Come Join Chef Wilson in this virtual kitchen. Learn how to cook tasty, healthy meals and tips for quick and easy ingredient substitutions to make your everyday meals healthier.

Mini Chicken Pot Pies
Ingredients

• 1 3/4 pounds skin-on, bone-in chicken thighs (about 6)
• Kosher salt
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 leeks (white and light green parts only) sliced 1/4 inch thick
• 1 fennel bulb, cored and thinly sliced
• 1 tablespoon chopped fronds
• 1 tablespoon all-purpose flour (plus more for dusting)
• 1/4 cup Pernod or white wine
• Pinch of saffron (optional)
• 1 cup heavy cream
• 1/2 teaspoon finely grated orange zest
• 2 medium red-skinned potatoes (about 1/2 pound), diced
• 3 small plum tomatoes, finely chopped
• 117-ounce box frozen puff pastry, thawed
• 1 large egg. lightly beaten