Chicken Vol-au-vent
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  • Comfort food
  • Easy to do
préparation
10minutes
cuisson
25minutes
vol-au-vent
8
type of dish
Main course
préparation
10minutes
cuisson
25minutes
vol-au-vent
8
type of dish
Main course
Chicken Vol-au-vent
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
préparation
10minutes
cuisson
25minutes
vol-au-vent
8
type of dish
Main course
préparation
10minutes
cuisson
25minutes
vol-au-vent
8
type of dish
Main course
ingredient
  • 125 ml butter
  • 1 onion(s)
  • 125 ml flour
  • 1500 ml milk
  • To taste, salt and pepper
  • 3 carrot(s) , peeled and diced
  • 3 stalk(s) celery , diced
  • 10 ml olive oil
  • 227 g mushrooms , sliced
  • 250 ml frozen green peas
  • 4 chicken breasts , cooked, diced (about 1.25 L)
  • 8 store-bought vol-au vent pastry shells , cooked
  • 125 ml butter
  • 1 onion(s)
  • 125 ml flour
  • 1500 ml milk
  • To taste, salt and pepper
  • 3 carrot(s) , peeled and diced
  • 3 stalk(s) celery , diced
  • 10 ml olive oil
  • 227 g mushrooms , sliced
  • 250 ml frozen green peas
  • 4 chicken breasts , cooked, diced (about 1.25 L)
  • 8 store-bought vol-au vent pastry shells , cooked
prep time
  1. For bechamel sauce, melt butter in a saucepan over medium-high heat. Add onion and sweat for a few minutes until translucent.
  2. Whisk in flour and heat for 1 to 2 minutes, stirring constantly.
  3. Whisk in milk, stirring constantly to prevent lumps from forming. Cook over medium-high heat for 7 to 8 minutes, until thickened. Season to taste. Set aside.
  4. Cook carrots and celery in a little water until tender. Drain and set aside.
  5. Fry mushrooms in oil in a skillet over medium-high heat.
  6. Add all vegetables and chicken to bechamel sauce, then heat through.
  7. Pour sauce into vol-au-vent pastry shells, then cover with caps. Serve with green salad.