Ingredients
- 2 rolls of ready-made shortcrust pastry
- 4 chicken breasts, diced
- 4 slices of bacon, chopped
- 1 onion, finely chopped
- 1 fennel bulb, thinly sliced
- 100ml white wine
- 150ml creme fraiche
- 100ml chicken stock
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 rolls of ready-made shortcrust pastry
- 4 chicken breasts, diced
- 4 slices of bacon, chopped
- 1 onion, finely chopped
- 1 fennel bulb, thinly sliced
- 100ml white wine
- 150ml creme fraiche
- 100ml chicken stock
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Preheat your oven to 200°C/400°F/gas 6.
Roll out the shortcrust pastry on a lightly floured surface and use it to line a pie dish. Prick the base with a fork. Line the pastry with parchment paper and fill it with baking beans or pie weights. This process is called blind baking and helps prevent the pastry from becoming soggy.
Place the pie dish in the preheated oven and bake for about 15 minutes until the edges start to turn golden brown. Remove the parchment paper and baking beans, then return the pastry to the oven for another 5 minutes until it is fully cooked and golden. Set aside.
In a large frying pan, add the diced chicken breasts and cook until they are browned on all sides. Remove the chicken from the pan and set aside.
In the same pan, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside.
In the same pan, add the chopped onion and sliced fennel. Cook until they are softened and slightly caramelized.
Deglaze the pan by adding white wine and scraping any browned bits from the bottom of the pan. Allow the wine to simmer for a minute or two to reduce slightly.
Add creme fraiche and chicken stock to the pan. Stir well to combine and bring the mixture to a simmer.
Return the cooked chicken and bacon to the pan. Stir in the chopped parsley and season with salt and pepper to taste. Simmer for a few minutes until the flavours are well combined.
Pour the chicken filling into the blind-baked pastry case, spreading it evenly.
Roll out another sheet of shortcrust pastry and use it to cover the pie dish, sealing the edges with a fork or by crimping them together with your fingers. Cut a few slits in the top crust to allow steam to escape during baking.
Place the pie in the preheated oven and bake for about 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let it cool for a few minutes before serving.