Chicken Pot Pie

Wash and pat the chicken pieces dry with a kitchen towel and trim off as much excess fat as you prefer. Season them with salt and pepper, then coat them with flour.

Heat 20ml of oil in a large pot, brown the chicken over medium heat for about 10 minutes on each side until they brown all over.

Add extra oil if the pot looks dry during browning. The browning time may also differ according to the size of the chicken pieces.

Add butter, onions, garlic, carrots and celery into the pot and stir-fry the vegetables in a separate pot. Cook gently for 10 minutes, or until softened and lightly browned.

Add chicken pieces, thyme and bay leaves, and stir in whipping cream, chicken stock, ham pieces (if using) and potatoes. Season with salt and pepper and bring the broth to a gentle simmer.

Portion the mixture into bowls and allow them to cool. Preheat oven to 200°C.

Place the plastic lining of the pastry sheet on the table, then place the top of the bowl on the pastry. Make sure there is approximately a 1.5cm circumference from the bowl for the folding of pastry later.

Seal the pastry by placing it on top of the bowl of broth, and by pressing the dough onto the sides of the bowl, then brush egg and milk glaze over the pastry.

Bake the pastries for 10-12 minutes, or until the pastry has puffed, and has turned golden brown.

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