Ingredients

• 2 tablespoons olive oil
• 750g boneless skinless chicken thighs, trimmed, cut into 2cm pieces
• 2 small fennel bulbs, cored, chopped (about 300g)
• 2 carrots, peeled, cut into 1.5cm pieces (about 200g)
• 1/2 celeriac, peeled, cut into 1.5cm pieces (about 200g)
• 1 small brown onion, finely chopped (about 150g)
• 2 garlic cloves, finely chopped
• 1 teaspoon fennel seeds, ground
• 2 tablespoons plain flour
• 1 3/4 cups reduced-salt chicken stock
• 3/4 cup cream
• 3/4 cup plus 1 tablespoon milk
• 1 large egg
• 1 sheet frozen puff pastry, thawed but well chilled

Method

• Step 1 Preheat the oven to 200°C (180°C fan-forced).
• Step 2 Heat a large heavy frying pan over medium-high heat. Add the oil and chicken and cook for about 10 minutes, or until golden brown. Using a slotted spoon, transfer the chicken to a bowl and set aside.
• Step 3 Add the fennel, carrots, celeriac, onion, garlic, and ground fennel to the same pan and cook, stirring often, for about 10 minutes, or until the vegetables are almost tender. Return the chicken to the pan, sprinkle in the flour, and stir for about 1 minute to cook the flour. Raise the heat to medium-high and stir in the stock, cream, and 3/4 cup of the milk. Bring to a simmer, reduce the heat to medium-low, and simmer gently, stirring often, for about 10 minutes, or until the vegetables are tender. Remove from the heat and season to taste with salt and pepper.
• Step 4 In a small bowl, mix the egg and the remaining 1 tablespoon milk to blend. For Mum, Dad, and Older Kids: Pour all but 1 cup of the pie filling into a 20cm square baking dish. Brush some of the egg mixture over the edges of the baking dish. Lay the pastry over the dish and gently press the overhanging edges of pastry so they adhere to the sides of the dish. Lightly brush more of the egg mixture over the pastry and sprinkle with salt. Cut 4 small slits in the pastry. Bake for about 25 minutes, or until the pastry is deep golden brown and puffed. Cool slightly and serve.
• Step 5 For infants and toddlers: While the pie cooks, place the remaining pie filling in a blender and pulse to the desired consistency.