- 250 ml thick white sauce (made with half chicken stock and half milk)
- 450 g cooked chicken
- 1 tblsp cream
- 12 medium-size or 24 cocktail-size cooked vol-au-vent cases
- salt and pepper
- Simply mix the chicken well in the sauce and season to taste.
- Spoon into the vol-au-vent cases and sprinkle the paprika over the top.