Best Chicken And Asparagus Vol Au Vent Recipes

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CREAMY CHICKEN VOL-AU-VENT



Creamy Chicken Vol-au-Vent image

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white portion only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.

CHICKEN VOL-AU-VENTS



Chicken Vol-Au-Vents image

I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.

Provided by Chef floWer

Categories     Chicken Thigh & Leg

Time 20m

Yield 2 Large Vol-au-Vent cases

Number Of Ingredients 12

2 (100 g) vol-au-vent cases or 2 (100 g) puff pastry shells
1 garlic clove, crushed
2 spring onions, sliced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
250 g chicken thigh fillets, sliced
2 tablespoons white wine
2 tablespoons cream
1 teaspoon cornflour
2 teaspoons water

Steps:

  • Pre-heat oven at 180oc.
  • Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
  • Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
  • Add wine and cream and bring to the boil.
  • Combine cornflour with water, then add to the chicken and stir until thickened.
  • Spoon into the vol-au-vent cases
  • Heat in the oven for 5 mintes.
  • Serve it hot.

Nutrition Facts : Calories 821.1, Fat 53.5, SaturatedFat 17.5, Cholesterol 135.7, Sodium 707.2, Carbohydrate 49.1, Fiber 2.1, Sugar 1.3, Protein 33

CHICKEN A LA KING IN PUFF PASTE



Chicken a La King in Puff Paste image

This recipe, is easy, and uses store-bought Vol au Vent shells, bake them according to package directions while the sauce is being made. It comes from Rachael Ray, who I really love, and own many of her early books. I cook from them often.

Provided by Tuck Burnette

Categories     Lunch/Snacks

Time 1h10m

Yield 4 shells, 4 serving(s)

Number Of Ingredients 17

4 large single serve patty shells
2 tablespoons oil
1 large onion, finely chopped
4 celery ribs, from the heart, sliced thinly
4 medium carrots, peeled, sliced thinly on a bias
1/2-1 red bell pepper, peeled, seeded, cored, sliced in half horizontally, and thinly sliced
1 bay leaf
3 tablespoons butter
3 tablespoons flour
1/2 cup dry white wine
4 cups chicken broth
1 1/2 lbs boneless chicken breasts, trimmed, cubed
8 ounces of thinnest asparagus, tough parts removed, remainder cut into 1/2-1-inch pieces
1 cup cream
1 cup frozen young peas, defrosted
5 sprigs tarragon, leaves finely chopped
salt and pepper

Steps:

  • Bake patty shells on a sheet according to package directions.
  • Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
  • Add the bell pepper and the bay leaf and some salt and pepper.
  • Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
  • Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
  • Stir in the asparagus and cream and peas.
  • Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.

Nutrition Facts : Calories 785.5, Fat 51.6, SaturatedFat 22.9, Cholesterol 198.2, Sodium 1037.2, Carbohydrate 28, Fiber 6.8, Sugar 10, Protein 47.4

VOL-AU-VENT WITH CHICKEN, MUSHROOMS AND PEPPER



Vol-Au-Vent With Chicken, Mushrooms and Pepper image

One of the favorites of my children. It's a really versatile recipe and feel free to adapt it to your ingredients. If you don't get vol-au-vent cases use fillo and the instruction in the note at the end of the directions.

Provided by Artandkitchen

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

8 (200 g) vol-au-vent cases
1 tablespoon margarine
1 small onion, chopped
400 g chicken thigh fillets, in small cubes
100 ml dry white wine
1 tablespoon fresh herbs (thyme, marjoram, rosemary) or 1/2 teaspoon herbes de provence
250 g fresh mushrooms or 150 g canned mushrooms
2 teaspoons pink pepper (in brine) or 2 teaspoons green peppers (in brine)
200 ml cream
1 tablespoon cornstarch
100 ml white wine
100 ml water
1/4 teaspoon salt
pepper
soy sauce
Worcestershire sauce

Steps:

  • Preheat the oven at 160°C.
  • Prepare all your ingredients ready.
  • Heat in the oven the vol-au-vent about 12 minutes (if you are not ready with the filling after this time reduce the heat).
  • Fry the onions in the margarine for 2 minutes.
  • Reduce heat, add the chicken and cook until golden, about 8 minutes.
  • Add 1dl wine, herbs, mushrooms, preserved pepper and cream.
  • Combine corn starch with water and the remaining wine, then add to the chicken and stir until the sauce thickens. If it is too thick add some tablespoons of water or wine.
  • Season it with salt, pepper, soy sauce and Worcestershire at your taste.
  • Fill into the vol-au-vent cases and serve hot with some vegetables.
  • Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.
  • Note: alternative to vol-au-vent cases are fillo baskets. Instructions: Cut fillo sheets into quarters and layer diagonally in greased ramekins, spraying or brushig with olive oil in between layers - 4 squares for each ramekin dish if the sheets are very thin (like fillo for baklava) or 2 squares if they are thicker (like fillo for boureki). Spray or brush again before cooking at 250°F/180°C for in the oven for more or less 8-10 minutes.
  • Note: For a vegetarian version skip the chicken and use more veggies. For example the double quantity of mushrooms. Chanterelle mushrooms are wonderful for this recipe (see photo).

Nutrition Facts : Calories 2564.6, Fat 175.1, SaturatedFat 50.1, Cholesterol 139.6, Sodium 1284.4, Carbohydrate 188.8, Fiber 7, Sugar 5.1, Protein 51.7

CHICKEN VOL AU VENT



Chicken Vol au Vent image

This is my "Company's Coming" dish...I love, love love this recipe!!! My sister -in-law made this for me over 20 years ago and I have been making it ever since. It is delicious served with steamed rice and a salad or steamed vegetables.

Provided by Doreen Fish

Categories     Chicken

Number Of Ingredients 9

1 pkg vol au vent pastries ( puff pastry...usually 12 in a pack)
4 skinless, boneless chicken breasts cut into bite size pieces
1/4 c white wine or cooking wine
1/4 c chicken broth
1 Tbsp dried tarragon
1/4 c very finely chopped onion
1/4 c cooking oil...i use olive oil
1/2 c whipping cream
1/2 tsp fresh pepper

Steps:

  • 1. Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside. To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.
  • 2. Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture. I usually double or triple the liquid ingredients as I love this sauce!!!

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