Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 6-8 tbsp ice water
  • 2 cups cooked roast chicken, shredded
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium bulb of fennel, finely chopped
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Divide dough, shape into disks, wrap in plastic, and chill for 30 minutes.
  2. In a skillet, heat olive oil over medium heat. Sauté onion and fennel until softened, about 5-7 minutes. Add garlic and cook for another minute. Sprinkle flour over vegetables, stir to combine, then gradually add chicken broth and cream. Add shredded chicken, thyme, parsley, salt, and pepper. Cook until thickened, about 5 minutes.
  3. Preheat oven to 375°F (190°C). Roll out one dough disk to fit pie dish. Transfer to dish. Fill with chicken mixture. Roll out the second dough disk and cover the filling. Cut slits for steam. Crimp the edges to seal.
  4. Brush the top crust with egg wash if desired. Bake for 45-50 minutes, or until golden brown.
  5. In a saucepan, heat olive oil and butter. Add fennel and cook until softened. Pour in chicken broth and cream, season with salt and pepper. Simmer until thickened.
  6. Allow the pie to cool for a few minutes before slicing. Drizzle creamy fennel sauce over individual servings.