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1
Preheat oven to 375.
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2
Set chicken in small roasting pan; season with salt and pepper to taste.
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3
Roast until golden and cooked through, about 40 minutes and let cool.
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4
Shred meat, discarding skin and bones.
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5
Meanwhile, heat olive oil in large skillet over medium heat.
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6
Add sliced leeks and fennel and sprinkle with salt.
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7
Cook stirring occasionally until vegetables soften, about 8 minutes.
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8
Sprinkle in flour; cook stirring 1 minute.
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9
Add 3/4 cup water. the heavy cream, wine, and saffron, orange zest, potatoes and salt to taste.
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10
Bring to a simmer over medium high heat and cook until potatoes are almost tender, 8-10 minutes.
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11
Stir in shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
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12
Preheat oven to 350.
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13
Set out six 8-10 ounce ramekins.
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14
Unfold puff pastry on a lightly floured surface.
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15
Gently roll out pastry so it's extended by about 1/2 inch in each direction.
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16
Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
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17
divide filling among ramekins, filling each nearly to the top.
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18
Brush the rim and outer edge of 1 ramekin with beaten egg.
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19
Set puff pastry round on top and gently press around edge to secure the dough.
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20
Repeat.
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21
Brush the remaining egg over the pastry.
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22
Transfer the potpies to a baking sheet and bake until pastry is domed and golden brown, about 30 minutes.
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23
Let stand 5 minutes before serving.
