Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Photo: Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

TOTAL TIME: 2 hr
Prep: 15 min
Inactive Prep: 1 hr
Cook: 45 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 3 pieces boneless, skinless chicken breast
  • 3 onions
  • 2 fresh bay leaves
  • 2 tablespoons 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
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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 to 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.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on February 27, 2012

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    This was a great meal! I don't normally like chicken pot pie or any sort of 'creamy' chicken stew type recipe, but this was so tasty! The sage and dijon add extra flavor that really elevate the flavors. And I made it Sunday afternoon for later in the week.

    people found this review Helpful.
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  • on February 07, 2012

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    This is so much better then I thought it was going to be! The flavors are rich, creamy and sweet all at the same time. I followed the recipe to the letter except I used cornstarch instead of flour (I'm gluten intolerant and my own homemade gluten-free puff pastry. I cooked it in the afternoon and left it on the stove until dinner. Every time I went by the stove I sampled it, I just couldn't help myself....it was that good!

    people found this review Helpful.
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  • on December 31, 2011

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    Delicious & Easy! I poached the chicken in advance & it was so easy to pull together. Love the puff pastry on top!

    people found this review Helpful.
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