Chicken, Ham And Fennel Pot Pies
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
38
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Carrot (diced)3 cups
All-Purpose Flour (sifted)2.5 cups
Milk (do not use nonfat or low-fat)3 tbsps
Lemon Juice (fresh)2 tsps
Fennel Seed (crushed)3 tsp
SaltDirections:
1
Bring broth to boil in Dutch oven over medium heat
2
Add fennel; cook 7 minutes
3
Add chicken and carrot; simmer until fennel, chicken and carrot are tender, about 10 minutes
4
Pour into strainer set over bowl; reserve broth for another use
5
Melt butter in heavy large saucepan over medium-high heat
6
Add flour; stir 2 minutes
7
Gradually add milk and whisk until sauce thickens, about 4 minutes
8
Add lemon juice, fennel seeds and 1/2 teaspoon salt
9
Add chicken mixture and ham
10
Season with salt and pepper
11
Divide filling among eight 1 1/4-cup soufflé dishes or glass custard cups
12
Cool completely
13
Roll out pie crust on flour surface to 1/8-inch thickness
14
Cut out 8 rounds, each measuring 1/2 to 1 inch larger in diameter than soufflé dishes, gathering dough and rerolling as necessary
15
Cut out leaf decorations from dough scraps, if desired
16
Lay 1 dough overhang firmly to adhere to sides and top rim of dish
17
If using, brush bottom side of cutouts with water and place on dough; cut slits in dough for steam to escape
18
(Can be made 1 day ahead
19
Cover each with plastic; chill
20
) Preheat oven to 375°F
21
Place pies on large baking sheet
22
Brush crusts with glaze
23
Bake until pies heated through and crusts are golden, about 40 minutes
24
Bring broth to boil in Dutch oven over medium heat
25
Add fennel; cook 7 minutes
26
Add chicken and carrot; simmer until fennel, chicken and carrot are tender, about 10 minutes
27
Pour into strainer set over bowl; reserve broth for another use
28
Melt butter in heavy large saucepan over medium-high heat
29
Add flour; stir 2 minutes
30
Gradually add milk and whisk until sauce thickens, about 4 minutes
31
Add lemon juice, fennel seeds and 1/2 teaspoon salt
32
Add chicken mixture and ham
33
Season with salt and pepper
34
Divide filling among eight 1 1/4-cup soufflé dishes or glass custard cups
35
Cool completely
36
Roll out pie crust on flour surface to 1/8-inch thickness
37
Cut out 8 rounds, each measuring 1/2 to 1 inch larger in diameter than soufflé dishes, gathering dough and rerolling as necessary
38
Cut out leaf decorations from dough scraps, if desired
39
Lay 1 dough overhang firmly to adhere to sides and top rim of dish
40
If using, brush bottom side of cutouts with water and place on dough; cut slits in dough for steam to escape
41
(Can be made 1 day ahead
42
Cover each with plastic; chill
43
) Preheat oven to 375°F
44
Place pies on large baking sheet
45
Brush crusts with glaze
46
Bake until pies heated through and crusts are golden, about 40 minutes
47
To make pie crust: Combine flour and salt in processor and blend
48
Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal
49
Add 4 tablespoons water; blend in
50
Add enough additional water by tablespoonfuls to form moist clumps
51
Gather dough into ball; flatten into disk
52
Wrap in plastic and chill until cold, at least 1 hour or up to 1 day
53
Makes 8 small cups
54
Combine flour and salt in processor and blend
55
Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal
56
Add 4 tablespoons water; blend in
57
Add enough additional water by tablespoonfuls to form moist clumps
58
Gather dough into ball; flatten into disk
59
Wrap in plastic and chill until cold, at least 1 hour or up to 1 day
60
Makes 8 small cups