Chicken, Mushroom And Fennel Pies With Arugula Salad - cooking recipe

Ingredients

1 tbsp olive oil
2 cloves garlic, crushed
1 None leek (about 350g), thinly sliced
1 small fennel bulb (about 7 oz), thinly sliced
7 oz button mushrooms, quartered
1/2 cup dry white wine
1 3/4 lbs boneless skinless chicken breasts, coarsely chopped
1 1/4 cups heavy cream
1 tbsp Dijon mustard
1/4 cup fresh flat-leaf parsley, coarsely chopped
1 sheet frozen puff pastry, thawed cut into four equal pieces
1 None egg, beaten lightly
1 tbsp fennel seeds
None None Arugula salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
Heat the oil in a large saucepan on medium heat. Cook the garlic, leek, fennel and mushrooms, stirring, until the vegetables soften.
Stir in the wine and bring to a boil. Reduce the heat to low; simmer, uncovered, for 3 mins. Add the chicken and cream and bring to a boil on medium heat. Reduce the heat to low; simmer, uncovered, for about 10 mins or until the chicken is cooked through and the sauce has thickened slightly. Stir in the mustard and parsley.
Meanwhile, place the pastry pieces on the prepared pan. Brush the pastry with egg. Sprinkle with seeds. Bake in the oven for about 10 mins or until golden brown.
Divide the chicken mixture among small serving bowls. Top each one with pastry. Serve with arugula salad.