Fennel Chicken & Mushroom Pot Pie

Oh wow – This one was a surprise from left-field – Terrific


So straight up – we got this one out of the Coles recipes magazine.  We’ve been pouring through these a lot recently and have been very impressed with what comes out of it.  If you’re looking to change up your cooking with some really easy but incredibly effective recipes, we can’t recommend this enough.20180429_175601.jpg

So how is it done?

What You Need:



1 tablespoon olive oil

6 Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped



200g brown mushrooms, halved

1 brown onion, thinly sliced

1 small fennel, trimmed reserving fronds, thinly sliced

2 tablespoons plain flour

1 tablespoon Dijon mustard



2 cups (500ml) chicken stock

20g pkt dried mixed forest mushrooms


1 lemon, zested, juiced

1/4 cup coarsely chopped tarragon

1/2 cup (120g) sour cream

1 1/2 sheets frozen puff pastry


1 Coles Australian Free Range Egg, lightly whisked

Cumin or fennel seeds, to sprinkle

Mashed potato, to serve

Mixed salad leaves, to serve


What To Do:

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.


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.

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.

Step 4

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

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.

So Delish

In theory you dont even need to add pastry to have a really tasty chicken dish, but if you’re after that little bit of a pastry treat…..you know what to do 🙂