Chicken, Ham and Fennel Pot Pies
| Yield: | 1 Servings |
| Categories: | Ham, Chicken |
| 5 | c | Canned low-salt chicken broth |
| 2 | sm | Fennel bulbs; trimmed, halved lengthwise, triangular core discarded, thinly sliced |
| 1 3/4 | lb | Skinless boneless chicken breast halves; cut into 1-inch pieces |
| 1/2 | c | Diced carrot |
| 5 | tb | Unsalted butter |
| 5 | tb | All purpose flour |
| 2 1/2 | c | Milk; (do not use nonfat or low-fat) |
| 3 | tb | Fresh lemon juice |
| 2 | ts | Fennel seeds; crushed |
| 1/2 | ts | Salt; (or more) |
| 1/4 | lb | Thinly sliced country ham; cut into matchstick-size strips |
| Pie Crust; (see recipe) | ||
| 1 | Egg white; beaten to blend (glaze) |
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