Chicken, Ham And Fennel Pot Pies

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Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains, Eggs	Dutch	Chicken, Ham	1	Servings

INGREDIENTS

5	c	Canned low-salt chicken
		broth
2		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	T	Unsalted butter
5	T	All purpose flour
2 1/2	c	Milk, do not use nonfat or
		low-fat
3	T	Fresh lemon juice
2	t	Fennel seeds, crushed
1/2	t	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
		minutes.
		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
soufflÃ© 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 soufflÃ©  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 375Â°F. Place pies on large baking sheet. Brush  crusts with
glaze. Bake until pies heated through and crusts are  golden, about
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 AppÃ©tit
February 1995 Posted to MC-Recipe Digest by shade
<liveoak@polaris.net> on Apr 5, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1893 Calories From Fat: 866 Total Fat: 97.1g Cholesterol: 524.4mg Sodium: 9687.6mg Potassium: 3238.7mg Carbohydrates: 66.1g Fiber: 4.8g Sugar: 19.9g Protein: 178.4g