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Chicken Potpies with Ham

Clever shortcuts make these individual potpies from Everyday Food 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
Chicken Potpies with Ham

Source: Everyday Food, September 2008


  • 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)


  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 (4)

  • Happy_Birthday_Dr_Seuss 11 Feb, 2013

    Chicken Potpies with Ham
    Russell's Monday Dinner
    Nutritious and Delicious!

  • Happy_Birthday_Dr_Seuss 4 Feb, 2013

    Chicken Potpies with Ham
    Russell's Monday Dinner
    Nutritious and Delicious!

  • 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.

  • 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.

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