Gluten Free Chicken, Fennel & White Bean Pie

Chicken, Fennel & White Bean Pie

Chicken, Fennel & White Bean Pie



small pies


  • 1 package of Geefree Puff Pastry Dough

  • 1 onion, diced

  • 1 small bulb of fennel, diced

  • 2 Tablespoons olive oil

  • Pinch of ground nutmeg

  • 1 small can of white beans, drained well

  • 6 chicken thighs (skinless and boneless) cut into ½ inch cubes

  • 3 medium sized potatoes, washed and scrubbed well

  • ground white pepper

  • salt

  • ½ cup flat leaf parsley, chopped

  • corn starch (optional for additional thickening)

  • 1 egg beaten with 2 Tablespoons of water


  • In a medium sized pot over a moderate heat, cook the onions and fennel in olive oil till soft.

  • Add in the chicken thighs, along with the pinch of ground nutmeg, and cook for a few minutes till chicken changes color. Add in just enough water to cover the meat.

  • Bring to a boil and then reduce heat to a simmer. Cook uncovered for about 20-25 minutes.

  • Grate the potatoes with skin and add to the chicken mixture. Continue to cook for a further 5-8 minutes until the mixture has thickened. If mixture is looking a little thin, feel free to thicken with a little extra grated potato or cornstarch diluted with a little water. Season with salt, ground white pepper and chopped parsley.

  • Remove from heat and allow to cool completely.

  • Preheat oven to 375F/190C.

  • Using a rolling pin, roll pastry out into one large piece with the addition of a little potato starch to prevent sticking. (Roll to approximately half of the thickness in which the pastry comes.)

  • Using a pastry cutter or a small knife, cut rounds that measure approximately 3½ inches in diameter. Place the rounds in the aluminum foil muffin pans and repeat eight times.

  • Fill each lined pie mold with the chicken filling, almost to the top, leaving a slight gap.

  • Using a slightly smaller cutter or a knife, cut small circles of pastry to cover each pie.

  • Brush the rim of each pastry case with egg wash before covering with a lid and crimping seams together.

  • Pierce each pie top with a small knife a couple of times to allow for steam to escape whilst baking.

  • Place into the oven and bake for 15-20 minutes or until golden.

  • Allow to rest for 5 minutes before removing from aluminum tray and serving.