Chicken, Fennel and Sage Pie

Hello hello!

Here is a perfect evening meal recipe. A nice pie (or quiche), that will change from your usual and that is rather healthy.

Let me introduce the chicken, fennel and sage pie.

I wanted to give fennel for dinner to my childern but they don’t want it so much… So I decided to be smart!! 😉

And it worked!! Not that they didn’t see the fennel in the pie… But they loved it!!

The grilled chicken gives a very yummy taste, and a bit of proteins by the way, and the sage adds a delicious subtle flavor. Huge success!!

I made my express savory shortcrust pastry to make this quiche. 3-4 minutes only are needed to prepare it, and a few more to rest in your fridge (I had no more than 30 minutes ahead of me and it was enough!).

This pie can be served as a starter, as a main dish with a nice lettuce for instance or as an appetizer if you have leftovers. I cut them in small pieces, serves them on a platter and there you go!

The utensils:

A frying pan to grill the chicken and the fennel, I used my Steaklover Mineral B frying pan by De Buyer (I use it all the time!!),

A food processor for the pastry,

A perforated pastry ring by De Buyer too,

A baking mat

And a rolling pin.

You know everything, you can do this!

The recipe, Chef!

Print Recipe

Chicken, Fennel and Sage Pie

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Serves: 5 Difficulty: Easy Price: $

Prep Time: 15 min – Cooking Time: 30 min

Ingredients

• 1 savory shortcrust pastry (recipe on the blog)
• 3 eggs
• 1 egg white
• 200 g chicken fillet
• 1 fennel
• 10 leaves of sage
• 15 cl milk
• 10 cl cream
• 15 g butter
• Salt
• Pepper

Instructions

1

Roll your pastry and put it in your mold that you'll have already buttered. Set aside in your fridge.

2

Pre-heat your oven at 200 degrees.

3

Cut your chicken filet in pieces. Stir fry them in a frying pan with the butter and salt. Set aside.

4

In the same frying pan, stir fry fennel cut in pieces. Add 1/2 glass of water and cook with lid for 7-8 minutes. Set aside.

5

Whisk the eggs and egg white, add the milk, the cream, salt and pepper, and chopped sage. Mix.

6

Place the chicken and fennel on the pastry.

7

Pour the egg+milk+cream mixture.

8

Cook in the oven for 30 minutes.

9

It's ready !

Notes

I chose to put an egg white to have a lighter batter but you can put a whole egg if you wish.