Chicken Vol-Au-Vents
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
puff pastry shells
frozen |
* |
| 2 | cups |
bechamel (white) sauce
|
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
sherry
|
|
| 2 | cups |
chicken
cooked and cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
puff pastry shells
frozen |
* |
| 473 | ml |
bechamel (white) sauce
|
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
sherry
|
|
| 473 | ml |
chicken
cooked and cubed |
|
Directions
Stir chicken broth and sherry into warm white sauce.
Add chicken meat, cooked and cubed.
To freeze: pour sauce into freezer container.
Freeze.
Bundle with: frozen puff-pastry shells.
To prepare: Bake pastry shells as directed.
Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionall y.
Add 1 tablespoon water or stock if necessary.
To serve, spoon hot sauce into puff-pastry cases; serve.
Serving Ideas : Ratatouille, Spinach Salad and French Bread.
