Delicious Chicken and Asparagus Vol-au-Vent Recipe

Indulge in the savory flavors of chicken and asparagus with this delightful vol-au-vent recipe. Puff pastry shells are filled with a creamy chicken and asparagus mixture, creating a rich and satisfying appetizer or main dish. Perfect for any occasion, this recipe is sure to impress your family and friends.

Ingredients

• 2 cups chicken breast, cooked and diced
• 1 cup asparagus, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (10 oz) frozen puff pastry shells, baked according to package instructions
• 1 egg, beaten (for egg wash)
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the onion and garlic, and sauté until translucent.
4. Add the chopped asparagus and cook for 2-3 minutes, until slightly tender.
5. Stir in the flour and cook for 1 minute, until well combined.
6. Gradually whisk in the milk and chicken broth, until smooth and creamy.
7. Add the diced chicken, dried thyme, salt, and black pepper. Stir well to combine.
8. Simmer for 5-7 minutes, until the mixture thickens and the flavors meld together.
9. Remove from heat and set aside.
10. Take the baked puff pastry shells and carefully remove the tops.
11. Spoon the chicken and asparagus mixture into the hollowed-out shells.
12. Brush the edges of the shells with the beaten egg to create a golden crust.
13. Place the filled shells on a baking sheet and bake for 10-12 minutes, or until the tops are golden brown.
14. Remove from the oven and let cool for a few minutes.
15. Garnish with fresh parsley and serve hot.

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