Chicken & Pancetta Pot Pie with Fennell

    • Take comfort food to the next level with juicy chicken, crispy pancetta and delicately spiced fennel - all encased in a homemade flaky crust. One taste of this flavorful pie and you’ll never miss traditional pot pie!
      • Yield:
      • 8
      • Ingredients:
      • Flaky crust:

        • 3 Cups sifted Arrowhead Mills Organic Unbleached Wheat Flour
        • ¾ teaspoon sea salt
        • 1½ sticks unsalted butter, cut into cubs and chilled
        • 4½ Tablespoons organic vegetable shortening, chilled
        • 6 Tablespoons ice water

        Chicken pancetta and fennel filling:

        • 5 Cups low sodium chicken Broth
        • 2 medium fennel bulbs, cored and coarsely sliced
        • 1¾ pounds boneless organic free range chicken breast of thigh meat, cut into 1 inch cubes
        • 1 Cup diced carrot
        • 1 Cup of pearl onions peeled
        • ½ stick unsalted butter
        • 5 tablespoons Arrowhead Mills Organic Unbleached Wheat Flour
        • 2½ Cups whole milk
        • 2 teaspoons fennel seeds, toasted and crushed
        • 4 ounces pancetta, ¼ inch thick diced
        • 1 egg yolk and 2 tablespoons of cream, whisked and set aside
      • Directions:
      • Flaky Crust:

        1. Combine flour and salt in a food processor and blend well, add butter and shortening and pulse until crumbly in appearance, pulse in 4 tablespoons of water adding water a tablespoon at a time until dough gathers into a ball away from the sides if the bowl.
        2. Wrap dough in plastic and chill for 1 hour.

        Chicken pancetta and fennel filling:

        1. Preheat oven to 375°F.
        2. Bring broth to a hard boil in a heavy medium sized pot over a medium high heat. Add fennel, cook for 5 mins add chicken, carrots, lower to a simmer and cook for 10 minutes. Meanwhile place pancetta and onions on a baking tray and place in hot oven for 15 minutes or until pancetta is sizzling and onions are lightly golden. Set aside.
        3. Strain chicken mixture and reserve broth. In saucepan melt butter, whisk in flour and cook stirring for 2-3 minutes. Gradually whisk in milk and cook, whisking until sauce thickens, about 4 minutes. Add fennel seeds and season with salt and pepper to taste.
        4. Add chicken and pancetta mixture to sauce and divide between 8-10 ounce soufflé dishes.
        5. Roll out chilled dough on a lightly floured surface to about 1/8th inch thick. Cut out 8 rounds, each measuring 1 inch larger in diameter than the soufflé dish. Reroll excess pastry to cut out 8 leaf shapes. Place a cut out round over each soufflé dish and press dough overhang to sides of soufflé dish. Brush on egg wash and place cut out leaf in center of pastry, brush leaf with egg wash. Cut 2 small slits for steam to escape. Place soufflé dishes on a baking tray and bake in oven for 40 minutes or until pastry is golden.