ingredients 3 pieces boneless, skinless chicken breast
1 quartered onion
1 fresh bay leaf
instructions Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf.
instructions Fill the pan with just enough water to come to the top of the chicken breasts.
instructions Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
instructions Remove the chicken and dice or shred with forks.
instructions Reserve the poaching liquid.
ingredients 2 tablespoons extra-virgin olive oil
8 ounces button mushrooms, sliced or quartered
instructions 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.
ingredients 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
instructions When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf.
instructions Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
instructions Remove the bay leaf.
ingredients 3 tablespoons butter
3 tablespoons all-purpose flour
instructions Melt the butter in the pot, add the flour and stir to make a light roux.
ingredients Splash white wine
instructions Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid.
ingredients 2 cups chicken stock
1 rounded tablespoon Dijon mustard
instructions Whisk in the mustard and 2 cups chicken stock.
instructions Thicken to a light gravy consistency.
instructions Adjust the salt and pepper and add in the chicken.
instructions Reduce the heat to low and bake off the pastry tops.
instructions For make-ahead meal:
instructions Bake off the pastry tops; cool the filling and store.
instructions Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
instructions To prepare the pastry tops:
ingredients 1 sheet frozen puff pastry dough, defrosted
instructions Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
ingredients 1 egg
instructions Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan.
instructions Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
instructions Cook's note: Chicken and mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.