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Chicken Vol-Au-Vents

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Submitted by lvnash

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

6 6
EACH EACH PUFF PASTRY SHELLS
frozen *
2 473
½ 118
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML SHERRY
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 175 49% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 253mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 31g
Vitamin A 4% Vitamin C 1%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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