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!


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


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.