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.

  • 40 mins
  • Serves 4
  • 3 pan
  • Beginner

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

Method

  1. Boil the potatoes until tender, drain and mash with the 25g butter, milk and cheese.
  2. 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.
  3. 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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