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5 from 3 votes

Cheesy Chicken Vol-au-vent

This Cheesy Chicken Vol-au-vent recipe is so tasty. It can be an elegant dish in puff pastry or a comfort food served over rice.
Prep Time10 minutes
Cook Time20 minutes
Passive Time0 minutes
Total Time30 minutes
Servings: 4
Author: Francine Lizotte
Course: Appetizers, Main Course
Cuisine: Fusion
Keyword Chicken, Comfort Food, Dinner Party, Elegant Cuisine, Kids Recipes, Legumes/Beans, Low Sodium/No Sodium, Pastry, Poultry, Weeknight Recipes

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 such as Pinot Grigio, Chardonnay or Sauvignon
  • 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, cooked and shredded 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.