Parmesan Gougere with Chicken Filling

  • Active Time 20m
  • Total Time 1h

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

Companion recipe: Chicken Broth


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.

RecID 2277

nutrition information per serving

449 calories; 27g total fat; 240mg cholesterol; 347mg sodium; 24g carbohydrates; 2g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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