Soy Sauce Chicken Pot Pie

How to make it

1. In a medium bowl, mix together soy sauce, oyster sauce and sesame oil.  Add the chicken, turn to coat and refrigerate for 1 hour.
   
   Heat the oven to 200°C and set out 4 ramekins with at least 1 cup capacity.

2. In a large frying pan or wok, add a drizzle of oil, lift the chicken from the marinade and brown over a medium - high heat until well coloured but it doesn’t need to be cooked through.  Once coloured set aside.
   
   In the same pan, add a little more oil if needed and cook the onion, garlic, celery, carrot and potato over a medium heat until the onion starts to soften.  Return the chicken to the pan along with the marinade, chilli garlic sauce and white pepper.
   

3. Mix the chicken stock and cornflour together and pour into the pan. Simmer for 10 minutes until chicken is cooked through.
   
   

   Cut four rounds of puff pastry approximately 1.5cm larger than the ramekin diameter and set aside.
   
   In a separate small bowl, whisk together the egg and soy sauce, set aside.

   Load each ramekin with pie filling. Top each one with a round of pastry and gently press down across the rim and slightly down the sides of the ramekin, using a sharp knife, add a couple of small slits in the middle of the pastry.

4. Add a little stalk of thyme to the top of each pie, then, using a pastry brush, coat the pastry with the egg wash. Cook for 30 minutes, or until the pastry is puffed and golden.
   
   When the pies are just about cooked, quickly cook the cabbage in a film of oil in a frying pan over medium - high heat.  Season with salt and pepper.
   

5. Serve the pies with cabbage alongside.

6. Tip: While we have made individual pies you can also make this as a large pot pie.
   Vary the greens alongside to suit.