Chicken Pot Pie - Pie Corps

purlingswine

7 chicken thighs - bone in skin on

2 tablespoons olive oil

kosher salt

freshly ground black pepper

2 ½ cups chicken stock, preferably homemade

4 tablespoons unsalted butter

4 tablespoons olive oil

1 large Spanish onion, chopped (about 1 cup)

1 tablespoon fennel seed

pinch red pepper flakes

½ cup all purpose flour

2 tablespoons heavy cream

4 cups buttermilk

1 cup medium diced carrots, blanched for 2 minutes

1 ounce frozen peas

¼ cup fresh parsley leaves, minced

2 12 inch rounds prepared pastry dough

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