Chicken Vol-au-vent Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a floured surface to about 1/8 inch thick.

Cut circles from the pastry and place them on a baking sheet lined with parchment paper.

Use a smaller cutter to create a ring in the center of half the circles, creating a border.

Brush the borders with beaten egg and bake for 15-20 minutes until golden and puffed.

In a skillet, melt butter over medium heat and sauté chopped onion until translucent, about 3-4 minutes.

Add minced garlic and diced chicken breast; cook until chicken is browned and cooked through, about 5-7 minutes.

Stir in sliced mushrooms and cook until softened, about 3-4 minutes.

Sprinkle flour over the mixture and stir to coat; cook for 1-2 minutes to remove raw flour taste.

Gradually pour in chicken broth, stirring constantly until thickened, about 3-5 minutes.

Add heavy cream, parsley, salt, pepper, and nutmeg; simmer for 2-3 minutes until creamy.

Remove from heat and stir in lemon juice.

Carefully remove the puff pastry from the oven and fill the center with the chicken mixture.

Serve immediately, garnished with additional parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens