With the pastry blade in your food processor, add the two flours and olive oil and mix. Once combined slowly add the cold water one tablespoon at a time until it forms a ball of dough. Place in the refigerator in a plastic bag until you're ready to roll it out.
In a nonstick fry pan, heat 1 tbsp olive oil and saute the onion, leek and fennel for three minutes until soft. Add the chicken and cook for a further two minutes until seared on all sides. Add the stock, dill and star anise and bring to the boil. Reduce to simmer. In a small bowl, mix the powdered kudzu with a small amount of water to make a paste. Add the kudzu paste to the pan and stir. Simmer for thirty minutes. Add the zucchini and cook for a further five minutes before setting aside to cool. Preheat oven to 180 C.
After chicken mixture has cooled, place in a 10cm square pie dish. Roll the pastry to approx 3mm thickness, and lay it over the top of the chicken. Make a slit in the top of the pastry. Place in the oven and cook for 30 minutes. If pastry starts to brown too quickly, cover with a sheet of foil.