These individual pot pie servings are great. You can make extra pots, freeze them and simply bake them on a busy work week night. To freeze them, wrap the entire pot with plastic wrap and wrap another layer of heavy duty aluminum foil. Here's how to prepare them: For the chicken, I poached the chicken breast. Then set it aside to cool. When it is cool to touch, shred them by hand. [For vegetarians, you can omit this part] Mushroom filling - Approx. 1 lb of mushroom sliced (I used a mixture of shiitake, oyster, enoki and cremini) - 1 onion sliced - 2 cloves garlic, chopped - 2 tbsp oil - 2 tbsp plain flour - 1/2 cup white wine - 1/2 cup chicken or vegetable broth - 1/4 cup cream - 2 tbsp thyme, chopped - Salt and pepper to taste Preheat oven to 400 degrees F. Heat oil over medium heat and cook the onion and garlic until soft for about 5 - 7 minutes. Add all the mushrooms to the pan and cook stirring for another 5 - 6 minutes or until soft. Add the flour to the pan and stir to coat for about 1 - 2 minutes. Pour in wine, mix well and then pour in the stock, cook for 4 - 5 minutes or until liquid has reduced. Stir in cream and cook for another couple minutes or until thickens. Add salt and pepper to taste. Remove from heat, stir in thyme and the shredded chicken. Divide the filling into ramekin bowls equally. Roll out the pie dough (this can be homemade pie dough or store bought frozen pie dough, if using frozen pie dough, be sure to thaw it in the fridge first) and cover the top of the ramekin bowl. Pinch the sides to seal and use a fork to press down on the sides. Make a few slits in the center with a parring knife or just pierce with a fork. Brush the pastry with egg wash. Place the ramekin bowls on a baking sheet and bake for 25 - 35 minutes or until pastry is golden brown. Enjoy!

This was the advertisement for the Kiwi Kitchen Table Banquets: "Enjoy a three-course meal that celebrates the Kiwi home cook – and that strong sense of community that grew from the earthquakes. Celebrity chef Richard Till is cooking up recipes from some classic New Zealand cookbooks. He will demonstrate some of the dishes and explain a little of the chemistry and physics that governs all cooking. Plus he’ll give a few hints on how to cook for 150 people! The kitchen crew will be drawn from some of the city’s community cooks and dishes will feature mushrooms, seafood and lamb. You’ll be sent home wiser, entertained and comfortably replete. Thanks to our sponsors and supporters — only $20 a head!" I must say for $20 a head you had a meal easily worth $80. Last night was the first of three nights and there was a little bit of disorganisation: For example on a table for eight we had a tray of food for 5 people, but the tables of ten had two trays. As you know 8 does not divide into 5 very well, so six people had a half portion and a lucky 2 had a whole portion each. The five mushroom dishes were absolutely delicious. I spoke to Richard before the banquet started. I had seen him before at Megawatts in Manchester Street with, I believe, his late father Maurice Till. He explained that Megawatts is no longer open due to the earthquake, but the owner is in the kitchen helping out at the banquet. This would explain why two of the cold mushroom dishes were so good, as I am guessing that she prepared them in her traditional German style. The food was a treat and if this is a traditional Kiwi banquet I want one every Sunday for tea. It is not a bad shot as I was three big tables away.