- Cook the potatoes in a large pan of boiling water for 15-20 mins until tender, then drain and mash with the milk until smooth.
- Heat the oil in a large, deep frying pan over a medium-high heat and fry the leek and mushrooms for 5-6 mins until soft. Add the garlic for another 1 min, then stir in the chicken and cook, stirring regularly for 5-6 mins, then add the lid for another 2 mins until cooked through. Stir in the thyme, mustard and soft cheese and 100ml water and stir until warmed through. Roughly shred the chicken into bite-size pieces.
- Pour the chicken into a 1ltr baking dish and spread the mash on top. Cook at gas 6, 200°C, fan 180°C for 25-30 mins until the filling is bubbling and the potato is crisp.
Tip: You can also serve the chicken pie filling with the mash on the side, rather than baking in the oven, if you like.
Freezing and defrosting guidelines
Freeze the filling and mash in the same freezer-proof containers in portions and defrost overnight in the fridge before microwaving until piping hot throughout. The pie will also keep for 2 days in the fridge. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baby weaning recipes
*This recipe is appropriate for babies progressing through the weaning stages, from around 10-12 months of age. Babies may now be used to 3 meals a day and enjoying more rounded dishes.
When weaning your baby, introduce allergenic foods one at a time and not before 6 months.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.