Cheesy Chicken Vol-au-Vent

Francine Lizotte


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.


☆☆☆☆☆ 0 votes

4 servings
10 Min
20 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1/3 c
    red onions, finely chopped
  • 1/3 c
    red peppers, finely chopped
  • 2 large
    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 large
    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 >>>>

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