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.
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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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