adapted from Rachael Ray
3 pieces boneless, skinless chicken breast
2 bay leaves
2 Tbsp extra-virgin olive oil
8 oz mushrooms, sliced
4 potatoes, diced
1/2 lb carrots, diced
2 parsnips, peeled and diced 1/2-inch thick (optional)
2 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
1/2 cup fat-free half & half
1 sheet frozen puff pastry dough, defrosted
1 large egg
- 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.
- Remove the bay leaf and puree the onion in the poaching liquid. Reserve.
- In the same pan, heat 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.
- Add butter, stir until melted. Add flour and stir to make a light roux.
- Deglaze the pan with a splash of white wine and add reserved poaching liquid.
- Whisk in the mustard and 2 cups chicken stock. Stir in the half & half. Thicken to a light gravy consistency.
- Adjust the salt and pepper and add the chicken.
- Reduce the heat to low and simmer while baking 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 F, about 12 minutes.
- I always hate to see the vegetables thrown out that were used in making poached meat, so I like to run them thru the blender or use an immersion blender to puree them into the stock.
- I did not have parsnips, so I left those out, but any vegetables can be added – whatever you like in a pot pie.