Recipe Sharon Macintyre, Image Ashlee Decaires
Always popular at River Ridge, a pot pie screams comfort food.
500–600g chicken thigh, diced
1 leek, finely sliced
3 cloves of garlic
2 celery stalks, diced
1 large carrot, diced
2 medium potatoes, diced
1 head of broccoli, diced
2 tbsp cornflour
2½ cups chicken stock
1½ cups cream
salt and pepper to taste
2 to 3 sheets of flaky pastry
Egg/milk to brush pastry
Heat oven to 200°C.
In a large fry pan sauté the leeks, carrots, potato, celery and garlic in oil until the potatoes and carrots are tender. Remove from the pan.
Add more oil if needed and fry chicken until just cooked through.
Remove from the heat and add cornflour to coat the chicken in the pan.
Stir cream and chicken stock into the chicken mixture.
Add the cooked vegetables and broccoli back into the pan and simmer gently, stirring until the mixture thickens and broccoli is cooked.
Add salt and pepper to taste.
Cut pastry to the size of your chosen ramekins. Place the pastry discs on a paper lined oven tray. Brush with egg and bake until golden brown (10–15 mins).
When chicken is ready, divide mixture into ramekins (4–6 depending on size) and top with hot pastry topper.