Side Pannel
Chicken, Ham and Fennel Pot Pies
Chicken, Ham and Fennel Pot Pies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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)
Directions
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
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
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