Free Recipe Chicken, Ham and Fennel Pot Pies
Recipe Type: Free Ham Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Chicken, Ham and Fennel Pot Pies Recipe
5 c Canned low-salt chicken
-broth
2 sm Fennel bulbs; trimmed,
-halved lengthwise,
-triangular core discarded,
-thinly sliced
1-3/4 lb Skinless boneless chicken
-breast halves; cut into
-1-inch pieces
1/2 c Diced carrot
5 tb Unsalted butter
5 tb All purpose flour
2-1/2 c Milk; (do not use nonfat or
-low-fat)
3 tb Fresh lemon juice
2 ts Fennel seeds; crushed
1/2 ts Salt; (or more)
1/4 lb Thinly sliced country ham;
-cut into matchstick-size
-strips
Pie Crust; (see recipe)
1 Egg white; beaten to blend
-(glaze)
Chicken, Ham and Fennel Pot Pies Preparation
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 soufflé 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 soufflé 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 Appétit February 1995 Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998
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