Chicken pot pie in pots

Ingredients:

• 800 g chicken thighs with skin and bones (about 6 pcs.)
• 2 tbsp. l. olive oil
• 2 leeks (white and light green parts only), sliced ​​0.5cm thick.
• 1 fennel root, cored and thinly sliced ​​+ 1 tbsp chopped herbs
• 1 tbsp. premium flour + extra for dusting
• 1/4 cup Pernod or white wine
• A pinch of saffron (optional)
• 1 cup heavy cream
• 0.5 tsp finely grated orange zest
• 2 medium red potatoes (about 200 g), diced
• 3 small plum tomatoes, finely chopped
• 1 package (500g) frozen puff pastry, thawed
• 1 large egg, lightly beaten

Preparation:

1. Preheat oven to 375°F (190°C). Place the chicken in a small roasting pan; sprinkle with 3/4 teaspoon of salt and pepper to taste. Bake until cooked through and golden brown, about 40 minutes; let cool. Shred the chicken, discarding the skin and bones.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced ​​leek and fennel root and sprinkle with 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the flour and cook, stirring, for 1 minute. Add the Pernod and saffron; simmer until the liquid has almost evaporated, about 1 minute more.
3. Add 3/4 cup water, heavy cream, orange zest, potatoes, and 1/2 teaspoon salt. Bring to a simmer over medium heat and cook until the potatoes are almost tender, 8-10 minutes. Add the shredded chicken, tomatoes, and fennel fronds, and season with salt and pepper to taste.
4. Preheat the oven to 175°C. Prepare six ramekins, each containing 240-280 ml (8-10 oz). Place the puff pastry on a lightly floured work surface. Gently roll the pastry out to approximately 1 cm (0.4 in) in each direction. Using the ramekin as a template, cut out 6 circles from the pastry, each slightly larger than the ramekins themselves.
5. Divide the filling among the ramekins, filling them almost to the top. Brush the rim and outer edge of one ramekin with beaten egg. Place a circle of puff pastry on top and gently press along the edges to secure the pastry. Repeat with the remaining portions. Brush the pastry with the remaining egg.
6. Transfer the ramekins to a baking sheet and bake until puffed and golden brown, about 30 minutes. Let rest for 5 minutes and serve.