Chicken Vol-au-Vents


At heart, this recipe is just creamed chicken--but pair it with puff pastry shells, and it's an elegant light meal.

Don't tell your guests that it's a good way to use up leftover cooked chicken!


2 cups
chicken, cooked and cubed
2 tablespoons
sherry, dry
1⁄2 cup
chicken broth
2 cups
white sauce, prepared as directed
puff pastry shells, frozen


Prepare White Sauce for Freezer Cooking.

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 occasionally. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases; serve.