Chicken Pot Pie with Fennel Shortcrust Pastry

A hearty, creamy chicken pot pie filled with poached chicken, roasted butternut squash, peas, and fresh tarragon, all topped with the most INCREDIBLE fennel shortcrust pastry you have ever tasted. This is a proper raid-the-fridge kind of recipe, use whatever you have got in the freezer, clean out the veg drawer, and end up with something that tastes genuinely next level. Cosy, generous, and absolutely DELICIOUS!

Watch me make this on YouTube!

Recipe Details:

• Prep Time: 20 minutes 
• Cook Time: 1 hour 10 minutes
• Total Time: 1hr 30 minutes
• Serves: 6
• Difficulty: Medium
• Special Equipment: Large ovenproof pie dish (approximately 28 to 30cm long and at least 5cm deep), pestle and mortar, rolling pin

The magic of this pie is the fennel shortcrust pastry. Toasted fennel seeds, ground in a pestle and mortar, folded right into the dough, it turns what is a very humble pie into something that feels genuinely special. The filling is built on a simple no-lump white sauce made from the chicken poaching liquid, which means every single drop of flavour from the herbs and chicken goes straight into the sauce. Poaching the chicken in the milk and cream with tarragon and thyme is the move that takes this from a good pie to an extraordinary one. Clean out your fridge, feed your people, and prepare to be completely obsessed!

Why You'll Love This Recipe

• The fennel shortcrust is a total game changer: Toasted, fragrant, golden, and absolutely incredible, once you make pastry with fennel seeds you will never go back
• Poaching the chicken in the sauce liquid means maximum flavour: Nothing goes to waste and every bit of the pie tastes deeply, richly delicious
• A brilliant fridge and freezer raid recipe: Chicken thighs, frozen peas, whatever veg you have, this pie is endlessly adaptable
• Roasting the squash first adds gorgeous caramel sweetness: That extra step makes the filling taste SO much more complex and delicious
• Feeds 6 generously: Perfect for a weekend dinner, a gathering, or serious meal prep

Ingredients

Fennel Shortcrust Pastry:

• 300g plain flour
• 150g cold butter, cubed
• Pinch of salt
• Quarter teaspoon toasted ground fennel seeds (for the pastry)
• Just under a quarter teaspoon toasted ground fennel seeds (to sprinkle on top)
• 4 to 6 tablespoons cold water

Pie Filling:

• 600g chicken thighs
• 300 to 400g butternut squash, diced
• 250g mirepoix (1 onion, 2-3 sticks celery, and 1 carrot, diced)
• 3 cloves garlic, minced
• 200g frozen peas
• 2 sprigs fresh tarragon
• A few sprigs fresh thyme
• Salt and pepper, to season

White Sauce:

• 60g butter
• 60g plain flour
• 400ml whole milk
• 200ml cream

Optional:

• Small handful of grated cheese, to layer under the pastry
• 1 egg, beaten, to glaze

Instructions

1. Make the pastry: Toast the fennel seeds in a dry pan until dark and fragrant, then grind in a pestle and mortar. Add a quarter teaspoon to the pastry mix and reserve just under a quarter teaspoon for the top. In a large bowl, rub the cold butter into the flour and salt until the mixture resembles breadcrumbs. Add the ground fennel, then add cold water a tablespoon at a time, pressing the dough together until it just comes together. It can be a little crumbly and that is fine! Press into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes.
2. Poach the chicken: Place the chicken thighs in a saucepan with the 400ml milk, 200ml cream, tarragon sprigs, thyme sprigs, salt, and pepper. Bring to a gentle simmer and poach for 20 to 25 minutes until cooked through. Remove the chicken and set aside to cool slightly. Keep the poaching liquid, this becomes your white sauce base and it is full of flavour.
3. Roast the butternut squash: Dice the butternut squash into chunks, toss with olive oil, salt, and pepper, and roast in the air fryer at 190°C for 10 minutes, or in the oven at 200°C for 20 to 25 minutes, until golden and tender. Set aside.
4. Make the filling: In a large ovenproof dish or wide pan, melt the butter over medium heat. Add the mirepoix and sauté for 5 to 6 minutes until softened. Add the garlic and cook for another minute. Add the flour and stir well to coat everything, cooking out for 1 to 2 minutes. Gradually add the reserved poaching liquid, stirring continuously until you have a thick, smooth sauce. Shred the chicken and stir it in along with the roasted butternut squash and frozen peas. Season generously. Allow to cool slightly.
5. Assemble the pie: Transfer the filling to your pie dish if not already in one. If using cheese, grate a light layer over the top of the filling. Retrieve the pastry from the fridge. On a lightly floured surface, fold and press it together, then roll out to fit the top of your dish. Lay it over the filling, trim the edges, and press down to seal. Brush all over with beaten egg and sprinkle over the reserved toasted fennel seeds.
6. Bake: Bake at 190°C fan (210°C / 410°F / Gas Mark 6) for 40 minutes until the pastry is deep golden and the filling is bubbling up at the edges. Rest for 5 minutes before serving.

