Chicken, Ham and Fennel Pot Pies Recipe

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Ingredients

Count

Nutrition

431

Calories

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Ingredients:

Serving

5 cups canned low-salt chicken broth
2 small fennel bulbs, trimmed , halved lengthwise, triangular corediscarded, thinly sliced
1 3/4 lb skinless boneless chicken breast halves, cut into 1-inchpieces
1/2 cup diced carrot
5 tbsp unsalted butter
5 tbsp all purpose flour
2 1/2 cups milk ( do not use nonfat or low-fat)
3 tbsp fresh lemon juice
2 tsp fennel seeds, crushed
1/2 tsp (or more) salt
1/4 lb thinly sliced country ham , cut into matchstick-size strips
3 cups sifted all purpose flour
3/4 tsp salt
3/4 cup (1 1/2 sticks) chilled unsalted butter , cut into pieces
4 1/2 tbsp chilled vegetable shortening , cut into pieces
6 tbsp (about) ice water
1 egg white, beaten to blend ( glaze)

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	430.65 Kcal (1803 kJ)
Calories from fat	261.71 Kcal
		% Daily Value*
Total Fat	29.08g	45%
Cholesterol	117.97mg	39%
Sodium	1512.67mg	63%
Potassium	792.18mg	17%
Total Carbs	13.69g	5%
Sugars	4.77g	19%
Dietary Fiber	2.45g	10%
Protein	29.46g	59%
Vitamin C	9.9mg	17%
Vitamin A	0.3mg	9%
Iron	1mg	5%
Calcium	156.4mg	16%

Amount Per 100 g
Calories	93.98 Kcal (393 kJ)
Calories from fat	57.11 Kcal
		% Daily Value*
Total Fat	6.35g	45%
Cholesterol	25.74mg	39%
Sodium	330.1mg	63%
Potassium	172.87mg	17%
Total Carbs	2.99g	5%
Sugars	1.04g	19%
Dietary Fiber	0.54g	10%
Protein	6.43g	59%
Vitamin C	2.2mg	17%
Vitamin A	0.1mg	9%
Iron	0.2mg	5%
Calcium	34.1mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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