Lunch: Chicken Pot Pies with Ham

Clever shortcuts make these individual pot pies from Everyday Food 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 i

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Chicken Pot Pies with Ham

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 tbsp. butter
1 carrot
1 medium onion
1 fennel bulb
1/2 tsp. fennel seed
1/4 c. all-purpose flour
1 c. whole milk
1 can reduced-sodium chicken broth
1 rotisserie chicken
1 ham steak (8 ounces)
1 tbsp. fresh lemon juice
Coarse salt and ground pepper
9-inch-round store-bought pie dough (from a 15-ounce package)

Instructions

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.

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