How to make Bouchée à la reine with Philippe Schmit a.k.a. The French Cowboy

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lower in calories and can be made at home for less cost.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option while maintaining richness.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu and chickpeas provide plant-based alternatives that are often more affordable.

white wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice adds sweetness without alcohol, while apple cider vinegar offers acidity.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a floured surface.

Cut the pastry into rounds and place on a baking sheet.

Bake the pastry until golden brown, about 15-20 minutes.

In a skillet, melt butter over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add sliced mushrooms and cook until softened, about 5 minutes.

Pour in white wine and simmer until reduced by half, about 3-4 minutes.

Stir in cooked chicken, chicken stock, and cream, cooking until heated through.

Season with salt, black pepper, and nutmeg to taste.

Remove from heat and stir in chopped parsley.

Remove pastry from the oven and let cool slightly.

Cut the tops off the pastry and fill with the chicken mixture.

Serve warm, garnished with additional parsley.

Cooking Techniques

Spice Level:

Allergens