Mini Chicken Potpies
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, 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
766
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).