Mini Chicken Potpies

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“Saw these in Food Network Magazine and they are so pretty I've just got to save it. It states you can prepare them a week ahead: Let filling cool, then assemble as directed and freeze. Bake from Frozen as directed. Perfect for a cold winter night”
1hr 15mins
6 pot pies

Ingredients Nutrition


  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, 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.

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