Chicken, Leek, and Mushroom Pie

By Aileen Cox Blundell

When life gives you a crappy, rainy day with the anticipation of new restrictions you just have to eat comforting food and what better meal than chicken & leek pie! Leeks are perfect for baby-led weaning dinners because they have only a mild onion flavour. This can be helpful when you have picky eaters or babies who are developing their taste.

For babies I make mini-muffin sized pies, the perfect size for little hands and great from 6 months plus. You can use standard muffin tins as well. It can be handy to make several small pies if you plan to make a large batch to freeze for a quick baby-led dinner idea later.

When preparing the chicken, I like to add towards the end of making the sauce and cook in the oven. That way it stays super tender which is important for little babies without teeth! You still want to be cautious that all fo your ingredients are diced finely for baby.

I hope you and your little one enjoy this warming baby led weaning dinner!

Aileen xoxo

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Chicken, Leek, and Mushroom Pie

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Prep: 20 minutes minutes

Cook: 40 minutes minutes

Total: 1 hour hour

Servings: 4 adults + children

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Healthy chicken pot pie for baby led weaning. Really easy to make, perfect for the freezer and this recipe makes a family pies + 4 mini pies too!

Ingredients

• 400 g plain flour
• 200 g butter
• 4-6 tablespoons water
• Rapeseed oil
• 250 g mushrooms sliced
• 1 medium onion diced
• 4 cloves garlic crushed
• 250 g carrots
• 3 leeks sliced
• 2 tablespoons flour
• 500 ml chicken/veg stock
• 3 chicken breasts diced or swap for chickpeas for vegetarian
• 4 tablespoons creme fraiche
• Black pepper to season
• 10 sprigs fresh thyme leaves finely chopped
• 1 teaspoon mustard
• Egg Wash

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Method

• Pre-heat oven to 180ºC.
• Sift flour into a bowl, then work the butter through the flour until it starts to resemble breadcrumbs. Add water one tablespoon at a time and mix until it comes together into a rough dough then knead on a well-floured surface. Divide the dough into two, then roll a the base and place into a well-buttered pie dish. Roll the top and leave aside while you make the filling.
• Heat a little rapeseed oil on a frying pan and fry until the mushrooms are browned. Leave aside in a bowl. Then add the onion to the pan and cook until it starts to turn translucent. Add in the garlic, carrots and leeks and stir well. Then cover the pan with a lid and sweat the vegetables for about 10 minutes.
• Stir in the flour and mix well, then cook over medium heat for about 1 minute. Then slowly pour in the stock stirring well as you pour to avoid lumps forming in the sauce.
• Bring the heat up on the sauce until it starts to bubble then remove from the heat.
• Stir in the chicken, creme fraiche, thyme leaves and mustard.
•  Fill the pie with the filling, then add the top pastry. Brush the opening with a little egg wash to make them stick together, then cut 2 air holes in the centre.
• Bake for 35 minutes, or until the pastry is golden brown.
• Serve warm

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