Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 carrot, halved lengthwise and thinly sliced

  3. 1 medium onion, chopped

  4. 1 fennel bulb, cored and chopped

  5. 1/2 teaspoon fennel seed, crushed

  6. 1/4 cup all-purpose flour, plus more for work surface

  7. 1 cup whole milk

  8. 1 can (14 1/2 ounces) reduced-sodium chicken broth

  9. 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)

  10. 1 ham steak (8 ounces), cubed

  11. 1 tablespoon fresh lemon juice

  12. Coarse salt and ground pepper

  13. 9-inch-round store-bought pie dough (from a 15-ounce package)

Instructions Jump to Ingredients ↑

  1. « » 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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