From the menu of: Douceur de France

A: Douceur de France provided the recipe for this very French version of what many think of as an all-American dish. There are two Douceur de France locations, one in Roswell and one in Marietta, and we’re told this is the No. 1 dish at both.

The combination of puff pastry, bechamel and Mushroom-Parmesan Sauce with roasted chicken and mushrooms makes this a company-worthy recipe. A bonus is that all the components can be prepared ahead of time, leaving just the last-minute assembly and baking.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Douceur de France’s Tourte au Poulet (Chicken Pot Pie)

Hands on: 30 minutes

Total time: 1 hour

Serves: 10

2 tablespoons unsalted butter

1/2 pound sliced mushrooms

1 pound roasted chicken breast, thinly sliced

3/4 cup Bechamel (see recipe)

1/2 cup shredded Swiss

1/4 cup diced red onions

1 teaspoon diced fresh garlic

Salt and pepper

1 tablespoon all-purpose flour

2 1/2 (17.3-ounce) packages puff pastry

1 egg

2 tablespoons water

Mushroom-Parmesan Sauce (see recipe)

1/4 cup chopped parsley for garnish

In a medium skillet, melt butter over medium heat. Add mushrooms and saute until mushrooms have cooked through and liquid is evaporated, about 10 minutes.

In a large bowl, combine cooked mushrooms, chicken, Bechamel, cheese, onions and garlic. Season to taste.

Preheat oven to 350 degrees. Line 3 rimmed baking sheets with parchment paper.

Lightly flour work surface. One at a time, unfold pastry sheets and roll into an 11-inch square. Cut 4 5-inch circles from each square. Repeat with 4 more pastry sheets to make 20 circles. Arrange 10 circles on prepared baking sheet. Discard pastry scraps.

Divide chicken mixture evenly between the 10 circles. In a small measuring cup, make egg wash by whisking egg and water. Brush outer edges of circles with egg wash. Top with remaining 10 pastry rounds and seal edges. Brush pies with remaining egg wash, cut a small hole in each pie and bake 30 minutes or until pastries are golden brown.

Serve immediately with 1/2 cup Mushroom-Parmesan Sauce and garnish with chopped parsley.

Per serving, without Mushroom-Parmesan Sauce: 796 calories (percent of calories from fat, 60), 23 grams protein, 58 grams carbohydrates, 2 grams fiber, 53 grams fat (16 grams saturated), 65 milligrams cholesterol, 360 milligrams sodium.

Bechamel

Hands on: 10 minutes

Total time: 10 minutes

Makes: 3 1/2 cups

This recipe will make more than you need for the Tourte au Poulet. The remaining Bechamel can be used in any number of ways. It’s the classic binding for croquettes of all sorts, including salmon, and also the base for a number of sauces. Add a little cheese and you have Mornay sauce, a traditional topping for steamed broccoli. The addition of sauteed onions makes soubise sauce, delicious with poultry or fish.

8 tablespoons unsalted butter

1/2 cup all-purpose flour

3 cups milk

Salt, pepper and nutmeg

In a medium saucepan, melt butter over medium heat. Stir in flour and cook 1 minute, stirring constantly. Very slowly add milk, stirring continuously, until all milk has been added. Continue cooking over medium heat, stirring occasionally, until mixture has thickened. Taste for seasoning and use immediately or allow to cool and refrigerate. Bechamel will keep in the refrigerator up to 3 days.

Per 1/4-cup serving: 104 calories (percent of calories from fat, 72), 2 grams protein, 6 grams carbohydrates, trace fiber, 8 grams fat (5 grams saturated), 22 milligrams cholesterol, 37 milligrams sodium.

Mushroom-Parmesan Sauce

Hands on: 10 minutes

Total time: 25 minutes

Makes: 6 cups

Chicken base is a concentrated soup base found in your grocer’s soup aisle.

8 tablespoons unsalted butter

1/2 cup all-purpose flour

3 cups water

1 pound sliced mushrooms

1 1/2 cups heavy cream

1 teaspoon chicken base

1/2 cup grated Parmesan

Salt and pepper

In a medium saucepan, melt butter over medium heat. Stir in flour and cook 1 minute, stirring constantly. Very slowly add water, stirring continuously, until all water has been added. Stir in mushrooms, cream and chicken base. Simmer until thickened and mushrooms are tender, about 15 minutes. Remove from heat, stir in Parmesan and taste for seasoning. Use immediately or allow to cool and refrigerate. Sauce will keep in the refrigerator up to 3 days.

Per 1/2-cup serving: 214 calories (percent of calories from fat, 82), 3 grams protein, 7 grams carbohydrates, 1 gram fiber, 20 grams fat (12 grams saturated), 64 milligrams cholesterol, 80 milligrams sodium.