Creamy chicken, mushroom & fennel pie
These are serious little pies; tender chunks of chicken, earthy mushrooms and fennel swimming in a creamy mustard sauce and topped with golden, flaky pastry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Pastry brush
- Paring knife
- Mixing bowl
- Oven
- Stove
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Mason jar
- Measuring cup
- Measuring spoon
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 leek, sliced thinly
- 1 fennel bulb, sliced thinly
- 200 grams swiss brown mushrooms, quartered
- 1/2 cup (125ml) dry white wine
- 4 chicken breast fillets, chopped coarsely
- 300 millilitres pouring cream
- 1 tablespoon dijon mustard
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 2 sheets puff pastry
- 1 egg, beaten lightly
- 1 tablespoon fennel seeds
- 1/2 teaspoon sea salt flakes
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