Little chicken and leek pies

Little ones will love to have mini sized portions in individual ramekin dishes.  You can also prepare several at a time and freeze extra portions for days when you don’t have to cook.

• 225g (8oz) peeled potatoes, diced
• 225g (8oz) carrots, diced
• 20g (3/4) oz butter
• 2 small leeks, roughly chopped
• 2 chicken breasts, skinned and sliced into 2cm (3/4 in) cubes
• 3 mushrooms, sliced
• 2 level tbsp. plain flour
• 200 ml (7 fl oz) milk
• 50g (2oz) Cheddar cheese, grated
• 25g (1oz) sweetcorn

Pre-heat the grill

Put the potatoes and carrots into a saucepan.  Bring to the boil and boil 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.  Add the chicken and fry for 2 minutes.  Add the mushrooms and cook for 2 minutes. Sprinkle over the plain flour.  Blend in the milk and bring to the boil.

Gently simmer for 5 minutes, until the chicken is cooked.  Add three-quarters of the cheese, the seasoning and the sweetcorn.  Spoon into 4 size – 1 ramekins.  Spoon the mash on top and sprinkle with the remaining cheese.

Grill for 4-5 minutes, until lightly golden on top and bubbling around the edges.