Name: Creamy chicken, mushroom & fennel pie
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 clove garlic, crushed; 1 leek, sliced thinly; 1 fennel bulb, sliced thinly; 200 gram swiss brown mushrooms, quartered; 1/2 cup (125ml) dry white wine; 4 chicken breast fillets, chopped coarsely; 300 millilitre 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

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.

Serves 4

Cook

40M

Ingredients

1 tablespoon olive oil

2 clove garlic, crushed

1 leek, sliced thinly

1 fennel bulb, sliced thinly

200 gram swiss brown mushrooms, quartered

1/2 cup (125ml) dry white wine

4 chicken breast fillets, chopped coarsely

300 millilitre 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

Method

1.Preheat oven to 200°C (180°C fan forced).

2.Heat oil in a large saucepan over medium heat, cook garlic, leek, fennel and mushrooms, stirring, for 5 minutes or until vegetables soften.

3.Stir in wine, bring to the boil. Reduce heat, simmer, 3 minutes. Add chicken and cream, bring to the boil. Reduce heat, simmer 10 minutes or until chicken is cooked through and sauce has thickened slightly. Stir in mustard and parsley.

4.Spoon filling into four 1½ cup (375ml) ovenproof bowls or dishes. Cut pastry sheets in half, trim halves into 12cm x 18cm (4¾-inch x 7¼-inch) rectangles. Place a pastry rectangle on each bowl, pressing down gently to seal. Brush pastry with egg. Using a small sharp knife, score five lines on each pastry lid at 2.5cm (1-inch) intervals; sprinkle tops wtih fennel seeds and salt.

5.Bake pies for 25 minutes or until pastry is puffed and golden.

Place 2 tablespoons lemon juice, 1 tablespoon extra virgin olive oil and a clove of garlic in a screw-top jar; shake well. Place 100g (3 ounces) baby rocket (arugula) leaves in a large bowl with ¼ cup chopped fresh flat-leaf parsley, ¼ cup fresh mint leaves and dressing; toss gently to combine. Serve salad topped with 2 chopped green onions (scallions).
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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