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Chicken Potpies with Ham

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Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb, fennel seed, and cubed ham update it.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, September 2008

Ingredients

  • 2 tablespoons butter
  • 1 carrot, halved lengthwise and thinly sliced
  • 1 medium onion, chopped
  • 1 fennel bulb, cored and chopped
  • 1/2 teaspoon fennel seed, crushed
  • 1/4 cup all-purpose flour, plus more for work surface
  • 1 cup whole milk
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
  • 1 ham steak (8 ounces), cubed
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 9-inch-round store-bought pie dough (from a 15-ounce package)

Directions

  1. Preheat oven to 425 degrees, with rack in the middle. In a large saucepan, heat butter over medium. Add carrot, onion, fennel, and fennel seed. Cook until carrot is crisp-tender, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 5 to 8 minutes.

  2. Remove from heat; stir in chicken, ham, and lemon juice; season with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls; set aside.

  3. On a floured surface, roll out dough to a 15-inch round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds; place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.

  4. To store: Prepare through step 3; let cool to room temperature. Cover with plastic wrap, then aluminum foil; store in freezer, up to 3 months.

  5. To reheat: Preheat oven to 425 degrees. Uncover ramekins; bake on a rimmed baking sheet until bubbling and golden, 30 to 35 minutes. Let cool 5 minutes before serving.

Reviews Add a comment

  • cjbaskets
    16 FEB, 2010
    Beanryan, sorry you that trouble, you can usually find pie crusts in the dairy case. They come two to a package. Pillsbury has good ones but I have also gotten the store brand that was good as well.
    Reply
  • beanryan
    13 OCT, 2009
    The recipe was very tasty, love the fennel, but I have one major complaint. I could not find the dough in any of the stores. I ended up having to make the dough from scratch. Took me longer to finally make the recipe after searching for the dough and finding the time to make the dough.
    Reply