Chicken vol-au-vent

Chicken vol-au-vent
  • 30

    min prep time
  • 15

    min cook time
  • 4-6



  • 2 tbsps. olive oil
  • 1 onion, chopped
  • 1 zucchini, diced
  • 1 celery stick, diced
  • 1 cup white mushrooms, chopped
  • 3/4 cup frozen peas
  • 1 405ml jar of Stefano Alfredo sauce
  • 2 cups cooked chicken, cubed
  • 4-6 vol-au-vent pastry shells
  • Salt and pepper to taste
  • Chives, for garnish (optional)


  1. Heat olive oil in a frying pan. Add onion, zucchini, celery, mushrooms and peas. Sautée for a few minutes then season with salt and pepper to taste.
  2. Add the jar of Alfredo sauce and cooked chicken to the vegetable mixture. Heat until desired temperature.
  3. Heat vol-au-vent in a pre-heated 350°F oven for about 5 minutes.
  4. Ladle the vegetable and chicken sauce over the warmed-up pastry shells. Garnish with finely chopped chives or chervil leaves, if desired.

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