This recipes uses a chili-garlic paste called harissa. It can be found at specialty markets or found on-line easily. To make it yourself, there are several recipes on-line that are available to you. In general it contains garlic, dried chili peppers, olive oil, sea salt and cumin seed blended into a paste. It adds a nice heat to this savory chicken dish.

Ingredients:
3 cups creme fresh:
3 cups heavy cream at room temperature
3 Tablespoons buttermilk
Pot Pies:
2 tablespoons grapeseed oil
1 lb. deboned chicken thighs
2 shallots, minced
1-2 tablespoon harissa
1 teaspoon paprika
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper, to taste
Juice of 1/2 lemon
1 medium carrots, peeled and medium diced
8 oz yukon gold potatoes, medium diced
2-3 cups chicken stock
1/2 cup frozen peas
1/2 cup cilantro, chopped
1/4 cup mint, thinly sliced
Salt and fresh black pepper to taste
1 9x11 puff pastry sheet, thawed and rolled out to 1/4 inch in thickness
2 tablespoons melted butter
Paprika for garnish
8 ramekins

Directions:
For the creme fraiche, place whipping cream and buttermilk in a glass jar with a lid. Cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm. After 24 hours, stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.
Preheat the oven to 350 degrees.
In a large saute pan, heat 2 tablespoons of the oil over medium-high heat. Salt and pepper the chicken thighs on both sides and place into the pan searing on each side until golden and caramelized, 5 minutes on each side. The chicken should be cooked all the way through. Remove from pan and let cool on a plate lined with paper towels. Once it is cool, cut into small dice pieces.
In the same saute pan, over medium heat, add the shallot and saute until fragrant, 2 minutes Add the spices and cook over low heat until fragrant, 1-2 minutes. Deglaze pan with lemon juice and reduce until pan is dry. Add the carrots and potatoes and saute over medium heat until caramelized, 5-10 minutes. Add the chicken and deglaze with 2 cups of the chicken stock. Cook liquid down until it is reduce by half. Stir in the cream fraiche and cook over a simmer until sauce coats the back of a spoon, 10 minutes. If sauce becomes too thick, thin with appropriate amount of additional chicken stock. Remove from heat and stir in the peas, and herbs. Season to taste with salt and pepper. Fill each ramekin just to the top with the filling.
Using a round cookie cutter, cut the puff pastry into 8 rounds. Seal around the edge of each ramekin. Poke a small whole in the middle of each ramekin and brush with melted butter. Dust with paprika. Place each ramekin on a foil lined baking tray and bake until golden brown, 35-40 minutes. Allow to cool for 10 minutes before serving.

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