Cheesy Chicken Vol-au-Vent Recipe • Great Comfort Food! - Episode 348

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a deep skillet over medium heat, add oil.

When the oil gets hot, add onions and sauté until soft, about 2 minutes.

Add red peppers and sauté for a couple of minutes.

Add pressed garlic and red pepper flakes, and quickly stir for one minute.

Pour in chicken broth and white wine, mix the ingredients, increase the heat to medium-high, and bring to a boil.

Let it boil until it reduces down to half, about five minutes.

Add peas and stir to combine.

Add shredded chicken to the mixture.

Add cream and fresh rosemary, mix well, reduce heat to medium, and cook for five minutes to heat up the chicken.

Add cheese and season with freshly ground black pepper, stir again, and let it simmer for two minutes.

Prepare the puff pastry shells.

While the mixture is cooking, pour in the cornstarch mixture and stir constantly until the sauce thickens, which takes less than a minute.

Remove from heat and quickly spoon the chicken mixture into the pastry shells.

Place the caps on top and sprinkle with fresh chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens