Serves: 6

Per serve: 1185kJ | 19g protein | 24g fat | 36g carbs | 3g fibre


  • 2 tbsp garlic oil

  • 1 white potato, roughly chopped

  • 1 sweet potato, roughly chopped

  • 1 fennel bulb, finely sliced

  • ½ red chilli, finely sliced

  • 2 cloves of garlic, minced

  • ½ bunch chives, roughly chopped

  • 1 bunch broccolini, roughly chopped

  • 100g mushrooms, roughly chopped

  • 1 chicken breast, diced

  • 3 rasher short-cut bacon, diced

  • 50g butter

  • 3 tbsp plain flour

  • 250mL chicken stock

  • 250mL milk

  • Pinch of nutmeg

  • Salt and pepper to taste

  • 1 piece puff pastry

  • 1 egg, whisked


  1. Lightly grease a medium-sized pie dish and set aside.

  2. Bring a large pot of water to the boil, add the potatoes and cook for 10-15 minutes.

  3. Meanwhile, add 1 tbsp of garlic oil to a large frying pan on low heat. Add the chilli, garlic, chives and fennel and cook for 10 minutes until the fennel is soft and tender. Add the mushrooms and broccolini and cook for a further 5 minutes.

  4. Drain the potatoes and add to the frying pan with the fennel and mushroom mix. Mix to combine. Pour into the pie dish and set aside.

  5. Add 1 tbsp of garlic oil into the large frying pain and increase the temperature to medium-high heat. Add the diced bacon and chicken and cook, stirring, for 3-4 minutes until browned and cooked through. Pour into the pie dish with the mushroom mix and set aside.

  6. In a small saucepan on low heat slowly melt the butter, be sure not to let it simmer. Add the plain flour and stir continuously with a whisk for 3-4 minutes until it forms a thick, smooth paste (roux).

  7. Mix the milk and chicken stock together in a jug. Season with salt, pepper and nutmeg. Slowly pour into the saucepan with the butter and flour. Increase the temperature to medium and stir continuously with a whisk for 5-7 minutes until the sauce thickens. Pour the sauce over the pie filing and lightly mix to combine.

  8. Set the pie filling aside for 10 minutes to cool slightly. Preheat oven to 200C.

  9. Cut a small cross in the middle of the pie pastry to allow the air to escape. Place over the pie filling, pushing down the edges with a fork. Using a pastry brush, lightly coat the pastry with the egg wash.

  10. Cook in the oven for 20-25 minutes until the pastry is brown and crisp.

  11. Serve on its own or with a light side salad. Enjoy!

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |

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