Recipe courtesy Rachael Ray\u00a0 <\/p>\n
Prep Time:15 min\u00a0 Inactive Prep Time:1 hr 0 min\u00a0 Cook Time:45 min\u00a0 Level:
\nEasy\u00a0 Serves:\u00a0 4 to 6 servings.<\/p>\n
Ingredients
\n\u20223 pieces boneless, skinless chicken breast
\n\u20223 onions
\n\u20222 fresh bay leaves
\n\u20222 tablespoons extra-virgin olive oil
\n\u20228 ounces button mushrooms, sliced or quartered
\n\u20224 baby potatoes, diced
\n\u20222 parsnips, peeled and diced 1\/2-inch thick
\n\u20222 small ribs celery, chopped
\n\u2022A few sprigs fresh sage leaves, very thinly sliced
\n\u2022Salt and freshly ground black pepper
\n\u2022Splash white wine
\n\u20222 cups chicken stock
\n\u20223 tablespoons butter
\n\u20223 tablespoons all-purpose flour
\n\u20221 rounded tablespoon Dijon mustard
\n\u20221\/2 cup heavy cream
\n\u20221 sheet frozen puff pastry dough, defrosted
\n\u20221 egg
\nDirections
\nPlace 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.
\nIn 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. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
\nReduce the heat to low and bake off the pastry tops.
\nFor 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.
\nTo 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.
\nCook’s Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.<\/p>\n
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