Comforting

Baked chicken, fennel and caramelised leek pot pies

Name: Baked chicken, fennel and caramelised leek pot pies recipe
Yield: 6
Ingredients: 2 sheets frozen puff pastry, just thawed (we used Carême); 210.00 ml extra virgin olive oil; 1.25kg chicken thigh fillets, cut into rough 3cm pieces; 100g Essentials Unsalted Butter; 3 small leeks, thinly sliced; 1 small fennel, bulb finely chopped, fronds reserved; 3 garlic cloves, crushed; 2 tsp fennel seeds, plus extra, to scatter; 40.00 ml finely chopped thyme; 40.00 ml finely chopped tarragon; 40.00 ml finely chopped flat-leaf parsley leaves; 250ml white wine; 50.00 ml plain flour; 375ml chicken stock; 300ml pure (thin) cream; 20g finely grated parmesan; 20g finely grated Gruyere; 1 egg, lightly beaten

1 rating

Baked chicken, fennel & caramelised leek pot pies — Ben Dearnley

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by Dominic Smith

Apr 08, 2025

"There's nothing more comforting than a golden, bubbling pot pie fresh from the oven." – Dominic Smith

You’ll need 6 x 350ml 12cm ovenproof dishes for this recipe.

2 sheets frozen puff pastry, just thawed (we used Carême)
2½ tbs extra virgin olive oil
1.25kg chicken thigh fillets, cut into rough 3cm pieces
100g Woolworths Essentials Unsalted Butter
3 small leeks, thinly sliced
1 small fennel, bulb finely chopped, fronds reserved
3 garlic cloves, crushed
2 tsp fennel seeds, plus extra, to scatter
2 tbs finely chopped thyme
2 tbs finely chopped tarragon
2 tbs finely chopped flat-leaf parsley leaves
1 cup (250ml) white wine
2½ tbs plain flour
1½ cups (375ml) chicken stock
300ml pure (thin) cream
20g finely grated parmesan
20g finely grated Gruyere
1 egg, lightly beaten

Method

1.

Grease 6 x 350ml 12cm ovenproof dishes and line a baking tray with baking paper.
2.

Cut 3 rounds, 1cm wider than the top of dishes, from each pastry sheet. Place on prepared tray and chill while you make filling.
3.

Heat oil in a large, deep frypan over high heat. Add chicken, season and cook, stirring occasionally, for 6-8 minutes, until lightly browned. Set aside on a plate.
4.

Reduce heat to medium-high and add butter, leek, chopped fennel, garlic, fennel seeds and herbs. Cook, stirring frequently, for 5-6 minutes, until leek starts to caramelise. Add wine, scrape base of pan with a wooden spoon and season. Scatter with flour and cook, stirring, for 3-4 minutes to cook the flour. Stir in stock and cream, add chicken and bring to the boil. Reduce heat to low and simmer for 20-25 minutes, until sauce thickens. Stir through cheeses, taste for seasoning, and cool completely.
5.

Preheat oven to 220°C/200°C fan-forced.
6.

Remove pastry from fridge. Divide chicken and leek mixture among prepared dishes and top with pastry lids, pressing edge to seal. Brush with egg and scatter with extra fennel seeds. Pierce a small hole in centre of each lid, then bake for 35-40 minutes, until golden.
7.

Top with reserved fennel fronds to serve.

Review 1

Recipe Notes

The golden rule when working with store-bought puff pastry is to work quickly and keep it cold. Warm pastry is hard to work with and will lose its puff as the butter melts away from its layers. If yours starts to get too soft, pop it back in the fridge or freezer for a few minutes to firm up.