CHICKEN VENT RECIPES

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CREAMY CHICKEN VOL-AU-VENT RECIPE: HOW TO MAKE IT



Creamy Chicken Vol-au-Vent Recipe: How to Make It image

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Appetizers

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white parts only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out 6 circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Nutrition Facts : Calories 669 calories, FatContent 45g fat (16g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 670mg sodium, CarbohydrateContent 47g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 19g protein.

CHICKEN SOUP – INSTANT POT RECIPES



Chicken Soup – Instant Pot Recipes image

Provided by Dr. Karen Lee

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 servings

Number Of Ingredients 13

2-3 pounds chicken
2 carrots (roughly chopped)
1 celery (roughly chopped)
1/4 Turnip (or Radish, cut in 2 inch cubes)
1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, oregano, thyme and rosemary)
2 bay leaves
3 cloves garlic (crushed)
1 piece Ginger (thumb sized sliced)
1 medium onion (sliced)
1 tablespoon sea salt
1 teaspoon black pepper (fresh ground)
scallion (thinly sliced, for garnish)
purple onion (thinly sliced, for garnish)

Steps:

  • In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
  • Add 4 cups of cold water.
  • Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
  • When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
  • Open the lid, take out the chicken and de-bone the meat.
  • Reserve the bones to make bone broth. Put the meat back to the pot and stir.
  • Crush the carrots and celery gently against the side of the pot with the back of a spoon.
  • Add salt and pepper to taste.
  • Garnish with thinly sliced onions, and scallions to serve. Enjoy!!

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