Mini Chicken and Vegetable Pies
These tasty little minced chicken and veg pies are nutritious, easy to make, and can be cooked in advance and frozen for another day – perfect when you’ve got 101 plates to spin.
Ingredients
375g (12oz) potatoes (sweet potato and ordinary potatoes, mixed), peeled and cut into even sized pieces
25g (1oz) Yeo Valley Unsalted Butter
15ml (1 tbsp) Yeo Valley Whole Milk
25g (1oz) medium cheddar cheese, grated
15g (1/2 oz) Yeo Valley Unsalted Butter
200g (7oz) minced chicken
100g (4oz) leeks, washed and thinly sliced
1/2 red pepper, diced
1 small carrot, grated
250ml (2 1/2 fl oz) chicken stock
Pinch dried herbs
Try it with...
Method
- Boil the potatoes until tender, drain and mash with the 25g butter, milk and cheese.
- Melt the 15g butter in a pan, add the leeks and chicken and cook for 3-4 minutes to brown the mince. Add the pepper, carrot, stock and herbs. Reduce the heat and simmer with the lid on for 8-10 minutes.
- Divide the mixture between 4 ramekin dishes and top with the mash, then place under a preheated grill until golden brown.
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