Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Dice the chicken or turkey breast.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion, fennel, and carrot.

Finely chop the rosemary and parsley.

Measure out the peas, white wine, and milk.

Split the pie dough into 2 even pieces. Roll the pie doughs out to be slightly larger than the bottom of the pie pan, let overhang and trim the excess dough. Roll the other pie dough to be slightly larger than the top of the pie, leaving some room to overhang and set aside for now. Prick the bottom of the pie dough pan with a fork, and keep in the fridge until ready to use.

Preheat a pot over medium heat, and add the butter. Sauté the onion until translucent, about 4 – 5 minutes. Add the carrots and the fennel, and continue to cook for about 5 more minutes until both are softened.

Add the herbs to the pot: a pinch of nutmeg and pepper, and a good pinch of salt. Stir in the flour, and then make sure all vegetables are well coated. Add the white wine and stir well to deglaze, then add the milk. Let the sauce thicken, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste. Add the peas and chicken or turkey, and let cool.

Fill the pot pies with the cooled filling up to the top, and top them with pie toppers. Fold the edges underneath themselves and crimp the pie edges. Cut a couple of slits in the top of the pie for it to steam.

Mix 1 egg white with 2 tablespoons of water, and brush the top of the pie with the egg mixture to make the pie shiny.

Bake for 35 – 45 minutes, until the pastry is cooked through. It is a little bit hard to tell the doneness of black pastry, so make sure that the pastry is thoroughly cooked.