Creamy Chicken Vol Au Vent Food

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CREAMY CHICKEN VOL-AU-VENT



Creamy Chicken Vol-au-Vent image

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white portion only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.

CHICKEN VOL-AU-VENTS



Chicken Vol-Au-Vents image

I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.

Provided by Chef floWer

Categories     Chicken Thigh & Leg

Time 20m

Yield 2 Large Vol-au-Vent cases

Number Of Ingredients 12

2 (100 g) vol-au-vent cases or 2 (100 g) puff pastry shells
1 garlic clove, crushed
2 spring onions, sliced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
250 g chicken thigh fillets, sliced
2 tablespoons white wine
2 tablespoons cream
1 teaspoon cornflour
2 teaspoons water

Steps:

  • Pre-heat oven at 180oc.
  • Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
  • Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
  • Add wine and cream and bring to the boil.
  • Combine cornflour with water, then add to the chicken and stir until thickened.
  • Spoon into the vol-au-vent cases
  • Heat in the oven for 5 mintes.
  • Serve it hot.

Nutrition Facts : Calories 821.1, Fat 53.5, SaturatedFat 17.5, Cholesterol 135.7, Sodium 707.2, Carbohydrate 49.1, Fiber 2.1, Sugar 1.3, Protein 33

CREAMY CHICKEN VOL-AU-VENT



Creamy Chicken Vol-au-Vent image

Provided by Erica Ngao

Categories     Main Courses

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 package frozen puff pastry (thawed (17.3 oz))
1 large egg
1 tbsp water
6 bacon strips
2 medium leeks (white portion only) (diced)
1 medium sweet yellow pepper (diced)
1 cup shredded rotisserie chicken
8 oz cream cheese (softened)
1/4 tsp salt
1/4 tsp pepper
Minced fresh parsley plus additional ground pepper

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold one puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment paper-lined baking sheet.
  • Unfold the remaining pastry sheet. Cut six more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack.
  • Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat.
  • When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

VOL AU VENTS



Vol au Vents image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 cup/250 ml chicken stock
1 bay leaf
3 tablespoons butter
1 onion or large shallot, minced
4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them)
1 clove garlic, minced
1 tablespoon all-purpose flour
A splash of white wine (about 2 tablespoons)
2 cooked chicken breasts, diced
1/4 cup/60 ml creme fraiche
1 to 2 teaspoons mustard
Salt and pepper
A few handfuls of chopped fresh parsley
6 vol au vent shells

Steps:

  • Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
  • Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
  • Spoon the chicken mixture into the vol au vent shells and serve.

BELGIAN CHICKEN FRICASSEE (VOL-AU-VENT)



Belgian Chicken Fricassee (Vol-Au-Vent) image

This delicious, creamy chicken fricassee is a classic Belgian recipe. My father used to make this regularly for Sundays and other festive occasions. Often served as a starter, but it is great as a main course as well, accompanied by plain rice or potato puree, for example. Freezes well. Its Flemish name is "Koninginnenhapje", which could be translated as "Queen's Nibble"... nice, isn't it?

Provided by spinster

Categories     Stew

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

500 g chicken breasts or 1 whole roasting chicken
250 g minced meat (preferably a mix of minced pork and beef or veal, seasoned with salt and pepper)
250 g small mushrooms, cut into halves
150 g ham, cut into small dices
1 liter chicken stock
100 g butter
100 g plain flour
100 g gouda cheese, grated (gruyere or emmental is fine too)
1 egg yolk
1 lemon, juice of, only
salt
pepper

Steps:

  • Cook the chicken breasts or the chicken in the chicken stock, until tender (breasts should take about 30 minutes, a whole chicken 45 minutes or more). Drain, but keep the stock. Let the chicken cool down a bit.
  • In the meanwhile, make tiny meatballs (max. 1 cm across) from the minced meat. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes, the meatballs will drift to the top when ready. Drain them as well.
  • Make a "blonde" sauce: melt most of the butter in a medium-sized pot (don't let it become brown), add flour and mix well. Keep the pot on medium heat. Then, very gradually, add splashes (think 2-3 tablespoons) of chicken stock to this mixture. Each time you added some stock, stir very well so that the mixture doesn't become lumpy. You can start adding increasing amounts of stock when your sauce becomes liquidish. Make a sauce that is somewhat thicker than cream; you will probably use most of your chicken stock in this process. This is fine.
  • Quickly add the raw egg yolk, the lemon juice and the grated cheese to your sauce.
  • In a large pot, melt the remaining lump of butter and add the mushrooms. Stir-fry the mushrooms on medium heat until they start to "sweat" (release their juices). Season with salt and pepper.
  • Add the sauce and the ham dices to the mushrooms. Add the meatballs as well. Put on low heat.
  • With your hands or a knife, pull apart the chicken and make bite-sized pieces (about 1 inch long, 1/2 inch across, or smaller). Add the chicken pieces to your mixture as well.
  • Ready! Do check if the dish needs a bit more salt or pepper. You can eat the Vol-Au-Vent as it is, with potatoes or rices; you can also pour it in Vol-Au-Vent shells (puff pastry) or even make a chicken fricassee pie (in a puff pastry pie shell).

Nutrition Facts : Calories 454.7, Fat 27.4, SaturatedFat 13.1, Cholesterol 136.6, Sodium 719.3, Carbohydrate 18.8, Fiber 1.1, Sugar 3.2, Protein 32.1

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