Chicken Gougere Pie

Preparation is easy

Preparation time is 11/2 hours

Yield: 6 servings

Ingredients

• 1-cup water (250 millilitres)
• 7 tablespoons unsalted butter (3 ½ ounces)
• 1-tablespoon salt
• Pinch of sugar
• 1-¼ cups flour (5 ounces)
• 4 to 5 large eggs
• 1-¼ cups crumbled blue cheese (stilton, Danish blue) (5 ounces)
• White pepper
• 4 chicken breasts
• Salt and pepper
• 3 carrots, medium brunoise
• 1 1/2 cups mushrooms, chopped
• 1 large onion, diced
• 3 tablespoons chopped tarragon
• 2 tablespoons olive oil (30 millilitres)
• 3 tablespoons butter (45 millilitres)
• 3 tablespoons flour (45 grams)
• 1 1/2 pints of milk (1 1/2 quarts)

Directions

1. Preheat the oven to 450 degrees Fahrenheit
2. In a pan combine the water, butter, salt and sugar and bring it to a boil. Add all the flour at once and reduce the heat to medium.
3. Stir for a couple of minutes until the mixture forms a ball and the moisture has evaporated.
4. Remove the dough from the heat and allow to cool for a minute. Then transfer the mixture to a food processor and attach the paddle.
5. Break in 4 eggs one by one and mix until smooth. The batter should form soft peaks that bend. If it is too stiff add the white of the final egg. If necessary add the yolk, mix in the cheese. Adjust the seasoning with salt and white pepper.
6. Heat some olive oil in a pan. Dice the chicken breasts, season with salt and pepper and put them in the pan to brown.
7. After they begin to colour, about 3 minutes, turn and cook
8. f or a further 2 minutes. Then remove the chicken pieces and set aside.
9. In the same pan, add the onion to sauté for about 2 minutes. Then add the mushrooms and carrots and continue to cook until the mushrooms have released their liquid and the carrots begin to soften. Stir in the tarragon.
10. In a separate saucepan melt the butter and stir in the flour over a low heat.
11. Cook the roux for a minute or so. Add the milk in a steady stream and beat all the while.
12. Whisk the sauce until it boils, reduce the heat and simmer for 20 minutes.
13. After this time add cream or more milk to get the required consistency, season with salt and pepper.
14. Stir the chicken pieces and vegetables into the white sauce.
15. Put the gougere mix into a piping bag and pipe it all around the outside of a large ovenproof dish, building up a layer against the edge. Pour the chicken mixture into the middle and bake in the oven for 10 minutes.
16. Turn the oven down and bake for a further 30 minutes, or until the pastry is puffed and golden.