Cheesy Chicken Vol-au-Vent
I was lucky that both my parents were and still are great cooks! They always enjoy it and it’s reflected in their dishes. They’ve tried many different recipes – some were good, some… not so much – but at least they gave it a shot. That’s probably why I’ve been that way not only in the kitchen but also with my behavior in general.
Where I differ from them is when I try a recipe and I’m not successful, I’ll try it again until it works. “Stubbornness”, you say… yes it is!
Last year I had an episode where I shared how to make Homemade Vol-au-Vent. These little fluffy, buttery and airy pastries are sooo good! They are great food vessels for not only savory dishes but also sweet recipes.
As I explained in the blog, the reason why I started making them is because I couldn’t find them at my grocery store anymore. When push comes to shove, that is where my stubbornness comes in handy and I had no choice but to make my own. It was very important to have these amazing pastry shells because of the many recipes that I use them in like my Escargot con Funghi and this one… my Cheesy Chicken Vol-au-vent!
This is a recipe that I enjoy a lot. Similar to Chicken à la King with a few little twists, this dish is quite flavorful. It’s really tasty and the cheese addition makes it even better. This cheesy chicken vol-au-vent is great to enjoy anytime…
I say anytime because it all depends on the presentation. If you serve it with vol-au-vent, it becomes elegant and therefore perfect to serve to your guests. The other option is to serve this over rice or pasta, omitting the vol-au-vent, then it becomes more of a “comfort food” that you can serve on weeknights.
Is it a quick meal? Yes and no! If we don’t add the time it took to Poach and Shred the Chicken which is about half an hour plus more to make your own vol-au-vent which is another 30 minutes, then this recipe is fast… about 20 minutes.
It doesn’t matter how you like to serve it or how long it takes, this Cheesy Chicken Vol-au-vent is packed with flavor! It’s a great recipe that surpasses the famous chicken à la king with lovely ingredients… so give it a try!
Bon Appétit!
Check out these other elegant recipes…
– Spanish Paella
– Veal Ossobuco
– Fettuccine alle Vongole ~ Clam Fettuccine
– Pork Tenderloin Vitali
– Sautéed Scallops with Beurre Blanc
– Braised Beef Short Ribs with Sherry & Shiitake
and for even more chicken recipes, click on this link… Recipe Category • Poultry
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Cheesy Chicken Vol-au-vent
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1/3 cup red onions, finely chopped
- 1/3 cup red peppers, finely chopped
- 2 large cloves garlic, pressed
- 1/2 tsp. red pepper flakes, or to taste
- 1/3 cup low-sodium chicken broth
- 1/4 cup dry white wine
- 1 cup frozen peas
- 2 cups chicken, cooked and shredded tips & tricks
- 1 cup 35% heavy cream
- 1/2 tbsp. fresh rosemary, chopped tips & tricks
- 1 cup sharp cheddar cheese, grated
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tsp. cornstarch (mixed with 1/3 cup cold water)
- 4 large vol-au-vent pastries see Recipe
- 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- In a deep skillet over medium heat, add oil and when it gets hot, add onions; sauté for 2 minutes. Add red peppers and sauté for 2 minutes. Add garlic and red pepper flakes; sauté 1 minute.
- Pour in chicken broth and white wine; stir. Increase the heat to medium-high and bring to a boil, about 5 minutes, or until it reduces down to half.
- Add peas, chicken, heavy cream and rosemary. Stir, reduce the heat to medium and cook for 5 minutes.
- Add cheese and season with freshly ground black pepper; simmer for another 2 minutes.
- Add the cornstarch mixture and stir until the sauce thickens, about 45 seconds.
- Remove from the heat and immediately spoon inside the vol-au-vent shells. Place the caps on top and sprinkle with fresh chopped parsley.
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