Ingredients

1 skinless chicken breast fillet (approx 200g)
1–2 tablespoons vegetable oil (may contain soya – please check ingredients)
1 small onion, finely chopped (60g)
1 small carrot, finely chopped (50g)
1 green pepper, finely chopped (50g)
40g cornflour
300ml Aptamil Pepti 1 or Aptamil Pepti 2 

For the pastry:
50g white vegetable cooking fat (check ingredients)
100g self-raising flour
1 teaspoon fresh parsley or dried mixed herbs
Cold water to mix

Method

Allergy information: EF, NF, SF, WCMPF. Offer at the texture your infant can manage.

1. Preheat the oven to 190°C, 375°F or gas mark 5.
2. Dice the chicken breast into small pieces. Heat the oil and fry the chicken until lightly browned.
3. Add the onion, peppers and carrots. Lower the heat and cover the pan. Cook until the vegetables are soft and the chicken is cooked through.
4. Add the cornflour and stir until a paste is made.
5. Gradually stir in the formula milk and heat until the sauce thickens. Simmer gently for 1 minute.
6. Place in a heatproof dish and set aside.
7. To make the pastry rub the fat into the flour. Mix in the herbs then add the water, a teaspoonful at a time. The dough should be soft but not wet or sticky.
8. Roll out the pastry. Brush the edge of the dish with water, place the pastry on top of the chicken filling and seal by pressing the pastry against the rim of the dish with a finger pattern. Make two small air vents in the centre of the pastry or use a pie funnel. Brush with formula milk.
9. Bake in the oven for 20 minutes or until the pastry is golden brown.

Chef's tip: A wheat or gluten-free pastry can be made and placed on the pie filling in the usual way.