Mini Chicken Potpies
Try this Mini Chicken Potpies recipe.
Try this Mini Chicken Potpies recipe.
- 1 cup heavy cream
- 2 tablespoons extra-virgin olive oil
- 1 large egg lightly beaten
- kosher salt and freshly ground pepper
- i thought you might enjoy this recipe from food ne
- mini chicken potpies
- http://www.foodnetwork.com/recipes/food-network-ki
- 1 3/4 pounds skin-on bone-in chicken thighs (about 6)
- 2 leeks (white and light green 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
- 1/4 cup pernod or white wine
- pinch of saffron (optional)
- 1/2 teaspoon finely grated orange zest
- 2 medium red-skinned potatoes (about 1/2 pound) diced
- 3 small plum tomatoes finely chopped
- 1 17 - ounce box frozen puff pastry thawed
- Carbohydrate 3.36752291778618 g
- Cholesterol 62.4216667012886 mg
- Fat 12.7702968934857 g
- Fiber 0.581156272332049 g
- Protein 1.98409270890662 g
- Saturated Fat 5.46236854874869 g
- Serving Size 1 1 Serving (212g)
- Sodium 231.894791683544 mg
- Sugar 2.78636664545413 g
- Trans Fat 0.669753334064536 g
- Calories 133 calories
Step-by-step
- 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.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced leeks and fennel and sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the Pernod and saffron; simmer until the liquid is almost evaporated, about 1 more minute.
- 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.
- 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.
- Divide the filling among the ramekins, filling each nearly to the top. 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. Brush the remaining egg over the pastry.
- Transfer the potpies to a baking sheet and bake until the pastry is domed and golden brown, about 30 minutes. Let stand 5 minutes before serving.
Mini Chicken Potpies: A Culinary Adventure from My Kitchen
As a busy mom, time is often my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present dinner dilemma. But even amidst the chaos, I crave delicious, comforting meals that nourish my family and don’t leave me slaving away in the kitchen all evening. That’s where these mini chicken potpies come in. They are the perfect solution for a weeknight meal that’s both elegant and easy to make.
The inspiration for this recipe struck me during a particularly hectic week. I was flipping through a cookbook, longing for something savory and satisfying, but also quick to prepare. My eyes landed on a picture of individual chicken potpies, and I knew instantly that this was the dish I needed. The beauty of individual portions means less cleanup and the perfect serving size for everyone. It also allows for creative customization – my kids sometimes prefer extra veggies, and my husband never says no to extra chicken.
The process itself is a joy. The aroma of roasting chicken, sautéed leeks and fennel fills the kitchen, creating a warm and inviting atmosphere. I find myself humming along to my favorite tunes as I meticulously assemble the tiny potpies, carefully tucking each one into its individual ramekin. The flaky puff pastry topping adds a touch of elegance, transforming a simple weeknight meal into something truly special. This is far from your typical pot pie—it is a culinary expression of love, crafted with care and intention.
The key to success lies in the careful balance of flavors. The richness of the heavy cream perfectly complements the savory chicken and subtly sweet vegetables. A hint of Pernod adds a touch of unexpected sophistication, while the saffron (optional, but highly recommended) infuses the dish with a delicate warmth. I've experimented with different types of potatoes, discovering that red-skinned potatoes offer the ideal balance of texture and flavor.
The process of assembling the potpies themselves is a meditative act. I find myself slowing down, paying attention to the small details – the gentle pressing of the pastry around the ramekins, the careful brushing of the egg wash. It's a mindful escape from the whirlwind of everyday life, a moment of calm amidst the storm. And the end result? A delightful collection of miniature culinary masterpieces. Each bite is a burst of flavor, a testament to the power of simple ingredients transformed into something extraordinary.
These mini chicken potpies aren’t just a meal; they’re an experience. They’re a testament to the art of making something delicious and comforting from scratch, even when time is tight. They’re a gift to my family and to myself, a reminder that even amidst the chaos of daily life, there is always time for a little bit of culinary magic.
Tips and Variations:
- Make it ahead: Assemble the potpies ahead of time and store them in the refrigerator until ready to bake. This is perfect for meal prepping.
- Add some spice: A pinch of red pepper flakes would add a delightful kick to the filling.
- Get creative with vegetables: Feel free to experiment with other vegetables, such as mushrooms, carrots, or peas.
- Use different herbs: Thyme, rosemary, or sage would also pair beautifully with the chicken and vegetables.
- Different crust: Experiment with different pastry. A simple biscuit topping could also be delicious.
So, next time you're looking for a delicious and easy weeknight meal that’s both satisfying and elegant, give these mini chicken potpies a try. They are sure to become a family favorite, a small act of culinary love amidst the hustle and bustle of everyday life.
Bon appétit!
