| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
Dutch |
Ham, Chicken |
1 |
Servings |
INGREDIENTS
| 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) |
|
8 |
Servings |
INSTRUCTIONS
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.
Bon Appétit February 1995
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998
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