Chicken, fennel and leek pies with swede and potato mash

A colourful array of root vegetables prove to be versatile riches in this tasty recipe.

Heat half the oil in a large frypan over high heat. Add one-third of the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in two more batches with remaining chicken.
Heat the remaining oil in the pan over medium heat. Add the fennel and cook, stirring, for 5 minutes or until tender. Add the leek and cook, stirring, for 2 minutes or until leek softens. Add the chicken and sprinkle over the flour. Cook, stirring, for 2 minutes or until well combined. Add the chicken stock and bring to the boil. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Add the sour cream, mustard and tarragon and stir to combine. Taste and season with salt and pepper.
Meanwhile, preheat oven to 220C. Cut the pastry sheets in half. Line four 1 1/4-cup capacity pie tins with the pastry, allowing the corners to overhang. Use a fork to prick the bases. Bake in preheated oven for 15 minutes or until golden brown and crisp.
Place swede and potato in a large saucepan and cover with plenty of cold water. Bring to the boil. Cook for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a fork or potato masher to mash until smooth. Taste and season with salt and pepper.
Spoon the chicken mixture among pastry cases. Top with mashed swede. Bake for 10 minutes or until heated through. Serve immediately.

Source

1 tbsp olive oil

6 chicken thigh fillets, chopped

1 fennel, thinly sliced

1 leek, thinly sliced

2 tbsp plain flour

2 cups Massel chicken style liquid stock

1/4 cup sour cream

1 tbsp dijon mustard

1 tbsp finely chopped tarragon

2 sheets ready-rolled shortcrust pastry

1 swede, peeled, coarsely chopped

2 potatoes, peeled

20g butter

Mixing Bowl Set