Name: Chicken Vol-au-vent
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 125 butter ml; 1 onion(s); 125 flour ml; 1500 milk ml; To taste, salt and pepper; 3 carrot(s); 3 celery stalk(s); 10 olive oil ml; 227 mushrooms g; 250 frozen green peas ml; 4 chicken breasts; 8 store-bought vol-au vent pastry shells

Level: very easy

Prep Time: 10 mins

Total Time: 25 mins

Serves: 8

Ingredients

125: butter; ml

1: onion(s)

125: flour; ml

1500: milk; ml

To taste,: salt and pepper

3: carrot(s)

3: celery; stalk(s)

10: olive oil; ml

227: mushrooms; g

250: frozen green peas; ml

4: chicken breasts

8: store-bought vol-au vent pastry shells

Preparation

Step 1: For bechamel sauce, melt butter in a saucepan over medium-high heat. Add onion and sweat for a few minutes until translucent.

Step 2: Whisk in flour and heat for 1 to 2 minutes, stirring constantly.

Step 3: Whisk in milk, stirring constantly to prevent lumps from forming. Cook over medium-high heat for 7 to 8 minutes, until thickened. Season to taste. Set aside.

Step 4: Cook carrots and celery in a little water until tender. Drain and set aside.

Step 5: Fry mushrooms in oil in a skillet over medium-high heat.

Step 6: Add all vegetables and chicken to bechamel sauce, then heat through.

Step 7: Pour sauce into vol-au-vent pastry shells, then cover with caps. Serve with green salad.

Comfort Food For Kids Moins de 30 minutes Plat d’hiver Quick & Easy Trempettes tartinades et sauces

Chicken Vol-au-vent

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Ingredients

Preparation

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