Starters/ Savory tarts/ Meat & Fish

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!

Chicken, Fennel and Sage Pie

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Serves: 5 Difficulty: Easy Price: $
Prep Time: 15 min Cooking Time: 30 min


  • 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



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


Pre-heat your oven at 200 degrees.


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


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.


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


Place the chicken and fennel on the pastry.


Pour the egg+milk+cream mixture.


Cook in the oven for 30 minutes.


It's ready !


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

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