Chicken Potato Pie

May 18, 2015 • Posted in: chicken, Pie, fennel, Winter

Yummy use for silverbeet and fennel. A hearty winter meal.


  • 2/3 cup plain flour
  • 600g chicken thighs cut into 2.5 cm pieces
  • 2 tbs oil
  • 125g butter split into 75g and 50g (use 50g with onion & garlic, rest with potatoes)
  • 2 garlic cloves finely chopped
  • 1 onion roughly chopped
  • 300g silverbeet - stems finely chopped, leaves roughly chopped (use stems first, then leaves later)
  • 1 fennel bulb, finely chopped
  • 1 tsp fennel seeds, ground
  • 1/2 cup white wine
  • 500 ml chicken stock
  • 60g finely grated Parmesan, divided into thirds.
  • 1/2 cup chopped parsley
  • 1 kg potatoes, peeled, chopped
  • 1/3 cup milk


  1. Season flour with salt and pepper and use to coat chicken.
  2. Heat oil in a large, deep fry pan over medium heat. Cook chicken in batches for 2 minutes each side until browned. Remove chicken and drain on paper towel.
  3. Add 50g butter, garlic, onion, silverbeet stems, fresh fennel and ground fennel and cook for 5 minutes until vegetables have softened.
  4. Add wine and bring to the boil for 1 minute.
  5. Add stock and bring to the boil again.
  6. Return chicken to the pan and cook, stirring occasionally for 10 minutes until mixture is thick and most of the liquid has evaporated.
  7. Turn off heat, add silverbeet leaves, 20g Parmesan and the parsley. Stir until combined and leaves have wilted.
  8. Season and spoon into an ovenproof dish.
  9. Boil potatoes until tender. Drain and mash with remaining butter, milk and 20g Parmesan.
  10. Spoon mash over chicken mixture and sprinkle last 20g of Parmesan over the top. Bake at 190 for 25 minutes until top is golden.
Preparation time: 25 minutes
Cooking time: 1 hour
Serves: 4 - 6

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