Kids Chicken and Corn Pot Pies

Cook Time 30 minutes

Servings makes 4 x 1 cup capacity ramekins

Ingredients

1 tbsp olive oil

1 leek, finely chopped

1 tbsp plain flour

1.5L homemade chicken stock (or water is fine)

2 chicken thighs

1 corn, kernels freshly chopped off

2 sprigs thyme

Freshly grated parmesan

20g butter

¼ cup milk

Mash

1 brushed potato, peeled and quartered

1 carrot, peeled and cut into thirds

Method

Place chicken stock or water in a pot along with the chicken, potato and carrot. Bring to the boil, then turn the heat down and simmer for 10 - 15 minutes. Once cooked remove chicken and shred. Remove the potato and carrot with a slotted spoon and mash with a tablespoon of parmesan, butter and milk.

For the chicken filling, heat oil in a sauté pan and fry leek until soft then add the flour and fold through. Add the corn and then little by little add 1 - 1.5 cups of the chicken stock. Stir through the chicken. Meanwhile, heat the grill element in the oven. Portion chicken and corn mixture 4 ramekins. Top with mash and a little extra cheese. Grill until golden.