CREAMY CHICKEN and MUSHROOM ONE- POT with POT PIE TOPPERS

OVEN -425 degrees  

INGREDIENTS:

3 pieces boneless, skinless chicken breast

3 onions

2 fresh bay leaves

2 TBSP extra-virgin olive oil

8 ounces button mushrooms, sliced or 

quartered

4 baby potatoes, diced

2 parsnips, peeled and diced 1/2-inch thick

2 small ribs celery, chopped

A few sprigs fresh sage leaves, very thinly sliced

Salt and freshly ground black pepper

3 TBSP butter

3 TBSP all-purpose flour

Splash white wine

1 rounded TBSP Dijon mustard

2 cups chicken stock

1/2 cup heavy cream

1 sheet frozen puff pastry dough, defrosted

1 egg

DIRECTIONS:

Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the

pan with just enough water to come to the top of the chicken breasts. Bring the 

mixture to a low boil, reduce the heat to a simmer and POACH the chicken 12 - 

15 minutes. Remove the chicken and dice or shred with forks. Reserve the 

poaching liquid.

In the same pan, HEAT 2 tablespoons extra-virgin olive oil, a couple of turns of 

the pan over medium-high heat, add the mushrooms and lightly brown. 

When the mushrooms are just tender, ADD 2 chopped medium onions, 

potatoes, 

parsnips, celery, sage, salt, pepper and remaining bay leaf. 

Cover the pot and 

sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. 

Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze 

the pan with a splash of white wine and add one to 2 cups of reserved poaching 

liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. 

Thicken to a light gravy consistency. Adjust the salt and pepper and add in the 

chicken.

Reduce the heat to low and bake off the pastry tops.

For make-ahead meal: Bake off the pastry tops; cool the filling and store. 

Reheat the filling, covered, over medium heat to a bubble, and then reduce the 

heat to a simmer.

To prepare the pastry tops: Cut the pastry into shapes which reflect the 

shape and size of the dishes or bowls you wish to serve the soup in. 


BEAT the egg with a splash of water and arrange the cut pastry on a nonstick 

baking sheet or on parchment-lined sheet pan. 

BRUSH the dough with the egg wash and bake to 

golden at 425 degrees F, 12 minutes.

Cook's Note: Chicken and Mushroom filling can also be served as a thick soup 

with crusty, warm baguette for dipping.

FROM: Flo's selection -

http://www.foodnetwork.com/recipes/rachael-ray/creamy-

chicken-and-mushroom-one-pot-with-pot-pie-toppers-recipe