Chicken and Mushrooms Baked in Puff Pastry or Bouchée à la Reine

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Chicken and mushrooms encased in flaky puff pastry covered with a decadent mushroom cream sauce – Yum!

In French, the dish is called “Bouchée à la reine” or a queen’s mouthful. I think that sounds much better, don’t you? It’s also sometimes called “vol-au-vent” and orginated in Lorraine (and acredited to Queen Marie Leszczyńska, wife of King Louis XV). Interestingly, while the traditional recipe calls for chicken and mushroom as its filling, apparently lemon, calf brains, and veal sweetbreads can be added for a sophisticated touch.

**Interestingly I spoke to the French boy about this dish, thinking he must be familiar with it and while he was, he had only ever had it in England as opposed to in Paris. It might be either an old school dish or haute cuisine? Curious to understand it better.

But believe, no matter what you call it, this dish is amazing! Go make it! You will not be disappointed!

Bouchée à la Reine

Adapted from Return of the Yummy 

1½ -2 cups rotisserie chicken, diced

1 package (2 sheets) frozen puff pastry, thawed

1 can chicken broth

3 large scallions, white and greens, minced

2 large garlic cloves, minced

6 tbsp butter, divided

2 cups chopped fresh mushrooms, chopped

4 tbsp flour

½ cup heavy cream

1 tsp dried rosemary (optional – I omitted)

1 egg, beaten

4oz Gruyere cheese, shredded

salt & pepper, to taste

In a large pan with a lid, melt 2 tbsp of butter and saute scallions and garlic in it. Add the mushrooms and saute until cooked. Season with salt and pepper. Transfer the mushroom mixture to another container.

Breakfast in Bed(stuy) / Chicken and Mushrooms Baked in Puff Pastry Clean out the pan, then melt the remaining 4 tbsp of butter. Add 4 tbsp flour, stir in well and cook 1-2 minutes to make a roux. Slowly pour the chicken stock into the roux, stirring all the while to keep lumps from forming. Set the sauce to barely simmering, and stir every few minutes. When it’s thick enough to coat the back of a spoon, reduce heat to low, stir in the cream, and place the lid on it. Stir every 5 minutes or so.

In a large bowl, add the diced chicken and add ½ of the mushroom mixture. Add the shredded Gruyere, reserving a tbsp or two for the sauce. Take 2-4 tbsp of the sauce and add it to the chicken mixture.

Breakfast in Bed(stuy) / Chicken and Mushrooms Baked in Puff Pastry Unfold a sheet of thawed puff pastry and roll it out to thin the dough, about 3 times each way. Cut the dough into thirds. Mound a generous ½ cup of filling on half of each dough piece, leaving room around the edges to seal. Wet the edge around the filling with egg wash, fold the other half over to encase filling, and use the tines of a fork to press it closed.

Brush the tops of each pastry with egg wash. (At this point, the raw, filled pastries can be flash-frozen on a parchment-lined tray, then individually wrapped and bagged for long-time freezer storage. Thaw pastry before baking.)

Bake at 350°F for 25 minutes on a sheet tray lined with parchment paper. The pastries should puff and turn golden brown.

Breakfast in Bed(stuy) / Chicken and Mushrooms Baked in Puff Pastry

While the pastries are baking, add the other half of the mushroom mixture to the sauce and the remaining Gruyere.

Spoon on top of the pastries and serve immediately.

 

Bouchée à la Reine (Chicken and Mushrooms Baked in Puff Pastry)
 
Ingredients
  • 1½ -2 cups rotisserie chicken, diced
  • 1 package (2 sheets) frozen puff pastry, thawed
  • 1 can chicken broth
  • 3 large scallions, white and greens, minced
  • 2 large garlic cloves, minced
  • 6 tbsp butter, divided
  • 2 cups chopped fresh mushrooms, chopped
  • 4 tbsp flour
  • ½ cup heavy cream
  • 1 tsp dried rosemary
  • 1 egg, beaten
  • 4oz Gruyere cheese, shredded
  • salt & pepper, to taste
Instructions
  1. In a large pan with a lid, melt 2 tbsp of butter and saute scallions and garlic in it. Add the mushrooms and saute until cooked. Season with salt and pepper. Transfer the mushroom mixture to another container.
  2. Clean out the pan, then melt the remaining 4 tbsp of butter. Add 4 tbsp flour, stir in well and cook 1-2 minutes to make a roux. Slowly pour the chicken stock into the roux, stirring all the while to keep lumps from forming. Set the sauce to barely simmering, and stir every few minutes. When it's thick enough to coat the back of a spoon, reduce heat to low, stir in the cream, and place the lid on it. Stir every 5 minutes or so.
  3. In a large bowl, add the diced chicken and add ½ of the mushroom mixture. Add the shredded Gruyere, reserving a tbsp or two for the sauce. Take 2-4 tbsp of the sauce and add it to the chicken mixture.
  4. Unfold a sheet of thawed puff pastry and roll it out to thin the dough, about 3 times each way. Cut the dough into thirds. Mound a generous ½ cup of filling on half of each dough piece, leaving room around the edges to seal. Wet the edge around the filling with egg wash, fold the other half over to encase filling, and use the tines of a fork to press it closed.
  5. Brush the tops of each pastry with egg wash. (At this point, the raw, filled pastries can be flash-frozen on a parchment-lined tray, then individually wrapped and bagged for long-time freezer storage. Thaw pastry before baking.)
  6. Bake at 350°F for 25 minutes on a sheet tray lined with parchment paper. The pastries should puff and turn golden brown.
 

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