Ingredients
5-6 cups chicken broth
1 1/2 lbs. cubed chicken breasts
1/2 cup each chopped carrot, celery, onion
1 cup sliced button mushrooms
5 tbsp. unsalted butter
5 tbsp. seasoned flour
2 1/2 cups fat free milk (Simply Smart)
2 tsp. crushed fennel seeds
1 tsp. dry thyme
1/4 lb. country ham
1 sheet Pepperidge Farm Puff Pastry Sheets
1 egg white, beaten to glaze
Preparation
Boil chicken broth in a large saucepan. Add chicken, onion, carrot, celery and mushrooms and cook on med/low heat for 10 minutes. Strain the mixture and save broth for freezing. Heat the butter in a large saucepan (use same one after you clean it) over med/high heat. Add flour and stir 2 minutes. Gradually add the milk and whisk until sauce thickens. Add fennel seeds, and 1/2 tsp. of salt. Add chicken mixture and ham. Season with salt, pepper and thyme. Divide mixture among four oven-proof ramekins or bowls approx. 12-16 oz. each and cool in refrigerator covered. Follow directions on package to thaw puff pastry and cut one sheet into four equal triangles. Place one triangle on top of each ramekin and bake in a pre-heated oven at 375° for 40 minutes or until crust is golden brown.
