Mini Chicken Potpies

Name: Mini Chicken Potpies
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 large egg, lightly beaten; 1 fennel bulb, cored and thinly sliced, plus 1 tablespoon chopped fronds; 1 Tbsp all-purpose flour, plus more for dusting; 237 milliliters heavy cream; 6 servings Kosher salt and freshly ground pepper; 2 leeks (white and light green parts only), sliced 1/4 inch thick; 2 Tbsps extra-virgin olive oil; 1 teaspoons finely grated orange zest; 59 milliliters Pernod or white wine; 3 smalls plum tomatoes, finely chopped; 482 grams box frozen puff pastry, thawed; 227 grams medium red-skinned potatoes (about , diced; 794 grams skin-on, bone-in chicken thighs (about 6)

Mini Chicken Potpies might be just the main course you are searching for. This recipe serves 6. One serving contains 1172 calories, 37g of protein, and 51g of fat. A mixture of egg, fennel bulb, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Preheat the oven to 375 degrees F. Set the chicken in a small roasting pan; season with 3/4 teaspoon salt, and pepper to taste. Roast until golden and cooked through, about 40 minutes; let cool. Shred the meat, discarding the skin and bones.

Ingredients you will need

Meat

Pepper

Salt

Equipment you will use

Roasting Pan

Oven

Meanwhile, heat the olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sliced leeks and fennel and sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.

Ingredients you will need

Vegetable

Fennel

Leek

Salt

Sprinkle in the flour; cook, stirring, 1 minute.

Ingredients you will need

All Purpose Flour

Add the Pernod and saffron; simmer until the liquid is almost evaporated, about 1 more minute.

Ingredients you will need

Saffron

Pernod

Add 3/4 cup water, the heavy cream, orange zest, potatoes and 1/2 teaspoon salt to the skillet. Bring to a simmer over medium-high heat and cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the shredded chicken, tomatoes and fennel fronds; season with salt and pepper.

Ingredients you will need

Shredded Chicken

Salt And Pepper

Heavy Cream

Orange Zest

Potato

Tomato

Fennel

Water

Salt

Equipment you will use

Frying Pan

Preheat the oven to 350 degrees F. Set out six 8-to-10-ounce ramekins. Unfold the puff pastry on a lightly floured surface. Gently roll out the pastry so it is 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.

Ingredients you will need

Puff Pastry Sheets

Roll

Equipment you will use

Ramekin

Knife

Oven

Divide the filling among the ramekins, filling each nearly to the top.

Equipment you will use

Ramekin

Brush the rim and outer edge of 1 ramekin with the beaten egg. Set a puff pastry round on top and gently press around the edge to secure the dough. Repeat.

Ingredients you will need

Puff Pastry Sheets

Dough