Mini chicken & vegetable pies

Mini chicken & 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.

Chicken--Veg-Pie-436

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.

Serves: 4 portions
Total time: 40-50 mins

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
  • 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

Recipe courtesy of Yeo Valley Family Farm

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