Made by Véronique
Published at 2016-02-17, this recipe is for 6 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-03-10
Bring the chicken stock to a boil. Chop the chicken into 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.
Heat butter in a medium-sized pan, and saute the onion for a minute. Add the mushroom slices and saute for 5 minutes more on medium-high heat. Stir in the all-purpose flour and mix well, let it cook for 1 to 2 minutes.
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 oven for a few minutes. Bring the ragout to taste using pepper and salt. Garnish with sliced scallions. Enjoy your meal!
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