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Parmesan Gougere with Chicken Filling

Source: Cooking at a Glance - Chicken
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Active Time:  20 Minutes
Total Time:  1 Hour
  Makes 6 servings
Traditionally, the baked cream puff pastry known as gougere is made with Gruyere cheese; here we've used Parmesan and shaped the pastry as a shell for filling.
For Gougére:
1 cup water
1/2 cup butter or margarine
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
1/2 cup finely shredded fresh parmesan cheese
2 tablespoons finely shredded fresh parmesan cheese
For Filling:
2 tablespoons margarine or butter
1 cup thinly sliced carrots
1 cup fresh mushrooms, quartered
1 cup sliced zucchini
1/2 cup chopped onion
3/4 cup chicken broth
2 tablespoons all-purpose flour
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

2 cups chopped cooked chicken
1/2 cup shredded provolone or mozzarella cheese
1 medium tomato, peeled, seeded, and chopped
Other necessary recipes:
Chicken Broth
Parmesan Gougere with Chicken Filling Recipe at
FOR GOUGERE: In a medium saucepan combine water, butter or margarine, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir till the mixture forms a ball that does not separate. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition till smooth. Stir in the 1/2 cup Parmesan cheese. Spread mixture over the bottom and up the sides of a well-greased 10-inch deep-dish pie plate. Sprinkle with the remaining Parmesan cheese. Bake in a preheated 400 degrees oven for 30-40 minutes, or till golden brown.

FOR FILLING: In a large skillet melt margarine or butter over medium heat. Add the carrots, mushrooms, zucchini, and onion. Cook and stir for about 5 minutes, or till vegetables are just tender.

Stir together chicken broth, flour, Italian seasoning, salt, and pepper. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in the cooked chicken, Provolone or mozzarella cheese, and tomato. Heat through. Fill hot gougère shell with the hot filling. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Parmesan Main Dishes
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 449
Fat. Total: 27g
Fiber: 2g
Carbohydrates, Total: 24g
Sodium: 347mg
% Cal. from Fat: 54%
Cholesterol: 240mg
Protein: 26g
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