CHICKEN POTPIES WITH HAM

Chicken Potpies with Ham image

Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb, fennel seed, and cubed ham update it.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h

Number Of Ingredients 13

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Ingredients

2 tablespoons butter
1 carrot, halved lengthwise and thinly sliced
1 medium onion, chopped
1 fennel bulb, cored and chopped
1/2 teaspoon fennel seed, crushed
1/4 cup all-purpose flour, plus more for work surface
1 cup whole milk
1 can (14.5 ounces) reduced-sodium chicken broth
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
1 ham steak (8 ounces), cubed
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
9-inch-round store-bought pie dough (from a 15-ounce package)

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.

Nutrition Facts : Calories 357 g, Fat 15 g, Fiber 1 g, Protein 31 g

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Benjamin Ayanlowo

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This was a great recipe! I made it for my family and everyone enjoyed it. I will definitely be making this recipe again.

Rumon Ritu

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I've made this recipe several times and it's always a hit. It's easy to make and the results are always delicious. I highly recommend this recipe.

imran Gaming

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This recipe was easy to make and the results were delicious. The chicken and ham were very flavorful, and the vegetables were cooked perfectly. The gravy was also very good. I would definitely make this recipe again.

Megan Cruickshank

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I made this recipe for my friends and they loved it! The chicken and ham were so tender and juicy, and the vegetables were cooked perfectly. The gravy was also very flavorful. I will definitely be making this recipe again.

Michael Hast

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This was a great recipe! I made it for my family and everyone enjoyed it. The chicken and ham were very flavorful, and the vegetables were cooked perfectly. The gravy was also very good. I would definitely make this recipe again.

Amanda Deauna

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I've made this recipe several times and it's always a hit. It's easy to make and the results are always delicious. The chicken and ham are always tender and juicy, and the vegetables are cooked perfectly. The gravy is also very flavorful. I highly re

gracious kayamba

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This recipe was absolutely delicious! I made it for my family and everyone loved it. The chicken was so tender and juicy, and the ham added a nice salty flavor. The vegetables were cooked perfectly, and the gravy was rich and flavorful. I will defini

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