Main Course, Recipe

Chicken Vol-au-Vent

Servings: 8-10 portions
Difficulty: Medium
Preparation time: 45 minutes



  • 2 tablespoons of vegetable oil
  • 750-1000g of raw skinless boneless chicken breast or thigh, diced
  • 3 tablespoons of vegetable oil
  • 1/4 cup of flour
  • 3 cups of milk
  • 1 tablespoon of garlic powder
  • 1-2 teaspoons of salt
  • 1/2 teaspoon of paprika
  • 1 medium onion, finely minced
  • 1 cup of peas (fresh or frozen)
  • 1 cup of edamame
  • 2 cups of diced carrots (fresh or frozen)


  1. In a large pot, the cook diced chicken in vegetable oil over medium-high heat for 8-10 minutes or until the chicken is fully cooked. Reserve.
  2. In another pot, warm the vegetable oil over high heat. Add flour and mix with a whisk for 1 minute.
  3. Add milk, whisk vigorously until smooth, and bring to a boil.
  4. Add garlic powder, salt, paprika, diced onions, peas, edamame, carrots and cooked chicken. Bring to a boil and remove from heat.
  5. Serve this chicken vol-au-vent sauce over a toasted slice of whole wheat bread (you can cut off the crust for a prettier appearance) and enjoy! (Ps. You can also serve this sauce over puff pastry, however this option is much higher is bad fats.)


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