Chicken pot pie with a slice cut out

Chicken Pot Pie

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Servings8 pies
Prep Time30 mins
Cook Time40 mins

Equipment

  • 8 Soufflé Dishes 10 ounce dishes

Ingredients

Crust

Filling

  • 5 cups chicken broth low sodium
  • 2 medium fennel bulbs cored and coarsely sliced
  • 1 ¾ pounds boneless organic free-range chicken breast cut into 1 inch cubes
  • 1 cup carrot diced
  • 1 cup pearl onion peeled and chopped
  • ½ stick unsalted butter
  • 5 tablespoons Arrowhead Mills Organic Whole Wheat Flour – Stone Ground
  • 2 ½ cups whole milk
  • 2 teaspoons fennel seeds toasted and crushed
  • 4 ounces pancetta ¼ inch thick, diced
  • 1 large egg yolk
  • 2 tablespoons cream whisked with egg yolk, set aside

Instructions

Crust

  • 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 the dough gathers into a ball away from the sides of the bowl.
  • Wrap dough in plastic and chill for 1 hour.

Filling

  • Preheat oven to 375°F.
  • Bring broth to a hard boil in a heavy medium-sized pot over 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 the hot oven for 15 minutes, or until pancetta is sizzling and onions are lightly golden. Set aside.
  • Strain chicken mixture and reserve broth. In a 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.
  • Add chicken and pancetta mixture to sauce and divide between 8-10 ounce soufflé dishes.
  • 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 the sides of the soufflé dish. Brush on egg wash and place cut-out leaf in the center of the pastry, brush leaf with egg wash. Cut 2 small slits for steam to escape.
  • Place soufflé dishes on a baking tray and bake in the oven for 40 minutes or until pastry is golden.
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