Thursday, September 25, 2008

Fennel & Chicken Pot Pie

This month's Royal Foodie Joust with its ingredients of fennel, dairy & parsley had me a little stumped at first. Then suddenly I had too many ideas & couldn't decided which way to go. In the end I decided when in doubt comfort food is always the best way to go. Well, as far as I'm concerned you can't get much more comforting than a pot pie.
fennel & chicken pot pie
For this pie I made a creamy chicken filling featuring fresh fennel, onion, carrots, peas & mushrooms. Parsley is added at the end of making the sauce to add a little brightness. I also added fennel fronds to the filling to boost the fennel flavor. I love the way the fennel tastes in this, it just adds a nice warmth to the overall flavor.

The crust is a basic butter pastry which cooks up wonderfully flaky, just make sure to use cold butter & not overwork it. I let the crust hang over the edge about an inch so that there's lots of extra crust, I like to have a little piece with every bite of filling.

Fennel & Chicken Pot Pie


1 1/4 c all-purpose flour
1 t salt
1/2 T sugar
8 T butter, cold & cut into 1/2-inch pieces
1/4 - 1/2 c cold water

Put flour, salt & sugar into a food processor & pulse to blend. Add butter & pulse until it forms a coarse meal texture. Sprinkle 1/4 c cold water on top & pulse until the dough clumps together when pinched. If the dough isn't coming together add more water 1 T at a time. Split the dough into two balls & flatten them into discs. Wrap in plastic wrap & chill for 30 minutes.


2 T unsalted butter
1/2 c onion, diced
1/2 c carrots, diced
1/2 c fennel bulb, diced
6 crimini mushrooms, sliced
1 T all-purpose flour
3/4 c milk (I used skim)
1 heaping c diced cooked chicken
1/2 c frozen peas
2 t flat leaf parsley, chopped
1 t fennel fronds, chopped
fennel & chicken pot pie
Melt the butter in a sauce pan over medium heat. Add the onions, carrots, fennel & mushrooms. Cook until the vegetables are beginning to get tender & the mushrooms have released their liquid. Sprinkle the flour over the vegetables & stir for 1 minute. Slowly add the milk while stirring. Cook & stir until thickened. Add in the chicken & peas. Stir in the parsley & fennel fronds. Season with salt & pepper


Preheat oven to 400 F.

Split the filling between two single serving ramekins.

Roll out each disc of the pastry dough into circles about 1/8-inch thick. Lay the discs over the top of the filling letting it hang over the edge of the ramekins. For a golden crust brush it with a little beaten egg. Make a few slits in the crust with a sharp knife.
fennel & chicken pot pie
Place the ramekin on baking sheet & bake for 25 minutes or until the crust is golden brown.

Makes two single serving pies

Thanks to Jenn the Leftover Queen for hosting another fun month of the Royal Foodie Joust.


Alicia Foodycat said...

Fantastic! I can just imagine how those flavours sing. And I am totally with you on the extra pastry!

Deborah said...

I'm going to have to look at all of these entries to try to get myself to like fennel. I keep saying I'm going to try it again, but last time I did, I still wasn't a huge fan. But This sure does look good!

Kimi said...

Great entry and beautiful photos. I love recipes for 2!

Peter M said...

Kat, just saw this in the forum and it's awesome, perfect timing with the cooler temps.

You have a shot here at the apron!

Anonymous said...

I openly admit my favorite part of a pot pie is the crust and this crust looks flaky and delicious. Good-lookin' pot pie.

Nikki @ NikSnacks said...

Yay! Yummy as per usual! Good luck in the joust! It's just started to get cold here and I've been cracing chicken and flaky pastry a lot.

giz said...

I wouldn't have guessed that crust was home made - it's really quite perfect. Pot pies have earned their place, that's for sure - it might just be time to fill the freezer with mass quantities.

Lori said...

That is one homey, cozy, beautiful pot pie. I need to have that!

grace said...

when it comes to chicken pot pie, i could care less what's inside--the crust is the main draw for me. that being said, yours looks absolutely amazing--perfectly flaky and buttery. bravo!

Thistlemoon said...

This is totally great Kat! I love all the ingredients and I love how fall-ish this dish is! A big bowl of comfort, indeed! Best of luck!

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T = Tablespoon
t = teaspoon
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