Chef's Tips

Don't overwork the pastry: Handle it as little as possible for the most tender, crumbly crust. Less is more when it comes to shortcrust!

Leave the dough slightly crumbly when it goes in the fridge: It will hydrate beautifully as it chills and come together perfectly when you are ready to roll. Trust the process.

Press the pastry into a flat disc before chilling: It cools faster and is much easier to roll out evenly when it is already flat rather than a ball.

If the chicken is very slightly pink near the bone when you add it to the filling, don't panic: It will cook for another 40 minutes in the oven and will be perfectly done by the time it hits the table.

Make the filling ahead: The filling can be made 1 to 2 days ahead and kept covered in the fridge. Make and chill the pastry the night before too, just roll and assemble when you are ready to bake.

Substitutions & Variations

• No tarragon: Dried tarragon works at a pinch, or swap for fresh parsley. Tarragon and chicken are best friends though, worth hunting it down!
• No butternut squash: Potato, sweet potato, or parsnip all work beautifully in the filling
• Prefer puff pastry: Go for it! Rough puff would be absolutely stunning on this pie
• Want to add mustard: Stir a tablespoon of Dijon into the sauce before adding the chicken. Delicious
• Leftover roast chicken: Skip the poaching step entirely and use leftover cooking juices or a good chicken stock cube in your white sauce instead

Storage

Fridge: Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 180°C for 15 to 20 minutes to keep the pastry crispy. The microwave will make the pastry soggy so the oven is always worth it!

Freezer: Freeze before baking for best results. Wrap tightly and freeze for up to 2 months. Bake from frozen at 180°C for 55 to 60 minutes.

Make ahead: The filling can be made 1 to 2 days ahead and kept in the fridge. Make and chill the pastry the day before too, just roll and assemble when you are ready to bake.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs? A: You can, but thighs are far superior here. They stay moist through the poaching and the second bake in the oven. Breast tends to dry out and you will notice the difference. Thighs every time for this one!

Q: Do I have to poach the chicken? A: No! You can pan-fry the chicken instead for a quicker result. If you do, use a good chicken stock cube dissolved in the 600ml of milk and cream for your white sauce base.

Q: Can I use ready-made shortcrust pastry? A: Absolutely. But please try the fennel shortcrust at least once, it is genuinely simple and it takes this pie from good to something really special.

Q: What size dish should I use? A: Something roughly 28 to 30cm long and at least 5cm deep works perfectly. You want the filling to be generously packed so the pastry sits high and proud on top.

Q: My sauce has gone lumpy, help! A: The key is adding the liquid gradually while stirring continuously and never walking away from the pan. Add a little liquid, stir until smooth, then add a little more. If it does go lumpy, a good whisk will usually rescue it.

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Butternut Squash and Blue Cheese Bake - Easy Sunday Side Dish - A brilliant way to use up any leftover butternut squash from this very recipe!

The Crunchiest Roast Potatoes Ever - The perfect side dish to serve alongside this pie for the ultimate Sunday dinner!

Enjoy!

Del x

This chicken pot pie with fennel shortcrust pastry is the ultimate comfort food,  creamy, hearty, and packed with flavour from the very first bite. Poached chicken, roasted butternut squash, peas, and tarragon in a rich white sauce, all topped with the most incredible toasted fennel pastry. Raid the fridge, feed your people, and make something truly SPECIAL.