Chicken and Bacon Gougere

Chicken and Bacon Gougere

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This simple dinner recipe for chicken and bacon stew, with a choux pastry topping, makes a delicious meal for the entire family.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time45 minutes


  • 15 ml Oil
  • 1 Onion, chopped
  • 6 Slices bacon, chopped
  • 500 g Chicken breast, chopped
  • 1 sachet KNORR Chicken a’la King Dry Cook-in-Sauce
  • 15ml Dijon mustard
  • 500 ml Milk
  • 60 g Stork margarine, chopped
  • ½ Cup Water
  • ½ Cup Flour
  • 2 Eggs, lightly beaten
  • 35 g Grated parmesan


  • Fry the onion and bacon in oil until cooked, then brown the chicken in the same pan.
  • Add the KNORR Chicken a’la King Dry Cook-in-Sauce, mustard and milk and simmer for 5-10 minutes.
  • Pour into an ovenproof dish and set aside.
  • For the pastry, place the Stork margarine and water into a pan and stir until melted, then bring to the boil.
  • Add flour and mix until mixture leaves the side of the pan.
  • Gradually mix in the beaten egg and beat with an electric beater until thick and glossy, then add the grated Parmesan
  • Spoon heaped tbsp of pastry on top of the chicken mix around the sides of the dish and bake for 10 min at 200°C, then reduce heat to 180°C and bake for a further 20 min.