Chicken, Ham and Fennel Pot Pies

Try this Chicken, Ham and Fennel Pot Pies recipe, or post your own recipe for Chicken, Ham and Fennel Pot Pies

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chicken, Ham and Fennel Pot Pies Ingredients

5 c Canned low-salt chicken	3 tb Fresh lemon juice
2 sm Fennel bulbs; trimmed,	2 ts Fennel seeds; crushed
1 3/4 lb Skinless boneless chicken	1/2 ts Salt; (or more)
1/2 c Diced carrot	1/4 lb Thinly sliced country ham;
5 tb Unsalted butter	Pie Crust; (see recipe)
5 tb All purpose flour	1 Egg white; beaten to blend
2 1/2 c Milk; (do not use nonfat or

Instructions for Chicken, Ham and Fennel Pot Pies

Bring broth to boil in Dutch oven over medium heat. Add fennel; cook 7 minutes. Add chicken and carrot; simmer until fennel, chicken and carrot are tender, about 10 minutes. Pour into strainer set over bowl; reserve broth for another use. Melt butter in heavy large saucepan over medium-high heat. Add flour; stir 2 minutes. Gradually add milk and whisk until sauce thickens, about 4 minutes. Add lemon juice, fennel seeds and 1/2 teaspoon salt. Add chicken mixture and ham. Season with salt and pepper. Divide filling among eight 1 1/4-cup souffl? dishes or glass custard cups. Cool completely. Roll out pie crust on flour surface to 1/8-inch thickness. Cut out 8 rounds, each measuring 1/2 to 1 inch larger in diameter than souffl? dishes, gathering dough and rerolling as necessary. Cut out leaf decorations from dough scraps, if desired. Lay 1 dough overhang firmly to adhere to sides and top rim of dish. If using, brush bottom side of cutouts with water and place on dough; cut slits in dough for steam to escape. (Can be made 1 day ahead. Cover each with plastic; chill.) Preheat oven to 375?F. Place pies on large baking sheet. Brush crusts with glaze. Bake until pies heated through and crusts are golden, about 40 minutes. PIE CRUST Makes 8 small cups 3 cups sifted all purpose flour 3/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces 4 1/2 tablespoons chilled vegetable shortening, cut into pieces 6 tablespoons (about) ice water Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 1 hour or up to 1 day. 8 Servings Bon App?tit February 1995 Posted to MC-Recipe Digest by shade on Apr 5, 1998

Main Ingredient: ChickenCuisine: Uncategorized