Tip: If you’re running short on time, use meat pulled from a store-bought rotisserie chicken and store-bought stock.
Place ingredients for poaching chicken in a pot and add enough water to cover chicken. Bring to a boil, reduce heat to a simmer and cook 1 hour, turning occasionally. Cool chicken in stock then remove chicken to platter. Discard skin and bones, and pull meat into bite-size pieces.
Preheat oven to 375°F.
Heat a large, deep skillet over medium heat. Add butter and melt. Add leeks, onions, celery and apples, and season with salt, pepper and nutmeg. Stir 7-8 minutes until softened. Stir in flour, cook a minute or 2 then stir in Calvados and wine. Let reduce 1 minute then add poaching liquid or stock and bring to a bubble. Reduce heat to low, add cream and thicken. Add chicken and keep warm.
Roll out puff pastry a bit on a floured surface and cut out circles the size of the bowls you wish to serve from. Lightly brush the pastry with egg wash and bake on parchment-lined baking sheet. Bake until puffed and golden.
Serve the chicken filling in bowls topped with the baked puffed pastry rounds.MORE
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