Fennel Chicken And Mushroom Pot Pies Recipe
Recipe By Taste
Aniseed hints from the fennel and tarragon add delicious freshness to these rustic chicken and mushroom pot pies.
4.5
22 Rating -
Rate
Non Vegdiet
1hr 25minstotal
15minsPrep
1hr 10minsCook
1hr 25m.total
15m.Prep
1hr 10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Fennel Chicken And Mushroom Pot Pies Recipe
- 1/4 tablespoon Olive oil
- 1.50 Coles rspca approved australian chicken thigh fillets, coarsely chopped
- 50 gram Brown mushrooms, halved
- 1/4 Brown onion, thinly sliced
- 1/4 Small fennel, trimmed reserving fronds, thinly sliced
- 1/2 tablespoon Plain flour
- 1/4 tablespoon Dijon mustard
- 1/2 cup Chicken Stock
- 5 gram Pkt dried mixed forest mushrooms
- 1/4 Lemon, zested, juiced
- 0.06 cup Coarsely chopped tarragon
- 0.13 cup Sour cream
- 0.38 Sheets frozen puff pastry
- 1/4 Coles australian free range egg, lightly whisked
- As required Cumin or fennel seeds, to sprinkle
- As required Mashed potato, to serve
Nutrition
value
value
240
calories per serving
15 g Fat19 g Protein7 g Carbs3 g FiberOther
Current Totals
- Fat15g
- Protein19g
- Carbs7g
- Fiber3g
MacroNutrients
- Carbs7g
- Protein19g
- Fiber3g
Fats
- Fat15g
Vitamins & Minerals
- Calcium143mg
- Iron5mg
- Vitamin A368mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B959mcg
- Vitamin B120mcg
- Vitamin C24mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium77mg
- Manganese< 1mg
- Phosphorus183mg
- Selenium17mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste