Ingredients

4 Bone-in, skin-on chicken breasts
2 Small onions, 2 cut in half
1 Onion chopped divided
2 Bay leaves
2 tablespoons Extra virgin olive oil (EVOO)
1/4 pound Button mushrooms, chopped
4 Carrots, chopped
3 Ribs celery, chopped
2 Carrots, peeled and chopped
Salt and ground black pepper
3 tablespoons Butter
3 tablespoons Flour
1/2 cup White wine (optional)
1 cup Milk
1 cup Chicken stock
5-6 sprigs Fresh tarragon, leaves picked and chopped
3 tablespoons Dijon mustard
1 cup Frozen peas
1 sheet Puff pastry or pie dough, defrosted if frozen
1 Egg, lightly beaten with a splash of water

Description

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