Bouchée à la Reine (Vol-au-Vent)

It’s the 10th which means we’re traveling the world today with the Eat the World Recipe Challenge!  This month, we’re heading to Luxembourg!

Luxembourg is a small European country bordered by Germany, Belgium and France.  This is important, because the cuisine in this country is very influenced by its neighbors!

Case in point, today’s recipe, Bouchée à la Reine (Vol-au-Vent) in classically French, but very popular in Luxembourg.

When I was trying to explain this recipe to my family when it turned up on the weekly menu, the best I could describe it was “fancy chicken pot pie”.  A traditional Bouchée à la Reine would actually be made with sweetbreads, but modern (or American) palates tend to prefer a chicken and mushroom mixture instead!

The key here is the vessel.  Puff pastry bowls are cooked separately from the filling to create a little bowl for serving (my kids went nuts over this, but the way).  Because I’m me, I went all out and made homemade puff pastry for this dish, but frozen can also be used.

Overall, these were a huge hit and I would definitely make them again for a fancy dinner.

Check out all the wonderful Luxembourg dishes prepared by fellow Eat the World members and share with #eattheworld. 

Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

 Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings) 

Radha: Gromperekichelcher 

Sugarlovespices: Luxembourg Sweet Love Pretzels 

Palatable Pastime: Chicken in Riesling 

Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent) 

Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup 

Culinary Adventures with Camilla: Bou’neschlupp 

Kitchen Frau: Stäerzelen (Buckwheat Dumplings) 

A Day in the Life on the Farm: Gromperekichelcher (Potato Pancakes) 

Sneha’s Recipe: Gromperekichelcher-Luxembourg Potato Fritters 

Making Miracles: Coq Au Riesling

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Bouchée à la Reine (Vol-au-Vent)

Adapted from 196 Flavors

Vol-au-Vent (Puff Pastry Bowl)

1 recipe homemade puff pastry

1 egg + 1 teaspoon water, beaten together


1 quart homemade chicken broth

1 ½ pounds boneless skinless chicken breast

2 carrots, diced

½ teaspoon parsley

½ teaspoon thyme

1 bay leaf


4 tablespoon butter, divided

4 ounces button mushrooms, sliced

1 small onion, diced

¼ cup flour

¼ cup dry white wine

1 egg yolk 

½ cup half & half

Salt & pepper to taste

Preheat the oven to 350 degrees F and line a baking sheet with parchment or silicone mats.

To make the vol-au-vent, roll the puff pastry to ¼-inch thickness.  Use a 4-inch round scalloped cookie cutter to cut 4 rounds from the puff pastry.  Brush with egg wash.

Then cut 4 more 4-inch rounds.  This time, use a 2-inch cookie cutter to cut out the center of each round to make rings.  Place the rings on top of the egg washed rounds.  Brush with additional egg wash.  Place the cut out centers and any scraps onto the baking sheet.

Bake for 20 minutes, and check.  Cook for an additional 10 minutes or until golden brown.

Meanwhile, place the chicken and carrots into a pot with the chicken broth.  Season with the bay leaf, parsley, and thyme.  Cook over medium heat until the chicken is cooked through and the broth has reduced to 3 cups.  Remove chicken and dice.

Whisk together the egg yolk and half and half.  Slowly (a few tablespoons at a time), whisk in 1 cup of hot chicken broth to temper the egg.

While the chicken cooks, melt 2 tablespoons of butter in another pan.  Add the onions and mushrooms and cook for 5 minutes or until onions are tender and mushrooms have released their liquid.

Add the remaining 2 tablespoons of butter.  Once melted, stir in the flour and cook for another 2-3 minutes.

Slowly stir in 1 ½ cups of hot chicken broth, allowing the mixture to thicken after each addition.  Whisk in the wine and then the tempered egg mixture.  Stir in the diced chicken, carrots (from the broth), and season with salt and pepper.

To serve, use a small knife to hollow out a bit more of the puff pastry bowls.  Then, scoop the chicken mixture into the puff pastry bowls and enjoy.

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)

Ireland: Cheesy Potato Soup with Irish Ale

Thailand: Chicken Satay

Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 


  1. I remember when you first shared that puff pastry recipe, Amy. SO impressive! And this dish looks amazing, too. Yum.

  2. I am so impressed you made your own pastry puffs. They are gorgeous. Happy Birthday Amy.

  3. What a comforting meal with that chicken and mushroom filling! I've made something similar from the Netherlands. I love that you made your own puff pastry! Yum!

  4. Look at those puff pastry bowls!! YUMM!!

  5. These would have been our other option if we hadn't made sweet pretzels! Great looking bouchée à la reine, and you made your own puff pastry, too!

  6. Wow - that looks so delicate and elegant, and absolutely delicious!