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chickenvolauvants

Chicken (or turkey) Vol-au-Vent Recipe: Perfect for Apres Thanksgiving!

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My mom has been making Chicken Vol-au-Vents for as long as I can remember. Sounds fancy? When you’re from Canada, you don’t think twice about incorporating French dishes into your cooking repertoire. I’m not quite sure what vol-au-vent means but following the enthusiastic response this tasty recipe received from my picky kids, I’d translate it as “miracle food.”

Chicken Vol-au-Vents are essentially a light puff pastry shell filled with a ragout of meat, veggies or fish. They’re super easy to make and delicious. The first time I introduced them my husband when we were first married, he didn’t get it.

Me: Voila, dinner tonight is Chicken Vol-au-vents with Parmesan couscous and fresh broccoli from the garden.
Husband: Errr..why do these them thar biscuits have holes in them?
Me: They’re not biscuits, you Southern Redneck. They’re puffed pastries with le fowl francais in them.
Jamie: Errr…where’s the gravy go?

Note for the uninitiated: asking where the gravy goes on the “biscuits” is equal unto putting ketchup on a gourmet steak.chickenvolauvant11

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Chicken (or turkey) Vol-au-Vent Recipe

Ingredients

Cooking the white sauce

Cooking the white sauce

2 boxes of puffed pastry shells, 12 shells total (I buy Pepperidge Farm, found in the freezer section)
1/2 cup of butter
3/4 to 1 cup of flour
1 small can of evaporated milk (5 ounces)
1-1.5 cups of milk
1 cup cooked, chopped chicken or turkey
1 tsp garlic
1/2 onion
1/2 tsp salt and pepper
1 Tbsp chicken bouillon (or 4 small cubes)
1/4 cup white wine (optional)
Veggies of your choosing. My family likes carrots and onions. Other options could include peas, cauliflower or mushrooms.

Directions

Depending upon what vegetables you have chosen, cook them. I always saute garlic and about 1/2 an onion in 2 tsps of olive oil and then add the carrots.

Melt the butter in a separate medium-sized sauce pan over medium heat. Add 3/4 cup of flour and whisk with the two milks. You want the white sauce to be fairly thick so be sure to slowly add the milk. Add the white wine if you are using it and stir constantly for about 5 minutes. Add the bouillon, garlic, salt and pepper. Turn the heat down and add the meat and vegetables. Simmer, stirring occasionally.

Cook the puff pastries according to the package instructions. When they are lightly browned, remove and carve out the center of the pastry, spoon the chicken mixture into the middle and serve. Enjoy!

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Comments
  • comment avatar Sherrie November 23, 2013

    On the day after Thanksgiving I like eating straight leftovers but after a couple of days, turkey gets old. I’m so trying this recipe. Thanks.

  • comment avatar Laurie November 23, 2013

    Looks fancy and easy. My two favorite things when cooking.

  • comment avatar Melissa November 23, 2013

    That sounds delicious! And I just s happen to have some puff pastry in my freezer. I know what I’m making the day after Thanksgiving! :)

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