Chicken Vol Au Vents
Say hello to your new favourite fancy-but-easy dinner.
Ingredients · Servings 8
- 8 large vol au vent pastry shells (see notes)
- 50 g butter
- 500 g chicken thigh fillets (chopped into small 2cm pieces)
- 1 leek (finely sliced)
- 200 g bacon (streaky bacon - chopped)
- 3 tbs plain flour
- 100 ml white wine
- 200 ml chicken stock liquid
- 200 ml creme fraiche (or thickened (heavy) cream)
- 1 tbs wholegrain mustard
- 60 g cheddar or tasty cheese (grated)
Method · 50 min
- Preheat oven to 180 degrees celsius (fan-forced).
- Melt the butter in a frying pan over medium heat. Cook the chicken, leek and bacon for 5-10 minutes or until the chicken has cooked through and the leek has softened.
- Add the plain flour and stir to coat. Cook for 1 minute. Add the white wine and cook until evaporated.
- Slowly add the chicken stock, stirring continuously until smooth.
- Add the creme fraiche (or cream) and wholegrain mustard and bring to a low simmer. Cook until sauce has slightly thickened.
- Divide the mixture between the vol au vent cases.Top with the grated cheese.
- Bake for 15 minutes or until golden and heated through.
These chicken vol au vents have all the cosy vibes of my Chicken And Mushroom Pie With Puff Pastry, just in individual golden pastry cases - perfect for busy weeknights straight from my Easy Chicken Dinner Recipes collection, or for showing off when people come over.
A Quick Look At The Recipe
Recipe Name: Chicken Vol Au Vent Ready In: 50 minutes Serves: 8 Calories: 469kcal per serve Main
