So easy to make and can be used as a base for a pasta too over the season!
Ingredients
- 6 vol-au-vent cases (baked)
- 400g cooked chicken, diced or shredded
- 20 button mushrooms, sliced
- 4 cloves garlic, crushed
- 2 shallots, finely diced
- 1 tbsp olive oil
- 1 tbsp flour
- 150ml chicken stock
- 100ml cream
- 1 tsp Dijon mustard (optional)
- Salt & pepper
- Handful chopped parsley
Method
- Heat the butter and oil in a pan.
- Add the shallots and garlic; cook until softened.
- Add the mushrooms and cook 4–5 minutes until reduced and golden.
- Stir in the cooked chicken and warm through.
- Sprinkle the flour over everything and mix well.
- Pour in the chicken stock and cream, stirring until the sauce thickens.
- Season with salt, pepper, and Dijon if using.
- Stir in the chopped parsley.
- Warm the vol-au-vent cases and spoon in the filling to serve.
