Chicken pot pie in pots
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Imagine a hot pot of chicken stew, covered with a delicious, fluffy lid of crispy puff pastry. You poke a hole in the puff pastry and immediately inhale the amazing aromas of the chicken and vegetable filling in a creamy sauce. The dish looks very impressive, and it's incredibly easy to prepare. You can treat yourself and your loved ones on holidays or every day. To make these pot pies, you'll need small ramekins filled with the chicken filling cooked in a pan, topped with circles of puff pastry, and baked in the oven until the pastry rises and browns. These pot pies use store-bought dough, and they're quick to make.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 800 g chicken thighs with skin and bones (about 6 pcs.)
- 2 tbsp. l. olive oil
- 2 leeks (white and light green parts only), sliced 0.5cm thick.
- 1 fennel root, cored and thinly sliced + 1 tbsp chopped herbs
- 1 tbsp. premium flour + extra for dusting
- 1/4 cup Pernod or white wine
- A pinch of saffron (optional)
- 1 cup heavy cream
- 0.5 tsp finely grated orange zest
- 2 medium red potatoes (about 200 g), diced
- 3 small plum tomatoes, finely chopped
- 1 package (500g) frozen puff pastry, thawed
- 1 large egg, lightly beaten
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Recipes with similar ingredients: chicken thighs, white wine, puff pastry, potato, plum tomatoes, fennel bulb, leeks, cream, Orange zest, saffron
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Place the chicken in a small roasting pan; sprinkle with 3/4 teaspoon of salt and pepper to taste. Bake until cooked through and golden brown, about 40 minutes; let cool. Shred the chicken, discarding the skin and bones.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced leek and fennel root and sprinkle with 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the flour and cook, stirring, for 1 minute. Add the Pernod and saffron; simmer until the liquid has almost evaporated, about 1 minute more.
- Add 3/4 cup water, heavy cream, orange zest, potatoes, and 1/2 teaspoon salt. Bring to a simmer over medium heat and cook until the potatoes are almost tender, 8-10 minutes. Add the shredded chicken, tomatoes, and fennel fronds, and season with salt and pepper to taste.
- Preheat the oven to 175°C. Prepare six ramekins, each containing 240-280 ml (8-10 oz). Place the puff pastry on a lightly floured work surface. Gently roll the pastry out to approximately 1 cm (0.4 in) in each direction. Using the ramekin as a template, cut out 6 circles from the pastry, each slightly larger than the ramekins themselves.
- Divide the filling among the ramekins, filling them almost to the top. Brush the rim and outer edge of one ramekin with beaten egg. Place a circle of puff pastry on top and gently press along the edges to secure the pastry. Repeat with the remaining portions. Brush the pastry with the remaining egg.
- Transfer the ramekins to a baking sheet and bake until puffed and golden brown, about 30 minutes. Let rest for 5 minutes and serve.
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