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    You are in: Home / Recipes / Chicken Avocado and Mushroom Stuffed Vol-Au-Vents Recipe
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    Chicken Avocado and Mushroom Stuffed Vol-Au-Vents

    Chicken Avocado and Mushroom Stuffed Vol-Au-Vents. Photo by The Flying Chef

    1/2 Photos of Chicken Avocado and Mushroom Stuffed Vol-Au-Vents

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    The Flying Chef's Note:

    This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 (12 1/2 cm) pastry vol-au-vent cases (read note above with regards to the ones used in the photo.)
    • olive oil
    • 700 g chicken breasts, cut into chunks
    • 3 garlic cloves, crushed
    • 300 g mushrooms, sliced thinly
    • 1 leek, sliced thinly
    • 1 (60 g) packet cream of chicken soup (The one I buy makes up 1 liter)
    • 2 cups milk
    • 1 cup chicken stock or 1 cup vegetable stock
    • 1 teaspoon dried tarragon
    • 1 large avocado, chopped

    Directions:

    1. 1
      Pre-heat oven to 180 degrees Celsius.
    2. 2
      Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
    3. 3
      Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
    4. 4
      In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
    5. 5
      Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
    6. 6
      Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min’s until hot.
    7. 7
      I served our with honeyed carrots and buttered spinach.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Avocado and Mushroom Stuffed Vol-Au-Vents

    Serving Size: 1 (509 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 540.3
     
    Calories from Fat 282
    52%
    Total Fat 31.3 g
    48%
    Saturated Fat 9.1 g
    45%
    Cholesterol 132.0 mg
    44%
    Sodium 366.0 mg
    15%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 5.0 g
    20%
    Sugars 3.1 g
    12%
    Protein 45.7 g
    91%

    The following items or measurements are not included:

    vol-au-vent cases

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