Menu Enter a recipe name, ingredient, keyword...


Chicken Vol-au-Vents - Freezer


Google Ads
Rate this recipe 0/5 (0 Votes)
Chicken Vol-au-Vents - Freezer 0 Picture


  • 6 puff pastry shells, frozen
  • 2 c white sauce, prepared as directed
  • 1/2 c chicken broth
  • 2 tbsp dry sherry
  • 2 c chicken, cooked and cubed


Servings 6
Preparation time 10mins
Cooking time 10mins


Step 1

Prepare White Sauce.

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 tbsp water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases, serve.


Review this recipe