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Chicken and fennel pie
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Succulent chicken and fennel pie, easy to make and loved by both kids and adults alike.
Ingredients:
  • 36.40 gm olive oil
  • 750g boneless skinless chicken thighs, trimmed, cut into 2cm pieces
  • 2 small fennel bulbs, cored, chopped (about 300g)
  • 2 carrots, peeled, cut into 1.5cm pieces (about 200g)
  • 1/2 celeriac, peeled, cut into 1.5cm pieces (about 200g)
  • 1 small brown onion, finely chopped (about 150g)
  • 2 garlic cloves, finely chopped
  • 1 tsp fennel seeds, ground
  • 40.00 ml plain flour
  • 446.25 gm reduced-salt chicken stock
  • 189.38 gm cream
  • 193.13 gm plus 1 tbsp milk
  • 1 large egg
  • 1 sheet frozen puff pastry, thawed but well chilled
Instructions:
  • Preheat the oven to 200°C (fan forced at 180°C).
  • In a large heavy frying pan over medium-high heat, sear chicken in oil for about 10 minutes until golden brown. Remove chicken with a slotted spoon and place in a bowl.
  • Sauté the fennel, carrots, celeriac, onion, garlic, and ground fennel in the pan for about 10 minutes until vegetables are nearly tender. Add back the chicken, sprinkle in flour, and cook for 1 minute. Increase heat, pour in stock, cream, and 3/4 cup of milk. Simmer for 10 minutes on medium-low until vegetables are tender. Season with salt and pepper before serving.
  • Blend the egg and 1 tablespoon milk in a small bowl. Pour all but 1 cup of the pie filling into a 20cm square baking dish. Brush the edges of the dish with the egg mixture. Place the pastry over the dish, press the overhanging edges to adhere to the sides. Brush more egg mixture over the pastry, sprinkle with salt, and make 4 small slits. Bake until deep golden brown and puffed, about 25 minutes. Cool slightly before serving.
  • While the pie bakes, blend the rest of the filling in a blender until it reaches your preferred consistency for little ones.

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