Chicken Vol au vent Recipe

Name: Chicken Vol au vent
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 piece of chicken breast; dash salt & pepper; 1 tsp olive oil; 1 carrot; 1 celery; 1/2 chopped onion; 1 clove garlic cloves; 1/2 cup fresh mushrooms; 1 tsp unsalted butter; 2 tsp all-purpose flour; 1 cup heavy cream liquid; 1 puff pastry

Servings: persons

2 piece of chicken breast
dash salt & pepper
1 tsp olive oil
1 carrot
1 celery
1/2 chopped onion
1 clove garlic cloves
1/2 cup fresh mushrooms
1 tsp unsalted butter
2 tsp all-purpose flour
1 cup heavy cream liquid
1 puff pastry

1
Cut your chicken breast in thin slices.
2
Chopped the carrot, celery, onion and garlic.
3
Put the puff pastry in some small ramequin.
4
Stir fry all the veggies first with olive oil , salt & pepper.
5
Stir fry your chicken with salt & pepper with olive oil.
6
Prepare your roux, in a pot put medium heat the butter.
7
Add step the flour whipped add the cream step by step.
8
Never stop to whippe.
9
The bechamel is done.
10
Need to be a bit heavy but not liquid.
11
Pour the chicken inside the ramequin on top the puff padtry but not the grease.
12
Add the veggies on top of the chicken.Add the bechamel everything need to be cover but not too much also
13
Cook at 350AF slowly its cook when your puff pastry id golden.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 piece of chicken breast, dash salt & pepper, 1 tsp olive oil, 1 carrot, and more.

Yes, Chicken Vol au vent falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vol au vent

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