Real Recipes From Real Home Cooks ®

cheesy chicken vol-au-vent

Recipe by
Francine Lizotte
Surrey South, BC

This recipe is so tasty and depending on how you serve it, it can be elegant in puff pastry or comfort food served over rice.

yield 4 servings
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For cheesy chicken vol-au-vent

  • 1 Tbsp
    olive oil
  • 1/3 c
    red onions, finely chopped
  • 1/3 c
    red peppers, finely chopped
  • 2 lg
    cloves garlic, pressed
  • 1/2 tsp
    red pepper flakes, or to taste
  • 1/3 c
    low-sodium chicken broth
  • 1/4 c
    dry white wine
  • 1 c
    frozen peas
  • 2 c
    chicken, cooked and shredded
  • 1 c
    35% heavy cream
  • 1/2 Tbsp
    fresh rosemary, chopped
  • 1 c
    sharp cheddar cheese, grated
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 tsp
    cornstarch mixed with 1/3 cup cold water
  • 4 lg
    vol-au-vent pastries
  • 1/2 Tbsp
    fresh chopped parsley, for garnish

How To Make cheesy chicken vol-au-vent

  • 1
    In a deep skillet over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add red peppers and sauté for 2 minutes. Add garlic and red pepper flakes; sauté 1 minute. Pour in chicken broth and white wine; stir. Increase heat to medium-high and bring to a boil, about 5 minutes, or until it reduces down to half.
  • 2
    Add peas, chicken, heavy cream and rosemary; stir, reduce heat to medium and cook for 5 minutes. Add cheese and season with freshly ground black pepper; simmer for another 2 minutes.
  • 3
    Add cornstarch mixture and stir until sauce thickens, about 45 seconds. Remove from heat and spoon immediately in vol-au-vent. Place caps on top and sprinkle with fresh chopped parsley. Serve 4
  • 4
    Note: For a less formal presentation, substitute puff pastries for pasta or rice.
  • 5
    To view this recipe on YouTube, click on this link >>>>