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Fennel, chicken and mushroom pot pies
Fennel, chicken and mushroom pot pies
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Rustic chicken and mushroom pot pies with a fresh, flavorful twist from aniseed-infused fennel and tarragon.
Ingredients:
  • 6 Australian Chicken Thigh Fillets, coarsely chopped
  • 200g brown mushrooms, halved
  • 1 brown onion, thinly sliced
  • 1 small fennel, trimmed reserving fronds, thinly sliced
  • 40.00 ml plain flour
  • 23.40 gm Dijon mustard
  • 500ml chicken stock
  • 20g pkt dried mixed forest mushrooms
  • 1 lemon, zested, juiced
  • 62.50 ml coarsely chopped tarragon
  • 120g sour cream
  • 1 1/2 sheets frozen puff pastry
  • 1 Free Range Egg, lightly whisked
  • Cumin or fennel seeds, to sprinkle
  • Mashed potato, to serve
  • Mixed salad leaves, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Brown chicken in 2 batches, turning for about 5 minutes, until golden all over. Place chicken in a bowl.
  • In a pan over medium-high heat, heat half of the oil. Sauté the brown mushrooms for 5 minutes until tender, then transfer to a bowl. Add the remaining oil to the pan and cook the onion and fennel, stirring occasionally, for 5 minutes until the fennel softens.
  • Add the chicken and brown mushrooms back to the pan with the flour and cook for one minute until well combined. Pour in the mustard, stock, and dried mushrooms and bring to a boil. Lower the heat to medium-low and cook for 20 minutes, stirring occasionally, until the sauce slightly thickens. Take the pan off the heat and mix in the lemon zest, lemon juice, tarragon, and sour cream. Season with salt and pepper to taste.
  • Divide the mixture evenly into four 1 1/4-cup (310ml) ovenproof dishes. Allow it to cool briefly before serving.
  • - Preheat oven to 200°C. - Cut pastry into desired shapes and place over the filling. - Brush with egg, sprinkle with cumin or fennel seeds. - Bake for 20-25 mins until pastry is golden brown and puffed. - Top with reserved fronds and serve with mash and salad leaves.

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