbsp vegetable oil
1 medium onion, peeled and finely chopped
100 g leeks, washed and sliced
375 g potatoes, peeled and cut into chunks
30 g butter
1 1/2 tbsp milk
Salt and ground pepper
200 g minced chicken or turkey
1/2 stick of celery chopped
1 small carrot, (50g), chopped
2 tbsp tomato ketchup
75 ml chicken stock
1/2 tsp fresh or fried thyme
Extra knob of butter

To decorate (optional)

1 leek washed and sliced
2 baby sweetcorn, halved
1 tomato, sliced
1 carrot
6 frozen peas
Basil leaves
  1. Heat the oil in a pan and sauté the onion and leek for 5 minutes to soften.
  2. 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.
  3. Add the minced chicken, celery and grated carrot and cook for about 7 minutes.
  4. Transfer to a food processor and chop for a few seconds to give the mixture a smooth texture, if desired.
  5. Return to the pan and add the ketchup, boiling stock and herbs. Cover and cook for about 5 minutes.
  6. Pre-heat the grill. Divide the chicken between three 10cm /4 “ ramekin dishes and top with the mashed potato.
  7. Dot the top with a little butter and place under the grill until golden.
  8. Decorate each with vegetables to create a funny face of your design.

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