The saffron added a nice little something extra to this dish, I bet the Pernod did too, but I couldn't find it anywhere so left it out. Now I'm interested to find some just to try it. This recipe was really easy except for all of the prep work. I only used 4 tablespoons of butter to sautee the fennel in, 1 1/2 sticks just sounded way too over the top even for someone who is a butter fan. I did notice a bit of a floury taste so would decrease the flour if I made this again, but maybe that was my fault for not using all the butter. Oh-well. Sorry to say the kids weren't too keen on this. My one year old liked it, but my older two were not impressed. They did have fun making cookie cutouts of the pie crust scraps :)
Speaking of the crust I really liked it, it came together so easily in the food processor and was a sinch to roll out. I do not have a 'go to' pie crust but have been using Dorie's "good for almost anything pie crust" lately, but think this one is easier to work with.
Here is the link if you would like to try this wonderful fall dish Ina's Vegetable Pot Pie.