Chicken, Ham And Fennel Pot Pies

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 souffl?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 souffl?BR> 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 375F. Place pies on large baking sheet. Brush crusts with
glaze. Bake until pies heated through and crusts are golden, about
40 minutes.

PIE CRUST

Makes 8 small cups

3 cups sifted all purpose flour
3/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter,
cut into pieces 4 1/2 tablespoons chilled vegetable shortening, cut into
pieces 6 tablespoons (about) ice water

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.

8 Servings