Chicken Avocado and Mushroom Stuffed Vol-Au-Vents

Recipe by The Flying Chef
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    (12 1/2 cm) pastry vol-au-vent cases (read note above with regards to the ones used in the photo.)
  • 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

  • Pre-heat oven to 180 degrees Celsius.
  • Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
  • 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.
  • 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.).
  • Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
  • Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min’s until hot.
  • I served our with honeyed carrots and buttered spinach.