Chicken Ham And Fennel Pot Pies Food

CHICKEN, HAM AND FENNEL POT PIES

Steps:

• 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.

BUTTERMILK BISCUIT HAM POTPIE

Steps:

• Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

CHICKEN & HAM PIE

Steps:

• Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
• Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
• Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
• Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25-30 minutes until crisp and golden.

MINI CHICKEN POTPIES

Steps:

• Preheat oven to 375.
• Set chicken in small roasting pan; season with salt and pepper to taste.
• Roast until golden and cooked through, about 40 minutes and let cool.
• Shred meat, discarding skin and bones.
• Meanwhile, heat olive oil in large skillet over medium heat.
• Add sliced leeks and fennel and sprinkle with salt.
• Cook stirring occasionally until vegetables soften, about 8 minutes.
• Sprinkle in flour; cook stirring 1 minute.
• Add 3/4 cup water. the heavy cream, wine, and saffron, orange zest, potatoes and salt to taste.
• Bring to a simmer over medium high heat and cook until potatoes are almost tender, 8-10 minutes.
• Stir in shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
• Preheat oven to 350.
• Set out six 8-10 ounce ramekins.
• Unfold puff pastry on a lightly floured surface.
• Gently roll out pastry so it's extended by about 1/2 inch in each direction.
• Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
• divide filling among ramekins, filling each nearly to the top.
• Brush the rim and outer edge of 1 ramekin with beaten egg.
• Set puff pastry round on top and gently press around edge to secure the dough.
• Repeat.
• Brush the remaining egg over the pastry.
• Transfer the potpies to a baking sheet and bake until pastry is domed and golden brown, about 30 minutes.
• Let stand 5 minutes before serving.

CHICKEN POTPIES WITH HAM

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

CHICKEN, HAM AND FENNEL POT PIES RECIPE | EPICURIOUS.COM

Steps:

• 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.

ROAST CHICKEN WITH FENNEL

Steps:

• Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
• Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
• The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

CHICKEN POT PIES WITH HAM

Steps:

• 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.
• 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.
• 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.

CHICKEN AND FENNEL

Steps:

• Mix the turmeric, pepper and salt into the olive oil. Brush about half of this mixture over the chicken fillets.
• Saute chicken gently for about 30 minutes Do not cover - turn the fillets occasionally.
• Trim and clean the fennel bulbs. Cut into 4 pieces each.
• Arrange fennel pieces in the pan with the chicken. Add about one third of the water. Brush with the remaining oil mixture.
• Cover the pan and stew slowly for about an hour or until the fennel is soft. During this time add more water only if necessary. The covered pan should generate enough of its own moisture.