I love a good pie. And so, it seems, does Harry. I served up this chicken pie for dinner and he created a huge mess when he very enthusiastically gobbled it up. He then spent about ten minutes using his fancy new pincer grip to pick up every last morsel.

My little Aussie. Love him.

If you’re not too keen on the pastry idea, try using pita bread as the base or just serving in the ramekins with mashed potato on top.

Tip: Chop the ingredients nice and small so it is easy for your toddler to eat. It is much easier to do the cutting before cooking.

Ingredients

• 500g chicken thighs, trimmed, thinly sliced
• ¼ cup plain flour
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 leek, trimmed, thinly sliced
• 3 rashers bacon, finely chopped
• 2 cups mushrooms, thinly sliced
• 1 cup frozen peas
• ½ cup vegetable stock
• 1 cup grated cheese
• 4 sheets frozen ready-rolled shortcrust pastry
• 1 tbs butter to grease pan

Method

Step 1

Preheat oven to 200°C. Grease 6 ramekins or a 6 hole extra large muffin tin. Cut the pastry to size and line each tin. Blind bake for 8 to 10 minutes or until a light golden colour. -

Step 2

Place chicken, flour and paprika in a bowl. Toss to coat. -

Step 3

Heat oil in a non-stick frying pan over medium. Add leek and bacon and cook for 3 minutes or until leek is soft. Add chicken and cook for 2 to 3 minutes or until browned. Add mushrooms, peas and stock. Bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until sauce thickens. Set aside to cool. -

Step 4

Spoon chicken filling into pastry case. Sprinkle with cheese.  -

Step 5

Bake for 20 to 25 minutes or until golden. I cut mine in half to freeze. -