3 pieces boneless, skinless chicken breast
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
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
Splash white wine
1 rounded tablespoon Dijon mustard
2 cups chicken stock
1/2 cup heavy cream
1 sheet frozen puff pastry dough, defrosted
Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.
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