Chicken, fennel and mushroom pot pies

ingredients

• • 2 tablespoon olive oil
  • 1 large fennel bulb, thinly sliced
  • 250 gram swiss brown mushrooms, quartered
  • 1 large onion, thinly sliced
  • 2 clove garlic, crushed
  • 500 gram chicken thigh fillets, cut into 3cm pieces
  • 1/2 cup cream
  • 2 tablespoon plain flour
  • 1.5 cup chicken stock
  • 2 tablespoon parsley, chopped
  • 1 tablespoon dijon mustard
  • 1 sheet frozen puff pastry, thawed, quartered
  • 1 egg, lightly beaten
  • 2 teaspoon fennel seeds
  • mixed salad leaves to serve

method

• • 1

    Preheat oven to very hot, 220°C.

  • 2

    In a large frying pan, heat oil on medium. Sauté fennel, mushrooms, onion and garlic for 4-5 minutes until tender. Add chicken and cook, stirring, for 4-5 minutes until golden. Set aside.

  • 3

    In a small saucepan, combine cream and flour, stirring until smooth. Gradually add stock. Stir on medium heat until mixture thickens and boils. Reduce heat to low, then simmer for 3 minutes.

  • 4

    Mix sauce into chicken mixture in pan with parsley and mustard. Season.

  • 5

    Divide mixture between four 1½-cup ramekins. Place pastry quarters over each. Decorate with pastry offcuts, brush lightly with egg and sprinkle with fennel. Place on oven tray and cut a small slit in each pastry top. Bake for 15-20 minutes. Serve with salad.