In a bowl, pour the flour, butter and a pinch of salt. Stir to obtain a sandy substance.
Add 15 cl of water and work by hand to form a ball of dough.
Place a refrigerator for 2 hours.
Peel the carrots, turnips and peel the onion. Cut the vegetables into chunks.
In 0.5 L of hot water, place the chicken broth.
Heat a knob of butter in a saucepan. Add the vegetables and cook for a few minutes.
Pour in the white wine to deglaze, then the broth. Add a small handful of fennel seeds.
Leave to cook over low heat uncovered.
Preheat the oven to 200°C.
Collect the pie dough left in the refrigerator. Separate the dough into two balls of dough (one of them should be bigger than the other).
Using a rolling pin, flatten the dough balls. One should form a round large enough to cover your pie pan, the other should be slightly smaller.
Place the larger one in your pie pan. Put the preparation on it. Distribute evenly.
Cover with the smaller circle of dough. Close your pie by rolling the edges.
Crack an egg and keep only the yolk. Spread the yolk on the dough so that it browns nicely when cooked.
Place in the oven for 45 minutes at 200°C.
Serve with a nice green salad.