CHICKEN, HAM AND FENNEL POT PIES
Steps:
- 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.
- 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.
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Zohaib GUJJAR
[email protected]I'm not sure about the fennel. I've never cooked with it before.
Shayan Shorts Editz (Shayaneditz)
[email protected]This recipe looks delicious. I'm going to make it for dinner tonight.
Baranagor pschool
[email protected]Can't wait to try this recipe!
AVERY DAVID
[email protected]Thanks for sharing!
R Baloch
[email protected]I would definitely recommend this recipe to others.
MD. NIROB
[email protected]Overall, I thought the chicken ham and fennel pot pies were a good recipe. They were easy to make and tasted great.
Glitch RR
[email protected]The filling was a bit runny. I would cook it for a few minutes longer next time.
Goodness Neji
[email protected]The pot pies were a bit too salty for my taste. I would use less salt next time.
Dalibor Jovanovic
[email protected]I'm not a fan of fennel, so I omitted it from the recipe. The pot pies were still delicious.
Rosy Ortiz
[email protected]The chicken ham and fennel pot pies were a hit with my family! Everyone loved them.
Ali hamza kamboh Kamboh badshah
[email protected]I added some extra vegetables to the filling, like carrots and peas. It made the pot pies even more hearty and nutritious.
Md Mithu
[email protected]I used a store-bought pie crust to save time, and it worked out great. The pot pies were still delicious.
Cynthia Collins
[email protected]These chicken ham and fennel pot pies are amazing! The filling is creamy and flavorful, and the crust is perfectly golden brown. I will definitely be making these again.