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Chicken, silverbeet and fennel potato pie
Chicken, silverbeet and fennel potato pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Cozy up with a comforting midweek dinner to beat the chill!
Ingredients:
  • 100g (2/3 cup) plain flour
  • 600g chicken thigh fillets, cut into 2.5cm pieces
  • 36.40 gm olive oil
  • 125g butter, chopped
  • 2 cloves garlic, finely chopped
  • 1 onion, roughly chopped
  • 300g silverbeet, stems finely chopped, leaves roughly chopped
  • 1 fennel bulb or 2 baby fennel, finely chopped
  • 1 tsp fennel seeds, ground
  • 125ml (1/2 cup) dry white wine
  • 500ml (2 cups) chicken style liquid stock
  • 60g (3/4 cup) finely grated parmesan
  • 125.00 ml chopped flat-leaf parsley
  • 1kg desiree potatoes, peeled, chopped
  • 80ml (1/3 cup) milk
Instructions:
  • In a bowl, generously season flour with salt and pepper. Dip chicken in seasoned flour, shaking off any extra.
  • In a large, deep frying pan over medium-high heat, heat oil. Brown chicken in 2 batches for 2 minutes per side. Drain on a paper towel. Add butter, garlic, onion, silverbeet stems, fresh and ground fennel. Cook until vegetables are soft, about 8 minutes. Stir in wine and boil for 1 minute. Pour in stock and bring to a boil. Return chicken to the pan and cook for 10 minutes until thickened. Turn off the heat, stir in silverbeet leaves, Parmesan, and parsley. Season to taste. Transfer mixture to an ovenproof dish. Chill in the fridge for 15 minutes.
  • Preheat oven to 190C. Boil potatoes in salted water until tender, then drain and mash. Mix in butter, milk, and parmesan until creamy. Season with salt and pepper to taste.
  • Spread a layer of mashed potatoes over the chicken mixture and sprinkle the remaining 20g (1/4 cup) parmesan on top. Bake for 25 minutes or until the top is golden and the filling is heated through.

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