I admit that, sometimes, I get ambitious. It's somewhat unfortunate that that ambition only ever occurs in the kitchen, but such is the life of a culinary nerd. Now, let's get to what's important here: these awesome, personal pies that'll warm you from the inside out this winter. It's perfect for a cozy little family dinner. This recipe is based on Ina Garten's lobster pot pie recipe.Yields 4-5 piesOven-safe baking bowls (I use french onion soup bowls)Food processor (not necessary, but it'll make your life easier)1 1/2 cups chopped Spanish onion3/4 cup chopped fennel1/2 cup unsalted butter1/2 cup all-purpose flour2 1/2 cups chicken stock1 tbsp your favourite white wine, loving1 1/2 tsp sea salt1 tsp black pepper3 tbsp heavy cream2 boneless, skinless, cooked chicken breasts (*see below)1 1/2 cups frozen peas1 1/2 cups whole pearl onions1/4 cup minced flat-leaf parsley1/4 cup minced dill3 cups all-purpose flour1 1/2 tsp sea salt1 tsp baking powder8 tbsp lard, diced -- The real stuff. Not that vegetable shortening shit, you hippie.8 tbsp cold unsalted butter, diced1/2 to 2/3 cup ice wateregg wash (1 egg beaten with 1 tbsp heavy cream)1. Saute onions and fennel in butter in a large saute pan on medium heat until onions are translucent, which should take about 15 minutes.2. Add flour and cook on low heat for 3 more minutes.3. Slowly add stock, wine, salt, and pepper, and then simmer for about 5 more minutes.4. Whisk in heavy cream.5. Chop the chicken into bite size cubes. Place chicken, frozen peas, onions, and herbs in a bowl. Pour the sauce over the mixture and set aside.6. For crust, mix flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter, and let it run until small balls form. LOL.7. Add ice water. Process just until the dough comes together. Turn dough out on a lightly floured surface, and knead quickly. Wrap dough in plastic and allow to rest in the fridge for about 30 minutes.8. Preheat the oven to 375 degrees.9. Roll dough out to about 1/4 inch thickness. Place one of your pot pie bowls upside down on dough, and cut a circle of dough about 1/2 inch from the edge of the bowl.10. Fill dishes with pie filling. Cover each dish with pastry, and lightly fold down and press the edges against the bowl. Brush a generous amount of egg wash on each pastry bowl. Make 1 or 2 small slashes in the pastry.11. Bake for 45 minutes, until the top is golden brown.Enjoy!(*For the chicken, I wrap two breast in thick cut bacon, and bake them for 45 minutes at 375 degrees. Simple and delicious.)