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How To make Chicken Vol Au Vents

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6 puff pastry shells

frozen
2 cups white sauce :

prepared as

directed 1/2 cup chicken broth :

prepared as

directed 2 tablespoons sherry
2 cups chicken :

cooked and cubed
1 freezer container -- quart
Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked a nd cubed. To freeze: pour sauce into freezer container. Freeze. Bundle with: fr ozen puff-pastry shells. To prepare: Bake pastry shells as directed. Place froz en sauce into saucepan, and reheat gently on top of stove, stirring occasionall y. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases; serve. Serving Ideas : Ratatouille, Spinach Salad and Frenc h Bread NOTES : A fine luncheon dish

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