An easy-to-make delectable creamed chicken filling encased in light and flaky puff pastry shells. Perfect for company fare but easy enough for weeknight meals.
Course
Main Course
Cuisine
American
Keyword
Chicken, Chicken and Mushroom Vol-au-Vent, Vol-au-Vent
Servings4
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
Sauce:
2-3tbspbutter
3½tbspall-purpose flour
¾cupchicken broth
1cupwhole milk
1tbspcooking sherryoptional
¼tspgarlic salt
Sprinkle pepper
Dash of paprika
2-3tbspfreshly grated Parmesan cheese
Filling:
2-3tbspbutter
2tbsponionfinely chopped
2tbspred pepperfinely chopped
3tbspceleryfinely chopped
6-8small white button mushroomssliced
1cupcooked chickencubed
Instructions
Sauce: In medium-sized saucepan, melt the butter over medium heat. Whisk in the flour. Combine the chicken broth, milk, and sherry and whisk into the flour-butter mixture, whisking until smooth. Season with garlic salt, pepper, and paprika. Cook, stirring constantly, until mixture is thickened. Add the Parmesan cheese and stir until cheese is melted. Remove from heat and set aside.
Filling: In medium-sized frypan, melt the butter over medium heat. Add the onion, red pepper, celery, and mushrooms. Sauté for 3-4 minutes, stirring occasionally. Add the chicken and toss just until heated.
Assembly: Bake patty shells according to package directions. Add sautéed vegetables and chicken to the sauce. Stir gently to combine. Heat over medium-low heat to ensure all ingredients are heated. Spoon hot mixture into baked patty shells. Serve with a side salad.