Creamy Chicken & Mushroom One-Pot with Pot Pie Toppers PICTURE: The Washington Post

Creamy Chicken & Mushroom One-Pot with Pot Pie Toppers


3 boneless, skinless chicken breasts
3 onions

2 fresh bay leaves

2 tbs extra-virgin olive oil

225g button mushrooms, sliced or quartered

4 baby potatoes, diced

2 parsnips, peeled and diced 1cm thick

2 small ribs celery, chopped

a few sprigs fresh sage leaves, thinly sliced

salt and freshly ground black pepper

3 tbs butter

3 tbs all-purpose flour

splash white wine

1 rounded tbs Dijon mustard

2 cups chicken stock

½ cup heavy cream

1 sheet frozen puff pastry, defrosted

1 egg


Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Add water to cover 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. Reserve the poaching liquid.

In the same pan, heat the olive oil 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 for 10minutes, 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 wine and add 1 to 2 cups of reserved poaching liquid. Whisk in the mustard and chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add 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 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 220ºC, 12 minutes.

Cook’s Note: Chicken and mushroom filling can also be served as a thick soup with crusty bread. 

Recipe courtesy of Rachael Ray