The recipe is simple. It's made in the New England chicken and dumpling fashion, but with the fennel and fennel seed twist. After being afraid it would be overpowering, I was pleasantly surprised! It has just enough flavor to make it stand out without being annoying.
The instructions are for eight individual pot pies, but I skipped the crust so that I could freeze some for future use. The portions that I've kept out will get a fresh individual dumpling when I reheat them for suppers this week. The other neat thing is that a by-product was this bowl of chicken stock which I will freeze for an emergency - like getting sick anytime in the near future.
I apologize for not posting more photos, but I had to put it in the fridge. I kept wanting to sneak back for another bowl.