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Chicken Vol-au-Vents

Savory Chicken Vol-au-Vents Ready in Just 30 Minutes!

Delicious Chicken Vol-au-Vents transform leftover chicken into an elegant dish for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 vol-au-vents
Course: Appetizers
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Chicken Stock Substitute with vegetable stock for a vegetarian version.
  • 1 leaf Bay Leaf
  • 2 tablespoons Butter Can be substituted with olive oil.
  • 1 medium Onion/Shallot Finely minced.
  • 8 ounces Mushrooms (Oyster) Feel free to mix varieties.
  • 2 cloves Garlic Minced.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour mix for a gluten-free option.
  • ½ cup White Wine Omit for a non-alcoholic version.
  • 2 cups Cooked Chicken Diced, rotisserie chicken works well.
  • ½ cup Crème Fraîche Substitute with Greek yogurt for fewer calories.
  • 1 tablespoon Mustard Opt for Dijon or whole grain.
  • to taste Salt and Pepper Adjust according to personal taste.
  • a handful Fresh Parsley For garnish.
For the Shells
  • 4 pieces Vol-au-Vent Shells Consider gluten-free pastry shells.

Equipment

  • Skillet
  • Saucepan
  • measuring cups
  • measuring spoons

Method
 

Preparation Steps
  1. In a small saucepan, heat 2 cups of chicken stock on medium heat. Add one bay leaf and bring it to a gentle simmer.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 finely minced onion and sauté for 3-4 minutes.
  3. Add 8 ounces of sliced mushrooms to the skillet and cook for 5-6 minutes. Add 2 cloves of minced garlic and cook for 1 minute.
  4. Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture. Stir and cook for 1-2 minutes. Pour in ½ cup of white wine.
  5. Slowly pour in the warm chicken stock, stirring continuously for 3-4 minutes until thickened. Remove the bay leaf.
  6. Incorporate 2 cups of diced cooked chicken, ½ cup of crème fraîche, and 1 tablespoon of mustard into the sauce for 2-3 minutes.
  7. Stir in a handful of chopped fresh parsley. Spoon the creamy filling into the warmed vol-au-vent shells.

Nutrition

Serving: 1vol-au-ventCalories: 250kcalCarbohydrates: 15gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Fill the vol-au-vent shells just before serving to maintain their crispiness. Adjust creaminess as per preference with additional crème fraîche or cream.

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