Ingredients

• 5 cups canned low-salt chicken broth
• 2 small fennel bulbs, trimmed, halved lengthwise, triangular core discarded, thinly sliced
• 1 3/4 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
• 1/2 cup diced carrot
• 5 tablespoons unsalted butter
• 5 tablespoons all purpose flour
• 2 1/2 cups milk (do not use nonfat or low-fat)
• 3 tablespoons fresh lemon juice
• 2 teaspoons fennel seeds, crushed
• 1/2 teaspoon (or more) salt
• 1/4 pound thinly sliced country ham, cut into matchstick-size strips
• 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
• 1 egg white, beaten to blend (glaze)

Instructions

1. 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.
2. 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 soufflé dishes or glass custard cups. Cool completely.
3. 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 soufflé 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.)
4. Preheat oven to 375°F. Place pies on large baking sheet. Brush crusts with glaze. Bake until pies heated through and crusts are golden, about 40 minutes.
5. To make pie crust: 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. Makes 8 small cups.
6. 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. Makes 8 small cups.