Chicken Vol-Au-Vents
Submitted by lvnash
Classic French chicken vol-au-vents: flaky puff pastry shells filled with cubed chicken in a creamy sherry-laced white sauce. Elegant, freezer-friendly, and ready in 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minVol-au-vents sound like something from a Parisian bistro menu, but they come together faster than you’d expect.
Frozen puff pastry shells bake up into crisp, hollow cups while a creamy white sauce gets enriched with chicken broth and a splash of sherry.
Fold in cubed cooked chicken, spoon the warm filling into the pastry shells, and you’ve got an elegant main course.
The sauce freezes beautifully, so make a batch ahead and reheat gently whenever company shows up.
Serve alongside ratatouille, a spinach salad, and crusty French bread for the full experience.
Chef Tips
- The sauce and chicken freeze together perfectly; just reheat gently on the stove and bake the pastry shells fresh
- Add a tablespoon of water or stock while reheating if the sauce has thickened too much
- Don’t overfill the shells; a generous spoonful is enough to let the pastry stay crisp
Ingredients
Directions
Stir chicken broth and sherry into warm white sauce.
Add chicken meat, cooked and cubed.
To freeze: pour sauce into freezer container.
Freeze.
Bundle with: frozen puff-pastry shells.
To prepare: Bake pastry shells as directed.
Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionall y.
Add 1 tablespoon water or stock if necessary.
To serve, spoon hot sauce into puff-pastry cases; serve.
Serving Ideas : Ratatouille, Spinach Salad and French Bread.
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