Chicken Vol-au-Vents
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. For Chicken Vol-au-vents, the filling is a concoction of cubed chicken cooked in a savory gravy. This is a very simple recipe that takes no longer than 30 minutes to prepare - start to yummy finish.
Servings: 4 servings
Calories: 439kcal
Ingredients
- 1 ½ 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
- ¼ teaspoon salt
- Freshly ground pepper to taste
- 4 puff pastry shells
- Optional: Chopped green onions for garnish.
Instructions
- 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.
Notes
- Bisto is a British meat-flavored gravy powder. If Bisto is unavailable, cornstarch can be substituted.
Nutrition
Calories: 439kcal | Carbohydrates: 24g | Protein: 29g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 450mg | Potassium: 548mg | Vitamin A: 120IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 2.1mg