Chicken and Mushroom Potpie

3 chicken breast halves

2 onions (quarter one, dice one)

2 bay leaves

2 tbsp oil

8 oz mushrooms, diced

6 baby potatoes, diced (she did 4 potatoes, 2 parsnips, but I have lots of potatoes)

2 ribs celery, diced

2-3 springs fresh sage, thinly sliced (which I actually have right now growing in my herb bed, so I did use,but in the winter, I'd use dried here)

salt and pepper

3 tbsp butter

3 tbsp flour

1/4 cup white wine

1 tbsp Dijon mustard

2 cups chicken stock

1/2 cup heavy cream

1 sheet frozen puff pastry

1 egg, beaten with a little water

So this had you boil the chicken...I used my Quick Cooker (instant pot) so that's what these instructions will go with versus what Rachael did. Combine chicken, quartered onion and 1 bay leaf in instant pot then add 2 cups of water. Set instant pot to poultry setting and cook for 10 minutes. Remove chicken and shred. Strain the poaching liquid and reserve for later, discarding the onion and bay leaf.

While this is cooking, preheat oven to 425. Unfold puff pastry onto a lightly floured surface. Now the recipe had you cut out the puff pastry to fit over bowls...um, no...I just cut it into rectangles. Put on a nonstick baking pan or parchment paper and brush with egg wash. Bake until golden, 10-12 minutes. I actually did the two sheets in one package. What's wrong with extra puff pastry?

Then heat a big pot with the oil in it over medium-high heat. Add mushrooms and brown slightly. Add the diced onion, potatoes, celery, sage and second bay leaf plus salt and pepper. Cover and sweat for about 10 minutes, stirring occasionally. Remove bay life. Melt in butter, sprinkle with flour and stir to make a lightly roux. Deglaze with wine. Add in 2 cups of reserved poaching liquid. Whisk in mustard and 2 cups of chicken stock. Stir in cream and simmer until light gravy consistency. Add back in chicken and check salt/pepper level. Serve with puff pastry.

Serves 4. (probably more)