Recipe Fennel, chicken and mushroom pot pies : Easy, Special and Delicious

Recipe Fennel, chicken and mushroom pot pies : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Fennel, chicken and mushroom pot pies. This Recipe Fennel, chicken and mushroom pot pies : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Fennel, chicken and mushroom pot pies was necessary 15m, cook 1h 10m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Fennel, chicken and mushroom pot pies

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

17 Ingredients

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  1 tbsp olive oil
  
  
  


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  6 Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
  
  
  


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  200g brown mushrooms, halved
  
  
  


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  1 brown onion, thinly sliced
  
  
  


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  1 small fennel, trimmed reserving fronds, thinly sliced
  
  
  


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  2 tbsp plain flour
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  2 cups (500ml) chicken stock
  
  
  


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  20g pkt dried mixed forest mushrooms
  
  
  


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  1 lemon, zested, juiced
  
  
  


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  1/4 cup coarsely chopped tarragon
  
  
  


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  1/2 cup (120g) sour cream
  
  
  


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  1 1/2 sheets frozen puff pastry
  
  
  


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  1 Coles Australian Free Range Egg, lightly whisked
  
  
  


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  Cumin or fennel seeds, to sprinkle
  
  
  


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  Mashed potato, to serve
  
  
  


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  Mixed salad leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 4
  
  
  
  
  Spoon mixture evenly among four 1 1/4-cup (310ml) ovenproof dishes. Set aside to cool slightly.
  
  
  


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  Step 5
  
  
  
  
  Preheat oven to 200°C. 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.
  
  
  

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