An unexpected vegetable in a traditional savory pie. Mild and aromatic, cooked fennel offers a sweet, mild anise-like flavor to the pie.
Chicken and Fennel Pot Pie
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
2-3 cups cooked chicken, (store-bought rotisserie for ease)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup chicken stock, preferably homemade or low-sodium storebought
1 cup cream or milk
1/2 cup frozen baby green peas
1/2 cup frozen or fresh corn
1/4 cup thinly sliced fresh chives or parsley
1-2 tablespoon cooking sherry, optional
Homemade or store-bought puff pastry or pie dough, defrosted if frozen
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Heat 1 tablespoon oil or butter over medium heat in a heavy bottomed pan. Add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, corn, herbs, sherry, and chicken and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
- Place dough over filling and tuck into the edges of the dish. Cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.