Mini Chicken Potpies

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 3/4 lbs chicken thighs, skin on, bone in (about 6)
• 1 teaspoon kosher salt, per taste
• 1/2 teaspoon pepper, per taste
• 2 tablespoons extra virgin olive oil
• 2 leeks, and light parts only & sliced 1/4 inch thick
• 1 fennel bulb, cored and thinly sliced (plus 1 tablespoon chopped fronds)
• 1 tablespoon all-purpose flour, plus more for dusting
• 3/4 cup water
• 1/4 cup wine
• 1 pinch saffron (optional)
• 1 cup heavy cream
• 1/2 teaspoon orange zest, finely grated
• 2 red potatoes, medium, diced
• 3 plum tomatoes, small, finely chopped
• 17 ounces frozen puff pastry, thawed
• 1 egg, large, lightly beaten

Recipe

• 1 preheat oven to 375.
• 2 set chicken in small roasting pan; season with salt and pepper to taste.
• 3 roast until golden and cooked through, about 40 minutes and let cool.
• 4 shred meat, discarding skin and bones.
• 5 meanwhile, heat olive oil in large skillet over medium heat.
• 6 add sliced leeks and fennel and sprinkle with salt.
• 7 cook stirring occasionally until vegetables soften, about 8 minutes.
• 8 sprinkle in flour; cook stirring 1 minute.
• 9 add 3/4 cup water. the heavy cream, orange zest, potatoes and salt to taste.
• 10 bring to a simmer over medium high heat and cook until potatoes are almost tender, 8-10 minutes.
• 11 stir in shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
• 12 preheat oven to 350.
• 13 set out six 8-10 ounce ramekins.
• 14 unfold puff pastry on a lightly floured surface.
• 15 gently roll out pastry so it's extended by about 1/2 inch in each direction.
• 16 using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
• 17 divide filling among ramekins, filling each nearly to the top.
• 18 brush the rim and outer edge of 1 ramekin with beaten egg.
• 19 set puff pastry round on top and gently press around edge to secure the dough.
• 20 repeat.
• 21 brush the remaining egg over the pastry.
• 22 transfer the potpies to a baking sheet and bake until pastry is domed and golden brown, about 30 minutes.
• 23 let stand 5 minutes before serving.