Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Name: Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 4 baby potatoes, diced; 3 Tbsps butter; 227 grams button mushrooms, sliced or quartered; 2 small ribs celery, chopped; 473 milliliters chicken stock; 1 Tbsp Dijon mustard; 1 egg; 3 Tbsps all-purpose flour; 2 fresh bay leaves; 118 milliliters heavy cream; 2 Tbsps extra-virgin olive oil; 3 onions; 2 parsnips, peeled and diced 1/2-inch thick; 1 sheet frozen puff pastry dough, defrosted; 3 sprigs A few fresh sage leaves, very thinly sliced; 6 servings Salt and freshly ground black pepper; 3 boneless, skinless chicken breast; 6 servings Splash white wine

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers requires approximately 2 hours from start to finish. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 11g of protein, 36g of fat, and a total of 674 calories. A mixture of egg, chicken stock, celery, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Chicken Breast

Bay Leaves

Whole Chicken

Onion

Water

Equipment you will use

Frying Pan

Pot

Remove the chicken and dice or shred with forks. Reserve the poaching liquid.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Extra Virgin Olive Oil

Vegetable

Mushrooms

Bay Leaves

Parsnip

Potato

Celery

Onion

Pepper

Sage

Salt

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

White Wine

Bay Leaves

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Salt And Pepper

Chicken Stock

Whole Chicken

Mustard

Cream

Gravy

Equipment you will use

Whisk

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

Equipment you will use

Oven

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.

Equipment you will use

Oven

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.

Ingredients you will need

Water

Soup