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Title: Chicken, Ham And Fennel Pot Pies
Yield: 1

Ingredients

      5 c  canned low-salt chicken
           -broth
      2 sm fennel bulbs; trimmed,
           -halved
      1    ; lengthwise,
      1    ; triangular
      1    ; corediscarded,
      1    ; thinly sliced
  1 3/4 lb skinless boneless chicken
           -breast ha; lves, cut into
      1    ; 1-inchpieces
    1/2 c  diced carrot
      5 tb unsalted butter
      5 tb all purpose flour
  2 1/2 c  milk; (do not use nonfat
      1    ; 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
      1    ; matchstick-size
      1    ; strips
 
  --------------------------FOR PIE CRUST-------------------------------
      3 c  sifted all purpose flour
    3/4 ts salt
    3/4 c  chilled unsalted butter; cut
           - into pieces (1
      1    ; 1/2 sticks)
  4 1/2 tb chilled vegetable
           -shortening; cut into pieces
      6 tb ice water; (about)
      1    egg white; beaten to blend
      1    ; (glaze)

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 souffle 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 souffle
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 375F. Place pies on large baking sheet. Brush crusts
with glaze. Bake until pies heated through and crusts are golden, about
40 minutes.

To make pie crust:

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. Makes 8 small cups.

Makes 8 Servings.

Bon Appetit February 1995

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Converted by MM_Buster v2.0l.

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