🥐✨ CREAMY CHICKEN VOL AU VENT

Flaky pastry.
Creamy chicken filling.
Leek. Bacon. Mustard. Cheese on top.

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🥐 CHICKEN VOL AU VENT

Serves: 8
Prep: 10 mins
Cook: 40 mins

INGREDIENTS
8 large vol au vent pastry shells
50g butter
500g chicken thigh fillets, diced (2cm pieces)
1 leek, finely sliced
200g streaky bacon, chopped
3 tbs plain flour
100ml white wine
200ml chicken stock
200ml crème fraîche (or thickened cream)
1 tbs wholegrain mustard
60g grated cheddar or tasty cheese

👩‍🍳 METHOD
Preheat oven to 180°C fan-forced.
Melt butter in a frying pan over medium heat.
Cook chicken, leek and bacon 5–10 mins until chicken is cooked and leek softened.
Stir in flour. Cook 1 minute.
Add white wine. Cook until mostly evaporated.
Gradually stir in chicken stock until smooth.
Add crème fraîche and mustard. Simmer until slightly thickened.
Spoon mixture into pastry shells.
Top with grated cheese.
Bake 15 minutes until golden and heated through.

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