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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 4 reviews

  • on February 27, 2012

    Flag

    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.
    Was this review helpful to you? Yes | No
  • on February 07, 2012

    Flag

    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.
    Was this review helpful to you? Yes | No
  • on December 31, 2011

    Flag

    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.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.