Chicken Vol-au-Vents is a cooked puff pastry shell filled with chicken cooked in a savory gravy. It only takes 30 minutes to prepare from start to yummy finish. .French for “windblown”, a vol-au-vent is a small, hollow case of puff pastry, with the top cut out to allow for a filling.
Ingredients for Chicken Vol-au-Vents:
I used the following ingredients for this delicious dish: Chicken breasts, low sodium chicken broth, Worcestershire sauce, Madeira, Bisto, unsalted butter, all-purpose flour, salt, freshly ground black pepper, and puff pastry shells. What is Bisto you ask? It’s a British meat-flavored gravy powder that I use for thickening gravy. I use it all the time. If you don’t have Bisto, however, you can use cornstarch instead
Making the Chicken Vol-au-Vents:
I started by cutting two chicken breasts into 1-inch cubes. Then, I combined the chicken broth, Worcestershire sauce, Madeira, and Bisto in a measuring cup, and set it aside.
Next, I sautéed the chicken in melted butter for 7 or 8 minutes. When all of the pink had disappeared from the chicken, I added the flour, salt, and pepper, and stirred to combine everything. I cooked this mixture for a minute or so.
Then, I added the chicken broth mixture to the chicken, and heated the chicken over medium heat until it was bubbly and thickened, stirring constantly.
I lowered the heat to low, and let the chicken mixture continue to cook while I prepared the puff pastry shells according to the package directions.
Generally, I serve Chicken Vol-au-vents with mashed potatoes, and some sort of vegetable. Tonight, the vegetable of choice was mushy peas. Also, I spooned some of the chicken mixture on the mashed potatoes. Yum!
- 1 1/2 cups low sodium chicken broth
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon Madeira or sherry
- 4 teaspoons Bisto (See Note 1)
- 1 pound skinless, boneless chicken breasts cut into 1-inch cubes
- 1 Tablespoon unsalted butter
- 1 Tablespoon all-purpose flour
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 4 puff pastry shells
- Optional: Chopped green onions for garnish.
- Preheat oven to 425° F.
Combine chicken broth, Worcestershire sauce, Madeira and Bisto in a bowl or measuring cup; mix well. Set aside.
Melt butter in a heavy saucepan. Sauté chicken 7 to 8 minutes over medium heat, or until all pink is gone. Add flour, salt and pepper; cook 1 to 2 minutes. Add chicken broth mixture slowly. Cook, stirring constantly over medium heat until thickened and bubbly. Reduce heat to low and continue cooking 20 minutes.
- Meanwhile, cook puff pastry shells according to package directions - around 20 minutes at 425° F - until puffed and golden brown. During the last five minutes of cooking, remove the small top circle to allow for browning of the interior.
Divide chicken evenly among 4 pastry shells and serve immediately. Garnish with chopped green onions if desired.
Yield: 4 servings.
- Bisto is a British meat-flavored gravy powder. If Bisto is unavailable, cornstarch can be substituted.