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Serving size is also a important component of your diet. You should compare the amount of the food that you typically eat into the serving size recorded on the tag. Eating large parts or parts may cause excess fat gain.

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How to make Chicken, fennel and parsnip pie

Yield = 4
Prep time: 0:45
Cook time: 0:40
Total time: 1:25

Ingredients

  • flour, for dusting
  • salt and cracked black pepper
  • 600g chicken thigh fillets, trimmed and cut into 3cm cubes
  • 1 small onion, sliced
  • 1 fennel bulb, trimmed and sliced
  • 1 parsnip, chopped
  • 1 1/2 cups (325ml) Massel salt reduced chicken style liquid stock
  • 1 cup (250ml) white wine
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1 large sheet ready-rolled puff pastry, thawed
  • 1 egg, lightly beaten, to brush

Method

  • Step 1 Combine the flour, salt and pepper in a bowl. Add the chicken and toss to coat, dusting off any excess.
  • Step 2 Heat a little olive oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in batches for 5 minutes or until golden then remove and set aside.
  • Step 3 Add a little extra oil to the pan and reduce heat to medium. Add the onion, fennel and parsnip and cook for 4-5 minutes or until just softened. Return the chicken to the pan and add the stock and wine. Reduce the heat slightly and simmer for a further 5 minutes or until the chicken mixture thickens. Remove from the heat, stir though the parsley, transfer to a bowl and refrigerate for 30 minutes or until at room temperature.
  • Step 4 Preheat oven to 190°C. Spoon the cooled chicken mixture into a 4-cup capacity ovenproof dish.
  • Step 5 Place the pastry over the dish and press around the rim to seal the edges. Trim off excess pastry and discard. Make a couple of small holes in the centre of the pastry and brush the pastry lightly with egg. Bake for 20 minutes or until golden on top.