Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Peel and mince the garlic. Peel and finely slice the shallot. Thinly slice mushrooms. Roughly chop the parsley leaves; discarding stems. Medium dice bacon. Pat dry chicken with paper towel, cut into 2 cm dice.

Start Pie Filling:

Heat oil in a heavy-based pan over medium heat. Cook shallot, garlic and bacon for 2 minutes, or until soft. Add mushrooms and chicken. Cook, stirring gently, for another 2 minutes, or until mushrooms soften slightly. Note: the chicken does not need to be cooked through at this point.

Finish Pie Filling:

In a small bowl, mix cornflour with 2 tablespoons of stock. Add to pan along with ½-¾ of the stock you will have remainder. Bring to the boil. Once boiling, cook for 1 minute, or until slightly thickened. Add cream. Cook to reduce liquid by half. Remove from heat. Season with salt and pepper to taste. Stir in about 2 tablespoons of the chopped parsley or less, depending on how much you like parsley.

Divide Between Ramekins & Bake:

Carefully divide pie filling between ramekins on a baking tray. Tip: fill the ramekins leaving about 1 cm from the top as the mixture will expand when cooking. Add bread crumbs. Bake for 20 minutes, or until golden. Once removed from the oven, let pies cool for a few minutes.

Prepare Broccolini:

In the meantime, trim the ends off the broccolini and beans then discard. Cut broccolini stems into 1½-2 cm pieces, leaving the floreats in tact. Cut beans into 2-3 cm pieces. Heat a medium pot of salted water to boil. When the pies are finished cooking, add the broccolini and beans to the pot of boiling water. Cook for about 2-3 minutes, or until cooked as desired. Drain the water from the pot.

You Plate It:

Divide pot pies, beans and broccolini between plates. Note: Let pot pies cool for a moment as they will be very hot when the come straight out of the oven. Enjoy!