Print

Bouchées à la Reine

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Elegant French puff pastry shells filled with a creamy chicken and mushroom sauce. These flaky bouchées are rich, comforting, and perfect for holidays, dinner parties, or an elevated family meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
  • Diet: Halal

Ingredients

  • 4 puff pastry shells
  • 2 cups cooked chicken, diced into small pieces
  • 1 cup fresh mushrooms, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 small shallot, finely minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 teaspoon fresh thyme leaves, plus extra for garnish

Instructions

  1. Preheat the oven according to the puff pastry shell package directions.
  2. Arrange the pastry shells on a baking sheet and bake until puffed, crisp, and golden brown. Carefully remove the center caps and set aside.
  3. Meanwhile, melt the butter in a skillet over medium heat.
  4. Add the minced shallot and cook for about 1 minute until softened and fragrant.
  5. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring often, until tender and lightly browned.
  6. Sprinkle the flour over the mushrooms and stir well. Cook for 1 minute to remove the raw flour taste.
  7. Gradually whisk in the chicken broth, stirring continuously until the sauce becomes smooth and starts to thicken.
  8. Stir in the heavy cream and diced chicken. Simmer gently for 5 minutes until heated through and creamy.
  9. Season the filling with salt, pepper, and thyme.
  10. Spoon the warm filling into the baked pastry shells.
  11. Place the pastry caps on top or slightly to the side for presentation.
  12. Garnish with extra fresh thyme and serve immediately.

Notes

  • Fill the pastry shells just before serving to keep them crisp.
  • Rotisserie-style halal chicken works well in this recipe.
  • You can add peas, carrots, spinach, or leeks for extra flavor and color.
  • Replace part of the cream with milk for a lighter sauce.
  • A blend of mushrooms such as cremini and button mushrooms adds depth.
  • Store the filling separately from the pastry for best texture.
  • The filling can be frozen, but puff pastry is best baked fresh.

Nutrition

Find it online: https://savorymomskitchen.com/bouchees-a-la-reine/