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1
Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf.
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2
Fill the pan with just enough water to come to the top of the chicken breasts.
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3
Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
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4
Remove the chicken and dice or shred with forks.
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5
Reserve the poaching liquid.
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6
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.
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7
When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf.
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8
Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
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9
Remove the bay leaf.
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10
Melt the butter in the pot, add the flour and stir to make a light roux.
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11
Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid.
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12
Whisk in the mustard and 2 cups chicken stock.
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13
Stir in the cream.
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14
Thicken to a light gravy consistency.
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15
Adjust the salt and pepper and add in the chicken.
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16
Reduce the heat to low and bake off the pastry tops.
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17
For make-ahead meal: Bake off the pastry tops; cool the filling and store.
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18
Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
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19
To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
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20
Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan.
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21
Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
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22
Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.
