Chicken and leek pie
- Age: 12–18 months (Family food)
- Texture: Family meal
- Prep: 15 min
- Cook: 40 min
- Makes: 2 adults and 2 children
Ingredients
- 3 chicken thighs, boneless, diced
- 2 leeks, sliced
- 2 tbsp butter
- 2 tbsp plain flour
- 300 ml milk
- 1 sheet puff pastry
- 4 tbsp peas
Contains: Milk, Wheat
Method
- Soften the leeks in the butter; add the chicken and cook 8 minutes. Stir in the flour, then the milk, until thick. Add the peas.
- Pour into a dish, top with pastry, and bake at 200 °C for 25 minutes until golden.
- Cut your child's chicken small and cool; salt the adults'.
Safety: Cooked right through, with no pink. Cool your child's portion — the centre holds heat. Serve your child's portion first, then salt the rest for the adults.
Storage: Fridge 2 days.
Tip: Check the pastry packet for salt; some are heavy on it. The filling itself needs none.
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