Chicken Vol-au-Vents
Posted by Cynthia Ewer on September 12, 2007
Description
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!
Ingredients
- 6puff pastry shells, frozen
- 2cwhite sauce, prepared as directed
- 1⁄2cchicken broth
- 2Tsherry, dry
- 2cchicken, cooked and cubed
Instructions
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.
