Pot Pie Nouvelle

This robust entree could be the center of any informal holiday gathering. Creamed chunks of chicken, sliced fennel and julienned prosciutto are topped with a rich pastry dough and baked until the filling is hot and the crust golden brown. The pies can be assembled in advance and frozen, which makes them a particularly good choice for busy cooks.

CHICKEN, FENNEL AND PROSCIUTTO POT PIES

1 large or 2 small fennel bulbs

5 cups chicken stock

6 large skinless, boneless chicken breast halves, cut into 1-inch cubes

5 tablespoons unsalted butter

5 tablespoons flour

2 1/2 cups milk

1 cup shredded Swiss cheese

3 tablespoons lemon juice

1 teaspoon crushed fennel seeds

1/4 pound thinly sliced prosciutto, cut into 1/4x2-inch strips

1/2 teaspoon salt

Freshly ground pepper

Chilled Pastry

1 egg white, lightly beaten

Cut leaves and stalks from fennel. Cut bulb in half lengthwise and cut out tough triangular cores. Cut fennel into 1/4x3/4-inch strips.

Bring chicken stock to boil in large saucepan. Add fennel and chicken and cook, uncovered, until both are tender, about 10 minutes. Remove and drain chicken and fennel. Reserve stock for other use.

Melt butter in large, heavy saucepan over medium-high heat. Add flour and cook and stir 2 minutes. Gradually whisk in milk and continue to whisk until mixture thickens and coats back of spoon, 4 to 5 minutes. Gradually stir in cheese. Add lemon juice, fennel seeds, prosciutto, fennel, chicken, salt and pepper to taste. Divide filling among 8 (1-cup) souffle dishes, ramekins or custard cups.

Roll Chilled Pastry out on floured surface to 1/4-inch-thick round. Cut 8 circles 1 inch larger than tops of bowls. Cover each dish with dough circle and press overlapping portions against sides. If desired, cut leaves or other patterns from scraps to decorate tops. Cut 1 1/2-inch slit in top of each pie to serve as vent.

If not using immediately, cover and refrigerate pies up to 1 day, or freeze. If frozen, thaw overnight in refrigerator.

Brush tops lightly with egg white. Bake at 375 degrees until golden brown, 25 to 30 minutes. Makes 8 servings.

Chilled Pastry

2 cups sifted flour

1/2 teaspoon salt

1/2 cup unsalted butter, well chilled and cut into small chunks

3 tablespoons shortening, well chilled and cut into small chunks

5 tablespoons cold water

Process flour, salt, butter and shortening in food processor, pulsing on and off, 15 seconds. Add water and process until ball of dough forms, about 30 seconds. Remove dough from work bowl. Pull off about 3 tablespoons dough and smear onto work surface with heel of hand. Continue smearing remaining dough to ensure flour and fat are well blended.

Dough can also be prepared by hand. Combine flour and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles oat flakes. Gradually add water and mix dough with hands into smooth ball. Smear dough to blend as described above.

Wrap dough in plastic wrap and refrigerate 45 minutes.