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Chicken and Asparagus Vol-au-vent

Rated as 3.8 out of 5 Stars
0

"Ideal for parties, using small shells. If you wish to use as a main course use larger cases. Mixture will freeze well and is very tasty poured over microwave potato or stirred through pasta."
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Ingredients

1 h servings 248
Original recipe yields 36 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large skillet, melt butter over low heat. Stir in onions and mushrooms, and saute until onions are soft. Stir in the flour and continue to cook for 4 minutes, stirring constantly.
  3. Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in condensed asparagus soup, sherry, and chicken. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes.
  4. Meanwhile, arrange pastry shells on a 10x15-inch baking sheet. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately.

Nutrition Facts


Per Serving: 248 calories; 16 19 8.4 14 434 Full nutrition

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Reviews

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Very nice. I halved the recipe but it still made way too much for two people. Didn't bother with using the stock & flour as the condensed soup on it's own enough sauce. I added a diced carrot to...

My husband really likes this. My biggest problem: I had a very hard time finding the cream of asparagus soup.

My husband and I both love asparagus and was looking for a recipe to do anything w/ fresh asparagus. We both enjoyed but served over penne because that is all I had on hand and I think it would...