chicken thighs in puff pastry or Bouchee a la Reine in French (Vol-au-Vent)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Lay down the puff pastry without rolling it out, cut the diameter, and place a few pieces around.

Pat the chicken dry after taking it out of the freezer.

Add all the seasoning to the chicken and mix until coated with flour, ensuring no chicken is visible.

Heat the pan and add extra light olive oil, avoiding burning by not using butter directly.

Shake off excess flour from the chicken pieces and drop them into the pan to sauté.

Cook the chicken and vegetables for about 20 to 25 minutes, adjusting the heat as necessary.

Turn the chicken pieces when they are brown on the bottom, and lower the flame to avoid burning.

Cover the pan with a lid to quicken cooking and retain moisture from the chicken.

Stir the mixture with the back of a spoon to avoid breaking up the potatoes, checking for thickness.

Add heavy cream to the mixture and stir.

Incorporate the corn, which was cooked in the microwave, into the mixture.

Add the prepared béchamel (bermaine) to thicken the sauce further.

Simmer the mixture, then shut it off and wait an hour and a half before serving.

Reheat the mixture before serving.

Cut the puff pastry shell carefully to create a cap.

Fill the pastry shell with the chicken and vegetable mixture, placing the cut piece back on top as a cap.

Garnish with vegetables around the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens