Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Ingredients

  • 3 pieces boneless, skinless chicken breast
  • 3 onions
  • 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 ½-inch thick
  • + 11 more ingredients
    • 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
    • ½ cup heavy cream
    • 1 sheet frozen puff pastry dough, defrosted
    • 1 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 with f...

View full recipe at SpringPad

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