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Chicken, fennel and parsnip pie
Chicken, fennel and parsnip pie
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Create a flavorful chicken pie with a medley of vibrant vegetables.
Ingredients:
  • flour, for dusting
  • salt and cracked black pepper
  • 600g chicken thigh fillets, trimmed and cut into 3cm cubes
  • 1 small onion, sliced
  • 1 fennel bulb, trimmed and sliced
  • 1 parsnip, chopped
  • 325ml chicken stock
  • 250ml white wine
  • 62.50 ml coarsely chopped flat-leaf parsley
  • 1 large sheet ready-rolled puff pastry, thawed
  • 1 egg, lightly beaten, to brush
Instructions:
  • In a bowl, mix together the flour, salt, and pepper. Add the chicken and gently toss until evenly coated, shaking off any extra flour.
  • In a big non-stick pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches for 5 minutes until golden brown, then set aside.
  • Drizzle more oil into the pan and lower the heat to medium. Sauté the onion, fennel, and parsnip until just softened, about 4-5 minutes. Add back the chicken, pour in the stock and wine, then gently simmer until the mixture thickens, about 5 minutes. Off the heat, stir in the parsley, transfer to a bowl, and refrigerate until at room temperature, about 30 minutes.
  • Preheat the oven to 190°C. Transfer the cooled chicken mixture into a 4-cup ovenproof dish.
  • Lay the pastry over the dish, seal the edges by pressing around the rim, and trim any excess pastry. Create a couple of small holes in the center, lightly brush with egg, then bake for 20 minutes or until golden.

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