-
1
Preheat oven to 375 degrees F.
-
2
In a medium saucepan, bring stock or broth to a simmer.
-
3
Add chicken and poach until just cooked through.
-
4
With a spider or slotted spoon, remove chicken and set aside.
-
5
Set stock aside for later use.
-
6
In a 10-quart saucepot, melt butter over medium heat and then add onions, carrots, and celery and saute for a couple of minutes.
-
7
Add mushrooms and continue to cook until onions are about transparent, being careful not to brown.
-
8
Add flour and gently mix well.
-
9
Cook this mixture over low heat for 6 to 8 minutes, stirring occasionally and gently so as not to break up the vegetables.
-
10
Scrape the bottom of the pan often with a wooden spoon so that the roux doesn't burn.
-
11
Increase the heat and add the chicken stock in 3 additions, whisking well after each so that no lumps appear and returning to a brief simmer each time.
-
12
Add bay leaf, salt, and pepper, and cook over low heat for about 10 more minutes.
-
13
Add poached chicken and warm heavy cream, and stir well.
-
14
Spoon equal portions into 6 individual (16-ounce) ovenproof casserole dishes or bowls.
-
15
Top with your favorite pie dough or puff pastry.
-
16
In a small bowl, whisk together 2 egg whites with a little water.
-
17
Brush dough with egg wash. Place casseroles on a sheet pan and bake until golden brown on top.
-
18
Remove from the oven and let cool for 5 to 10 minutes before serving.
