Creamy Chicken & Mushroom One-Pot with Potpie Toppers

Ingredients:

• 3 large boneless, skinless chicken breast halves
• 3 onions: 1 quartered (root end intact) and 2 chopped
• 2 fresh bay leaves
• 2 tablespoons olive oil
• 8 ounces button mushrooms, sliced or quartered
• 4 baby potatoes, diced
• 2 parsnips, peeled and cut into 1/2 inch cubes
• 2 small ribs celery, chopped
• Leaves from 2 or 3 sprigs fresh sage, very thinly sliced (I used dried sage)
• salt & pepper
• 3 Tablespoons butter
• 3 Tablespoons flour, plus more for unfolding the puff pastry
• 1/4 to 1/2 cup white wine
• 1 round Tablespoon Dijon mustard
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 sheet frozen puff pastry, thawed but chilled well
• 1 egg, beaten with a splash of water

Directions:

1. In a Dutch oven or deep skillet, combine the chicken, onion quarters, and 1 bay leaf. Add water to come to the top of the chick. bring to a low boil, reduce the heat to a simmer, and poach the chicken for 12 to 15 minutes. Remove the chicken and when cool enough to handle, dice or shred with forks. Strain the poaching liquid and reserve. Dry the pan.
2. In the same pan, heat the olive oil over medium-high heat. Add the mushrooms and brown lightly. Add the chopped onions, potatoes, parsnips, celery, sage, the remaining bay leaf, and salt and pepper. Cover the pot and sweat the vegetables for 10 minutes, stirring occasionally. Remove the bay leaf. Melt in the butter, sprinkle in the 3 tablespoons flour, and stir to make a light roux. Deglaze the pan with the wine. Add 2 cups of the reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream and simmer to thicken to a light gravy consistency. Adjust the salt and pepper and add the chicken.
3. Preheat the oven to 425°F.
4. Unfold the puff pastry onto a lightly floured work surface. Choose 3-cup bowls to serve the potpies in. Invert them onto the dough and trace around them with a knife to cut pieces to fit the tops. Arrange the pastry on a nonstick baking sheet or parchment paper-lined baking sheet and brush with the egg wash. Bake until golden, 10 to 12 minutes.
5. Ladle the chicken and mushroom filling into the bowls and top with the potpie toppers.

*This freezes extremely well! Just ladle into aluminum freezer bowls cover with foil and freeze. To prepare after freezing, remove lid and place in a 325°F oven until heated through. Cook off pastry the night you are eating the dish.

~Recipe from Week in a Day with Rachael Ray