CHICKEN POT PIES WITH HAM

Chicken Pot Pies with Ham image

Provided by @MakeItYours

Number Of Ingredients 13

2.00 butter
1.00 carrot
1.00 onion
1.00 fennel bulb
1/2 fennel seed
1/4 all-purpose flour
1.00 whole milk
1.00 reduced-sodium chicken broth
1.00 rotisserie chicken
1.00 ham steak (8 ounces)
1.00 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.