Mini Chicken Potpies - cooking recipe

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

Preparation

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.