Labadie Recipe Database

Name Fennel Pot Pies Number of People 6 List of Ingredients 5 cups low-salt chicken broth 2 small fennel bulbs, trimmed, halved lengthwise, core discarded, thinly sliced 1 3/4 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces 1/2 cup diced carrots. 1/2 cup diced celery 1 cup green peas 5 T unsalted butter 5 T flour 2 1/2 cups milk 3 T fresh lemon juice 1 tsp. fennel seed, crushed 1/2 tsp. salt, or to taste 1/4 lb. ham, cut into matchstick-size strips ready to use pie crust Description Bring broth to boil over medium heat; add fennel and cook for 7 minutes.  Add chicken, celery and carrot; simmer until ingredients are tender, about 10 minutes.  Add peas and pour into a strainer set over a bowl; reserve broth for another use.  Melt butter in heavy, large saucepan over medium-high heat.  Add flour and stir 2 minutes.  Gradually add milk and whisk until sauce thickens, about 4 minutes.  Add lemon juice, fennel seeds and 1/2 tsp. salt.  Add chicken mixture and ham; season with salt and pepper.  Divide among 6 1-1/2 cup souffle dishes or custard cups.  Cool completely. Preheat oven to 375 degrees. Cut crust into 6 rounds (or shape to fit your containers) that have a little overhang.  Lay one dough shape on each dish with overhang firmly adhering to sides.  Cut slits in dough for steam to escape. Place pies on large baking sheet and bake until pies are heated through and crusts are golden, about 40 minutes. Time 30 minutes + baking Difficulty (1-5) 3 Notes Can be prepared one day ahead.  Cover with plastic wrap and chill til ready to bake. I prepared this with whole milk like the recipe suggested, but it was very thick.  I think you could use lowfat milk and still have a very good product. with whole milk 12 pts. + with lowfat milk 9 pts. + Image