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CHICKEN VOL-AU-VENT
Main dishes

CHICKEN VOL-AU-VENT

CHICKEN VOL-AU-VENT

Honour your grandmother by revisiting this most Quebec of dishes. Recipes vary from family to family, but in our house we replace the béchamel with Alfredo sauce and it not only works, it works very well. Enhance this often underappreciated meal with a sauce that gives it all the glory it deserves!

Preparation 30 min
Cooking time 15 min
Portions 4-6

Ingredients

Preparation

  1. Heat olive oil in a frying pan. Add onion, zucchini, celery, mushrooms and peas. Sautée for a few minutes then season with salt and pepper to taste.
  2. Add the jar of Alfredo sauce and cooked chicken to the vegetable mixture. Heat until desired temperature.
  3. Heat vol-au-vent in a pre-heated 350°F oven for about 5 minutes.
  4. Ladle the vegetable and chicken sauce over the warmed-up pastry shells. Garnish with finely chopped chives or chervil leaves, if desired.
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