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Pie: Chicken and Fennel Potpies

Source of Recipe

American Favorites


List of Ingredients

CRUST:
3 cups flour
1 cup salt
12 tablespoons unsalted butter, chilled, cut small chunks
4 1/2 tablespoons shortening, chilled, cut small chunks
6 tablespoons cold water

FILLING:
1 large or 2 small fennel bulbs
5 cups chicken broth
2 pounds skinless chicken breast, cut 1" cubes
1/2 cup diced carrots (1/4" dice)
blanched in boiling water 2-3 min. -- drained well
5 tablespoons unsalted butter
5 tablespoons flour
2 teaspoons crushed fennel seeds
1/2 teaspoon salt
1/4 pound thinly sliced prosciutto, cut 2x1/4" strip
1 egg white, lightly beaten


Recipe

For crust: Process flour, salt, butter and shortening in food processor, pulsing for 15 seconds. Add the water and process until a ball of dough forms, about 30 seconds. Remove dough from bowl and pull off about 3 tbl. Smear piece of dough onto work surface with the heel of your hand. Continue smearing remaining dough, taking 3 tbl. each time. This ensures flour and fat are well blended. Shape dough into a ball, flatten, and wrap in plastic wrap; refrigerate for 45 minutes or longer.

To prepare filling: Cut leaves and stalks from fennel. Halve the bulb lengthwise and cut out tough triangular core. Cut fennel halves into 3x1/4" strips; you should have about 3 cups. Set aside. Bring broth to a boil in a large saucepan. Add fennel and cool, uncovered, for 7 minutes. Add chicken and carrots; simmer until tender, about 10 minutes more. Remove and strain chicken and vegetables. Discard broth. Melt butter in large heavy saucepan over medium high heat. Add flour and cook, stirring, for 2 minutes. Gradually whisk in milk and continue to whisk until the mixture thickens and coats the back of a spoon, 4-5 minutes. Add chicken and veggies, lemon juice, fennel seeds, 1/2 tsp. salt, pepper and prosciutto. Fill eight ramekins or custard cups with filling.

Roll out dough on floured surface to a 1/4" thick circle. Cut 8 rounds that are 1 inch larger in diameter than tops of dishes. Cover each dish with a circle of dough and press overlapping portions against sides. Cut a 1 1/2" slit in top of each pie as a vent. Can freeze; if frozen, defrost overnight in fridge before using. Arrange a rack in center position and preheat oven to 375ºF. Brush tops of pies lightly with egg white. Bake until pastry is golden brown, 25-30 minutes. Serve immediately.