adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and fennel pie
0 Likes
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Try Curtis Stone's easy and delicious chicken and fennel pie, perfect for picky eaters.
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 (180°C fan-forced) for a perfectly baked dish.
  • In a large heavy frying pan over medium-high heat, sauté the chicken in oil until golden brown, about 10 minutes. Transfer the chicken to a bowl using a slotted spoon and set aside.
  • In the same pan, cook fennel, carrots, celeriac, onion, garlic, and ground fennel, stirring occasionally for 10 minutes until almost tender. Add chicken back to the pan, sprinkle in flour, and stir for 1 minute. Increase heat, pour in stock, cream, and 3/4 cup milk. Simmer, stirring often, for 10 minutes until vegetables are tender. Season with salt and pepper before serving.
  • Mix 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 some of the egg mixture. Lay the pastry over the dish, pressing the edges so they stick. Brush more egg mixture over the pastry, sprinkle with salt, and make 4 small slits. Bake for 25 minutes until golden brown. Cool slightly before serving.
  • Puree the remaining pie filling in a blender until smooth.

Similar Recipes