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Chicken, Leek and Mushroom Vol au Vent with Rice

Chicken, Leek and Mushroom Vol au Vent with Rice Delight

A savory pastry filled with chicken, leek, and mushroom, served with rice.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked chicken, diced
  • 1 cup leeks, sliced
  • 1 cup mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup cream
  • Salt to taste
  • Pepper to taste
  • 4 vol-au-vent cases
  • 2 cups cooked rice

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, melt butter over medium heat.
  3. Add leeks and mushrooms, cooking until softened.
  4. Stir in flour and cook for 1 minute.
  5. Add chicken broth gradually, stirring until thickened.
  6. Mix in cream, chicken, salt, and pepper. Cook for 2 minutes.
  7. Fill vol-au-vent cases with the mixture.
  8. Bake for 15-20 minutes until golden brown.
  9. Serve with cooked rice.

Notes

  • You can substitute leftover turkey for chicken.
  • Adjust seasoning according to taste.
  • Author: Evelyn E. Stotts
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 vol-au-vent with rice
  • Calories: 450
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Keywords: Chicken, Leek, Mushroom, Vol au Vent, Rice