Chicken a La Queen
Indulge in the comforting elegance of Chicken a La Queen, a delightful take on the classic vol-au-vent that's perfect for special occasions or a cozy dinner at home. This rich and creamy dish features tender shredded chicken, sautéed mushrooms, sweet peas, carrots, and velvety onion-garlic undertones, all enveloped in a luscious homemade sauce made from chicken broth, milk, and heavy cream. Seasoned with a fragrant hint of dried thyme, this savory filling is nestled inside golden, flaky puff pastry shells, creating an irresistible blend of textures and flavors. Ready in just 50 minutes, this recipe is a show-stopping centerpiece that combines indulgence with simplicity, and it’s sure to impress your family or guests. Serve it with a crisp green salad or steamed vegetables for a truly regal meal!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 cups cooked chicken breast, shredded or diced
- 1 cup mushrooms, sliced
- 0.5 cup frozen peas
- 0.5 cup carrots, diced small
- 0.5 cup onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 4 pieces puff pastry shells, baked
- 2 tablespoons olive oil
Instructions
Preheat the oven and bake the puff pastry shells according to the package directions. Set aside once baked.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and mushrooms. Cook for 5–7 minutes until the vegetables are softened and slightly golden.
Add in the frozen peas and cook for an additional 2 minutes. Remove the vegetables from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken broth, making sure there are no lumps. Then add the milk and heavy cream, continuing to whisk until the mixture thickens into a creamy sauce.
Season the sauce with salt, black pepper, and dried thyme. Stir to combine.
Add the cooked chicken and sautéed vegetables to the sauce. Mix thoroughly and simmer for 5 minutes to allow the flavors to meld.
To serve, spoon the chicken and vegetable mixture into the prepared puff pastry shells. Garnish with fresh herbs if desired and serve while hot.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
