Mini Chicken Potpies Recipe

Name: Mini Chicken Potpies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Mini Chicken Potpies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Chicken Potpies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions