Iron Chef Shellie

Chicken, Mushroom & Fennel Pies

Fennel. I had never used it, was a bit hesitant to use if after Dad would screw up his face every time he heard the word fennel (the same goes for polenta). I can’t remember if he likes liquorice, but he probably doesn’t since both liquorice and fennel have an aniseed flavour. I cut it...


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Chicken, Mushroom & Fennel Pies
September 10, 2010

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Chicken, Mushroom & Fennel Pies


I had never used it, was a bit hesitant to use if after Dad would screw up his face every time he heard the word fennel (the same goes for polenta). I can’t remember if he likes liquorice, but he probably doesn’t since both liquorice and fennel have an aniseed flavour.

I cut it in half and smelt the aniseed…. yum! Wasn’t too sure how it would taste though, so I kept going with the recipe.

Hamsley helped out and did the pastry, whilst I got chopping. I was expecting the ramekins to be covered with pastry then put in the oven like other pie recipes, but this wasn’t the case. The only thing that goes in the oven is the pastry. This is great because you can hold the ramekin whilst eating and not get third degree burns.. hurrah!

The flavours were fantastic. The fennel provided an almost refreshing flavour that you wouldn’t normally get with a chicken, mushroom and leek pie. We both really enjoyed it, and I have discovered fennel really isn’t that bad! (Don’t worry Dad, I won’t make you anything with fennel!)

The pies go great with a nice fresh salad. The recipe suggested rocket, but I find that too bitter, so we had some baby cos leaves, avocado, tomato & ranch and Italian dressing!

Chicken, Mushroom & Fennel Pies

1 tablespoon olive oil
2 cloves garlic, crushed
1 medium leek, sliced thinly
1 small fennel bulb, sliced thinly
200g button mushrooms, quartered
1/2 cup dry white wine
800g chicken, chopped coarsely (I used thigh fillets)
300ml cream
1 tablespoon dijon mustard
1/4 cup coarsely chopped fresh flat-leaf parsley
1 sheet puff pastry, cut into quarters
1 egg, beaten lightly
1 tablespoon fennel seeds

1. Preheat oven to 200ºC or 180ºC fan-forced.

2.Heat oil in large saucepan; cook garlic, leek, fennel and mushrooms, stirring, until vegetables soften.

3. Stir in wine bring to a boil. Reduce heat, simmer, uncovered for 3 minutes. Add chicken and cream; bring to a boil, reduce heat, simmer, uncovered for about 10 minutes or until chicken is cooked through and sauce thickened slightly. Stir in mustard and parsley.

4. Meanwhile, place pastry quartes onto an oven tray, brush pastry with egg and sprinkle with seeds; bake in oven for about 10 minutes or until golden brown.

5. Divide chicken mixture among small serving bowls; top each with pastry, serve with salad.

Serves 4.


20 comments on “Chicken, Mushroom & Fennel Pies
  1. Kingtoad

    As a matter of fact I do like licorice!
    Keep up the good work.

    The day Mum eats bananas, I shall eat fennel!

    September 11, 2010 at 1:26 am
    • Iron Chef Shellie

      Well there you go! Thanks Dad!

      September 20, 2010 at 12:59 pm
  2. Gabriel Hummel

    The power of ramekin will now spread like the Thundercats awesome power of Greyskull.

    Great dish, Fennel is my friend

    September 11, 2010 at 6:34 am
    • Iron Chef Shellie

      haha very true…. ramekins are awesome!

      September 20, 2010 at 12:59 pm
  3. kristy @ ksayerphotography

    I think this could be something my parents would love – most definitely my dad… hmmm this could be on the menu soon!

    September 11, 2010 at 6:48 am
    • Iron Chef Shellie

      Hope they enjoy it!

      September 20, 2010 at 12:59 pm
  4. Hannah

    Hurrah, I’m so glad your first entry into the world of fennel was a winner! I love it myself, and have been known to use it instead of onion as the base for stirfries, and in potato bakes with fish, and roasted, and…well, not pot pies, because Mum’s allergic to wheat and dairy. But now that I’ve moved out…

    September 11, 2010 at 10:53 am
    • Iron Chef Shellie

      Me too! What a great idea! I’ll have to get creative!

      September 20, 2010 at 1:00 pm
  5. Anna Johnston

    Oh yesssss, nothing like fresh fennel & this recipe is a tad interesting , think I’m going to give it a spin.

    September 11, 2010 at 1:12 pm
    • Iron Chef Shellie

      Hope you enjoy it too!

      September 20, 2010 at 1:00 pm
  6. Honey @ honeyandsoy

    I’m a fennel convert too! Never had it in my life til maybe 5 years ago? And I love it. I don’t like liquorice though, so I don’t know why I like fennel. Love the look of your pie!!

    September 11, 2010 at 11:46 pm
    • Iron Chef Shellie

      Thanks 🙂 I’ll be having more fennel in my life from now on 🙂

      September 20, 2010 at 1:01 pm
  7. Heidi - Apples Under My Bed

    I’m so glad you enjoyed the fennel flavour! I too was a bit hesitant when first getting into fennel. I really dislike licorice, so felt the same way as you. But it really is delightful, isn’t it? It goes really well with pork.
    Heidi xo

    September 12, 2010 at 9:37 am
    • Iron Chef Shellie

      Oh with pork? I’ll have to keep that in mind! Thanks 🙂 x

      September 20, 2010 at 1:02 pm
  8. delicieux

    Even though I am vegetarian this pie looks delicious!

    Like you, I didn’t think I’d like fennel, but I now love it. It’s delicious slow roasted and when used in risottos or soups. It’s funny how your tastebuds change with age as I am sure a few years ago I probably wouldn’t have liked fennel.

    September 12, 2010 at 10:45 am
    • Iron Chef Shellie

      Same, a few years ago I don’t think I would have liked it either.

      September 20, 2010 at 1:03 pm
  9. My Restaurants Melbourne

    I used fennel for the first time the other day, I used it in a salad. I was surprised how much I actually like it.

    September 12, 2010 at 1:28 pm
    • Iron Chef Shellie

      Yay! another newbie to fennel 🙂

      September 20, 2010 at 1:04 pm
  10. Conor @ HoldtheBeef

    Delicious! I hate licorice but can happily eat fennel, especially if there is a pastry lid involved I suspect. More things should have pastry lids. I would like a pastry hat, myself.

    September 13, 2010 at 8:24 pm
    • Iron Chef Shellie

      mmmmmm I think more things should have pastry lids too!

      September 20, 2010 at 1:05 pm
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