CHICKEN, HAM AND FENNEL POT PIES Derived from recipe in Bon Apetite Magazine 8 servings
Return to menu	Next main dish recipe
5 cups canned low-salt chicken broth 3 fennel bulbs, trimmed, halved lengthwise, triangular core discarded, thinly sliced Bring broth to boil in Dutch oven over medium heat. Add fennel; cook 7 minutes. 3 lbs boneless chicken breasts cut into 3/4 inch pieces 1 cup diced carrot 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 (excellent for vegetable soup). 6 tablespoons unsalted butter cut into 3/4 inch pieces 6 tablespoons all purpose flour 3 cups whole milk 3 tablespoons fresh lemon juice 3 teaspoons fennel seeds crushed with rolling pin ½ teaspoon (or more to taste) salt ½ pound 1/8 inch thick sliced county ham, cut into matchstick-size strips Melt butter in heavy saucepan over medium-high heat. Add flour; stir 2 minutes. Gradually add milk and whisk until sauce thickens, about4 minutes. Add lemon juice, fennel seeds and ½ 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. Pie Crust (see recipe below) 1 egg white, beaten to blend (glaze) Roll out pie crust on floured surface to generous 1/8-inch thickness. Cut out 8 rounds, each measuring ½ 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 round over each souffle dish. Press dough overhang firmly to adhere to sides and top rim of dish. If using, brush bottom side of leaf cutouts with water and place on dough; cut slits in dough for steam to escape. (Can be made 1 day ahead. Cover each dish with plastic and chill.) Preheat oven to 375'F. Place pies on large baking sheet. Brush crusts with egg white glaze. Bake until pies are heated through and crusts are golden, about 40 minutes. PIE CRUST- 3 cups sifted all purpose flour 3/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces 4 ½ tablespoons chilled vegetable shortening, cut into pieces 6 tablespoons (about) ice water Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles cornmeal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonfuls to form moist lumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 1 hour or up to 1 day.

Nutrition information: Calories per serving - 838
Calories from fat	384	Total Fat	42.5 g
Calories from Carbs	195	Total Carbohydrate	48.8g
Calories from Protein	259	Total Protein	64.7g
Cholesterol	231 mg	Sodium	1420 mg
Weight Watchers Points: Forget about it!