Mini Chicken Potpies

READY IN: 1hr 15mins
YIELD: 6 pot pies




  • 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, wine, and saffron, 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.
  • Repeat.
  • 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.