Preheat the oven to 180ºC/350ºF/gas 4.

Make the pastry by adding the flour to a bowl then, using your fingers, working the butter through until it resembles fine breadcrumbs. Add the water one tablespoon at a time until the pastry comes together. Turn it out onto a well-floured work surface roll until it is about 5mm thick. Lightly butter a pie dish then line with the pastry and cut away the access. Repeat but this time use smaller ramekin dishes for your toddlers pies. Keep the left over pastry for the lids. Leave the pastry in the fridge until you are ready to fill.

Heat the rapeseed oil in a frying pan over a medium heat and fry the onions and carrots until the carrots start to soften and the onions are translucent.

Add the chicken to the pan and cook for about 10 minutes until the chicken is cooked through.

Crush in the garlic, add the milk, yogurt and cheese and stir well, then remove from the heat.

Finely chop the broccoli, spinach, mushrooms and parsley then add to the chicken mixture and stir well.

Fill the pies with the chicken filling, then roll out the remaining pastry and add a pastry lid to each one. Cut a little hole with a knife in each pie to allow air to escape. Then brush with a little beaten egg.

Bake for 30 minutes until golden then serve warm with a side of peas.