WEEKDAYS 1e|12c|p

Creamy Chicken and Mushroom One Pot with Pot Pie Toppers

11682762jpg
Reheat in One Pot for Easy Storage and Cleanup
skill level
Easy
time
60-120min
servings
4-6
cost
$$
Rachael Ray shares five meals that can be reheated in one pot or dish for easy storage and cleanup all week long.
share
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)
  • 1/2-inch thick 2 small ribs celery (chopped)
  • A few sprigs fresh sage leaves (very thinly sliced)
  • Salt and freshly ground black pepper
  • Splash white wine
  • 2 cups chicken stock
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 rounded tablespoon Dijon mustard
  • 1 sheet frozen puff pastry dough (defrosted)
  • 1 egg
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 pieces boneless, skinless chicken breast
    1 quartered onion
    1 fresh bay leaf
    Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf.
  • 2
    Fill the pan with just enough water to come to the top of the chicken breasts.
  • 3
    Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
  • 4
    Remove the chicken and dice or shred with forks.
  • 5
    Reserve the poaching liquid.
  • 6
    2 tablespoons extra-virgin olive oil
    8 ounces button mushrooms, sliced or quartered
    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.
  • 7
    2 chopped medium onions
    4 baby potatoes, diced
    2 parsnips, peeled and diced
    1/2-inch thick 2 small ribs celery, chopped
    A few sprigs fresh sage leaves, very thinly sliced
    Salt and freshly ground black pepper
    1 fresh bay leaf
    When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf.
  • 8
    Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
  • 9
    Remove the bay leaf.
  • 10
    3 tablespoons butter
    3 tablespoons all-purpose flour
    Melt the butter in the pot, add the flour and stir to make a light roux.
  • 11
    Splash white wine
    Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid.
  • 12
    2 cups chicken stock
    1 rounded tablespoon Dijon mustard
    Whisk in the mustard and 2 cups chicken stock.
  • 13
    Thicken to a light gravy consistency.
  • 14
    Adjust the salt and pepper and add in the chicken.
  • 15
    Reduce the heat to low and bake off the pastry tops. 
  • 16
    For make-ahead meal:
  • 17
    Bake off the pastry tops; cool the filling and store.
  • 18
    Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer. 
  • 19
    To prepare the pastry tops:
  • 20
    1 sheet frozen puff pastry dough, defrosted
    Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
  • 21
    1 egg
    Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan.
  • 22
    Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes. 
  • 23
    Cook's note: Chicken and mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes