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Chicken, Mushroom & Broccoli Vol Au Vents

Chicken, Mushroom & Broccoli Vol Au Vents

Chicken, Mushroom & Broccoli Vol Au Vents

  • Prepare time40 minutes
  • ServesServes 6
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Ingredients

Product used:
Broccoli 500g
1 cup of McCain Broccoli – cooked as per packet instructions and chopped into smaller florets
  • · 1 cup of McCain Diced Mushrooms – cooked as per packet instructions
  • 1 cup of cooked shredded chicken meat
  • 12 medium pre-made vol au vent shells – prepared as per packet instructions
  • 1 cup of chicken stock
  • 1 cup of milk
  • 1 tbs of butter
  • 2 tbs of plain flour
  • 1 medium brown onion – quartered
  • 2 cloves of garlic – crushed
  • Salt and pepper, to taste
  • Spring onion, to garnish

Method

1.Combine milk, stock, onion and garlic in a small saucepan over a medium heat and slowly bring to the boil. Immediately remove from the heat. Allow mixture to sit for ten minutes, then sieve into a bowl and discard the solids.
2.Melt butter in a medium saucepan, over a medium-high heat. Add flour and cook, stirring for 1 minute, to create a roux. Slowly add infused milk to the roux and whisk continually until the mixture has thickened. Add McCain Diced Mushrooms, McCain Broccoli, and chicken and stir to combine. Season to taste.
3.Carefully spoon the mixture into the prepared vol au vent shells and serve immediately garnished with freshly chopped spring onion.