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Chicken and mushroom vol au vents

Chicken and mushroom vol au vents are hearty and very easy! You can use puff pastry to make your own, or just buy them at the supermarket. Ready in 20 min.

Chicken and mushroom vol au vents
20 minutes 6 people Starters
Chicken and mushroom vol au vents

Ingredients

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  • 6 vol-au-vents (small hollow case of puff pastry)
  • 2 chicken fillets
  • 1 onion
  • 40 gram butter
  • 3 tablespoons all-purpose flour
  • 4 large mushrooms
  • 750 ml chicken stock (store-bought or make your own)
  • 250 ml cream
  • 3 scallions / spring onions
  • pepper and salt to taste
Chicken and mushroom vol au vents ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized pan
  • wooden spoon
  • maatbeker
  • pairing knife


Preparation

20 minutes 6 people Starters

View the original recipe via:
https://ohmydish.com/recipe/chicken-and-mushroom-vol-au-vents


Preparation -- 10 minutes

Bring the chicken stock to a boil. CHOP the chicken in pieces and cook them in the hot chicken stock for 5 minutes, depending on the size of the chicken pieces.

REMOVE from the chicken stock and let them cool off a bit before you chop them into really small pieces. SET the chicken stock aside in a measuring cup, or use a second medium-sized pan. 

PEEL and finely chop the onion. CHOP the mushrooms and scallions into thin slices. PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit. 

Chicken and mushroom vol au vents
Chicken and mushroom vol au vents

Cooking the chicken and mushroom vol au vents -- 10 minutes

HEAT butter in a medium-sized pan, saute the onion for a minute. Add the mushroom slices and saute 5 minutes more on medium-high heat. STIR in the all-purpose flour and mix well, let it cook 1 to 2 minutes more.

POUR in the chicken stock and the chicken pieces. Let it come to a boil and then turn down the heat, POUR in the cream let it simmer a few minutes more until you've reached the desired thickness.

Meanwhile use a pairing knife to cut the small round top off the vol au vents. HEAT the vol au vents in the over for a few minutes. Bring the ragout to taste using pepper and salt. Garnish with sliced scallions.


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