Chicken, Ham And Fennel Pot Pies
| 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 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 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
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”
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