Prep 45 mins
Cook 30 mins
Saw these in Food Network Magazine and they are so pretty I've just got to save it. It states you can prepare them a week ahead: Let filling cool, then assemble as directed and freeze. Bake from Frozen as directed. Perfect for a cold winter night
- 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, white 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 white 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
- Preheat oven to 375.
- Set chicken in small roasting pan; season with salt and pepper to taste.
- Roast until golden and cooked through, about 40 minutes and let cool.
- Shred meat, discarding skin and bones.
- Meanwhile, heat olive oil in large skillet over medium heat.
- Add sliced leeks and fennel and sprinkle with salt.
- Cook stirring occasionally until vegetables soften, about 8 minutes.
- Sprinkle in flour; cook stirring 1 minute.
- Add 3/4 cup water. the heavy cream, orange zest, potatoes and salt to taste.
- Bring to a simmer over medium high heat and cook until potatoes are almost tender, 8-10 minutes.
- Stir in shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
- Preheat oven to 350.
- Set out six 8-10 ounce ramekins.
- Unfold puff pastry on a lightly floured surface.
- Gently roll out pastry so it's extended by about 1/2 inch in each direction.
- Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
- divide filling among ramekins, filling each nearly to the top.
- Brush the rim and outer edge of 1 ramekin with beaten egg.
- Set puff pastry round on top and gently press around edge to secure the dough.
- Brush the remaining egg over the pastry.
- Transfer the potpies to a baking sheet and bake until pastry is domed and golden brown, about 30 minutes.
- Let stand 5 minutes before serving.