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1
Bring broth to boil in Dutch oven over medium heat.
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2
Add fennel; cook 7 minutes.
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3
Add chicken and carrot; simmer until fennel, chicken and carrot are tender, about 10 minutes.
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4
Pour into strainer set over bowl; reserve broth for another use.
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5
Melt butter in heavy large saucepan over medium-high heat.
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6
Add flour; stir 2 minutes.
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7
Gradually add milk and whisk until sauce thickens, about 4 minutes.
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8
Add lemon juice, fennel seeds and 1/2 teaspoon salt.
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9
Add chicken mixture and ham.
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10
Season with salt and pepper.
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11
Divide filling among eight 1 1/4-cup souffle dishes or glass custard cups.
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12
Cool completely.
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13
Roll out pie crust on flour surface to 1/8-inch thickness.
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14
Cut out 8 rounds, each measuring 1/2 to 1 inch larger in diameter than souffle dishes, gathering dough and rerolling as necessary.
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15
Cut out leaf decorations from dough scraps, if desired.
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16
Lay 1 dough overhang firmly to adhere to sides and top rim of dish.
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17
If using, brush bottom side of cutouts with water and place on dough; cut slits in dough for steam to escape.
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18
(Can be made 1 day ahead.
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19
Cover each with plastic; chill.)
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20
Preheat oven to 375F.
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21
Place pies on large baking sheet.
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22
Brush crusts with glaze.
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23
Bake until pies heated through and crusts are golden, about 40 minutes.
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24
Combine flour and salt in processor and blend.
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25
Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal.
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26
Add 4 tablespoons water; blend in.
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27
Add enough additional water by tablespoonfuls to form moist clumps.
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28
Gather dough into ball; flatten into disk.
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29
Wrap in plastic and chill until cold, at least 1 hour or up to 1 day.
