Chicken Vol-au-vent

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a creamy chicken dish

Preparation time: 15
Cooking time: 20

Serves: 2


2 (100g) vol-au-vent or pastry cases (cooked)
1 garlic clove, crushed
2 spring onions, sliced
1 tsp dried tarragon or sage
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
250g chicken thigh fillets, sliced
2 tbsp white wine
2 tbsp cream or cream cheese
1 tsp corn flour
2 tsp water


Preheat oven 180ºC. Sauté garlic, spring onions, tarragon or sage and seasonings in butter for 2 minutes. Reduce heat, add sliced chicken and cook till tender, about 5 minutes. Add wine and cream (or cream cheese) and bring to the boil. Combine corn flour and the water and add to the chicken, stir until thickened. Spoon into the pastry cases and heat for 5 minutes. Serve hot

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