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