Fennel and Mushroom Chicken Pot Pie

Fall is officially here and so is the colder weather. Alas, before you tear up, let us rejoice in the beginning of Roast Chickens, Hearty Soups, Pumpkin Spice Lattes and Chicken Pot Pie! I must admit, I always look forward to cranking the oven back on after months of trying to avoid it.

This is a great recipe for a comfort food staple, Chicken Pot Pie. This particular pot pie includes fennel, an amazing and very under-used vegetable! To make things a bit healthier, I also only use crust on the top of the pie, rather than encasing the whole thing. You can make this is in a large casserole dish or several servings in french onion soup bowls. A very basic and impressive looking fall dish to serve to guests.

Fennel and Mushroom Chicken Pot Pie

2 lg chicken breasts, roasted and shredded
2 tbsp olive oil
2 tbsp flour
2 to 2 1/2 cups chicken stock
2 cups mushrooms, sliced
2 bulbs fennel, root only, cored and diced
1 cup carrot, diced
1 cup onion, diced
1 tbsp fresh chopped thyme
2 tbsp dijon mustard
2 tbsp butter

1. Add olive oil to a large pot heated to med high. Add mushrooms, carrot, fennel and onion and thyme to pot. Heat through to soften, stirring often, 5 min.
2. Stir in flour until well combined.
3. Add mustard and butter.
4. Stir in chicken stock. Bring to a boil, reduce to simmer for 10 min.
5. Add shredded chicken and salt and pepper if needed.
6. Fill casserole dish with chicken mixture. Top with rolled out pie crust, allowing the crust to spill over the edge of the dish.
7. Bake at 425 degrees for 45 min or until crust is browned. Let cool a bit before serving.