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Chicken Potpies with Ham

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Individual chicken pot pies are easy to make when you start with a rotisserie chicken and use frozen pie crust! Make them your own by adding different vegetables.

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Chicken Potpies with Ham 1 Picture

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 (14.5 ounce) can reduced-sodium chicken broth
  • 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded, about 4 cups
  • 1 (8 ounce) ham steak, cubed
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 9 -inch-round store-bought pie dough (from a 15-ounce package)

Details

Servings 8
Preparation time 40mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 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.

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.

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