Fennel, chicken and mushroom pot pies

Fennel, chicken and mushroom pot pies

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Aniseed hints from the fennel and tarragon add delicious freshness to these rustic chicken and mushroom pot pies.

The ingredient of Fennel, chicken and mushroom pot pies

  1. 1 tablespoon olive oil
  2. 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
  3. 200g brown mushrooms, halved
  4. 1 brown onion, thinly sliced
  5. 1 small fennel, trimmed reserving fronds, thinly sliced
  6. 2 tablespoons plain flour
  7. 1 tablespoon Dijon mustard
  8. 2 cups (500ml) chicken stock
  9. 20g pkt dried mixed forest mushrooms
  10. 1 lemon, zested, juiced
  11. 1/4 cup coarsely chopped tarragon
  12. 1/2 cup (120g) sour cream
  13. 1 1/2 sheets frozen puff pastry
  14. 1 Coles Australian Free Range Egg, lightly whisked
  15. Cumin or fennel seeds, to sprinkle
  16. Mashed potato, to serve
  17. Mixed salad leaves, to serve

The instruction how to make Fennel, chicken and mushroom pot pies

  1. Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in 2 batches, turning, for 5 mins or until brown all over. Transfer to a bowl.
  2. Heat half the remaining oil in the pan over medium-high heat. Cook the brown mushroom, stirring, for 5 mins or until tender. Transfer to a bowl. Heat the remaining oil in the pan. Cook the onion and fennel, stirring occasionally, for 5 mins or until fennel softens.
  3. Return the chicken and brown mushroom to the pan with the flour. Cook for 1 min or until the flour is well combined. Add the mustard, stock and dried mushrooms. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 mins or until sauce thickens slightly. Remove from heat. Stir in the lemon zest, lemon juice, tarragon and sour cream. Season.
  4. Spoon mixture evenly among four 1 1/4-cup (310ml) ovenproof dishes. Set aside to cool slightly.
  5. Preheat oven to 200u00b0C. Cut pastry into desired shapes and place over the filling. Brush with egg. Sprinkle with cumin or fennel seeds. Bake for 20-25 mins or until pastry is golden brown and puffed. Top with reserved fronds. Serve with mash and salad leaves.

Nutritions of Fennel, chicken and mushroom pot pies

fatContent: 741.139 calories
saturatedFatContent: 46 grams fat
carbohydrateContent: 19 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 52 grams protein
sodiumContent:

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