Quick & Easy

Chicken and fennel pies

Stay away from the pie shop with your own home-made chicken and fennel pies.
chicken and fennel pies
4 Item
1H 20M



1.Heat oil in large saucepan, add onion and fennel; cook, stirring, until soft. Add chicken; cook, stirring, until chicken is cooked through. Add flour; stir until bubbling. Gradually stir in stock. Add potato; cook, stirring occasionally, about 10 minutes or until potato is tender and mixture thickens. Remove from heat. Stir in parsley; season to taste. Cool 30 minutes.
2.Preheat oven to 200°C/400°F.
3.Grease four 1-cup (250ml) pie dishes. Line base and side of each dish with shortcrust pastry; trim edges. Divide chicken mixture into pastry cases, top with puff pastry; trim edges. Brush with egg yolk and sprinkle with seeds. Place dishes on oven tray.
4.Bake pies about 45 minutes or until browned. Stand 10 minutes before serving.

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