Chicken Pot Pie

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3 cups unbleached, all-purpose flour, plus some additional for rolling

1 tbsp, plus 1 1/2 tsp baking powder

1 tsp ground black pepper

1 scant tbsp honey

2 1/4 tsp salt

2 1/2 cups heavy cream

4 tbsp extra-virgin olive oil

1 1/2 cups 1/2-inch thick peeled carrot rounds

2 cups peeled yellow onions, halved and sliced

1 bulb fennel, outer layers removed, halved and sliced into 1/2-inch thick rounds

1/2 cup all-purpose flour

2 tsp paprika

1 cup dry (cheap) white wine

1 1/2 cups medium white button mushrooms, cleaned and sliced

1 cup celery stalks, sliced into 1/2-inch thick rounds

2 boneless skinless chicken breasts, seared and cubed

3 cups vegetable stock

1 large egg, lightly beaten, for egg wash

1/4 cup finely grated Parmesan cheese, for topping

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