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chicken broth fennel bulbs chicken breast halves carrot unsalted butter flour milk lemon juice fennel seeds salt country ham flour salt butter vegetable shortening water egg
Viewed: 74 - Published at: 6 years agoIngredients
- 5 cups canned low-salt chicken broth
- 2 small fennel bulbs, trimmed, halved lengthwise, triangular core discarded, thinly sliced
- 1 3/4 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
- 1/2 cup diced carrot
- 5 tablespoons unsalted butter
- 5 tablespoons all purpose flour
- 2 1/2 cups milk (do not use nonfat or low-fat)
- 3 tablespoons fresh lemon juice
- 2 teaspoons fennel seeds, crushed
- 1/2 teaspoon (or more) salt
- 1/4 pound thinly sliced country ham, cut into matchstick-size strips
- 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
- 1 egg white, beaten to blend (glaze)
Method
- 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.
- 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.
