Mini Chicken Potpies
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
43
Spice
37
Sweetness
57
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 cup
Pernod1 cup
Heavy Cream2 medium
Potatoes (red-skinned about 1/2)3 small
Plum Tomatoes (finely chopped)1 large
Egg (lightly beaten)Directions:
1
Divide the filling among the ramekins, filling each nearly to the top
2
Preheat the oven to 375 degrees F
3
Set the chicken in a small roasting pan; season with 3/4 teaspoon salt, and pepper to taste
4
Roast until golden and cooked through, about 40 minutes; let cool
5
Shred the meat, discarding the skin and bones
6
Meanwhile, heat the olive oil in a large skillet over medium heat
7
Add the sliced leeks and fennel and sprinkle with 1/4 teaspoon salt
8
Cook, stirring occasionally, until the vegetables soften, about 8 minutes
9
Sprinkle in the flour; cook, stirring, 1 minute
10
Add the Pernod and saffron; simmer until the liquid is almost evaporated, about 1 more minute
11
Add 3/4 cup water, the heavy cream, orange zest, potatoes and 1/2 teaspoon salt to the skillet
12
Bring to a simmer over medium-high heat and cook until the potatoes are almost tender, 8 to 10 minutes
13
Stir in the shredded chicken, tomatoes and fennel fronds; season with salt and pepper
14
Preheat the oven to 350 degrees F
15
Set out six 8-to-10-ounce ramekins
16
Unfold the puff pastry on a lightly floured surface
17
Gently roll out the pastry so it is extended by about 1/2 inch in each direction
18
Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife
19
Brush the rim and outer edge of 1 ramekin with the beaten egg
20
Set a puff pastry round on top and gently press around the edge to secure the dough
21
Repeat
22
Brush the remaining egg over the pastry
23
Transfer the potpies to a baking sheet and bake until the pastry is domed and golden brown, about 30 minutes
24
Let stand 5 minutes before serving
25
Photograph by Con Poulos