This recipe was given to me by a very close friend of mine named Leonie! Leonie and I first met when our (now 21 year old) boys started school together in Lane Cove, Sydney way back in 1998. Our two boys were the best of mates and so were Leonie and I! Leonie sadly (for me!) moved back home to New Zealand only a few years later, but over the years we have thoroughly enjoyed a few family holidays together in the Gold Coast, Cook Islands and Auckland. This recipe that Leonie gave me was a frequent meal in our lives (which broke up the monotony of jars of "Chicken Tonight" every other night!). Consequently I was very motivated to convert her lovely recipe to be made in the Thermomix! I hope you enjoy it as much as we do. This really is a fantastic recipe especially if you are looking for finger food for entertaining. Or serve in the large vol au vent cases with salad or vegetables for a family meal.
- 600g boiling water from kettle
- 500g chicken thigh or breast fillets, cubed
- 400g milk
- 200g cream
- Continental Cream of Mushroom Cup of Soup - 4 pack box (total 70g) (use all 4 packs).
- 1 teaspoon ThermoFun Curry Blend
- Vol au Vent cases
- Pour boiling water into TM bowl.
- Place chicken into simmering basket and cook 18 mins / Varoma / speed 2.
- Drain liquid and keep as stock.
To Shred Chicken:
- Place chicken into TM bowl and mince 4 sec / speed 4 / Reverse. Set aside.
Creamy Mushroom Sauce:
- Place milk, cream and packets of soup into TM bowl and cook 10 mins / 90°C / speed 4.
- Add curry blend and shredded chicken and with aid of spatula stir through. Cook 5 mins / 90°C / spoon soft / Reverse.
- Spoon chicken mixture into vol au vent cases and place in a moderate oven for approx. 10 mins.
The mixture freezes well.
Perfect savoury finger food
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Lisa Sipple says
Can these be served cold as Christmas finger food?
Hi Lisa, they really are best served warm or hot. When I make them in advance, I make the mixture and store in fridge. Then prior to serving, I heat the mixture in the microwave and then place in vol au vents and then they don't need very long in the oven. They are delicious for finger food. Enjoy! :)
When steaming the chicken in the simmering basket, do you need to put any water in the bowl?
Yes Nicole pour in water to above the blades. :)
Made this tonight for dinner with a side salad. It was so yummy. Was a great meal to have cooking while helping the kids with their homework
Thanks Katherine. They also make a great 'finger food' if you are entertaining too. :)
This was so yum! And I had plenty of sauce left over for pasta the next night. Thanks so much :)
Glad you enjoyed it :) It is one of my sneaky favs!
My hubby made these for our dinner tonight. He's still pretty new to the Thermomix cooking but willingly giving it a go! They were very tasty and I love the fact that it makes enough filling for next time as well. I'm going to make them again but add fresh mushrooms and spinach next time and maybe cut back on cup of soup packets - maybe to 2. Would this still work ok?
HI Melissa - oh pleased to hear hubby is willing! :)
Yes I would think that would work. I'd love to hear how it goes. :)
These were really nice. A great change, something different
So I tried this tonight but mixed through pasta with the following variations - after cooking the chicken I added a teaspoon of olive oil & cooked a chopped leek for 5 mins 90C. Then followed the rest of the recipe. Stirred it through some pasta at the end. We loved it. Would prefer someone (aka Leonie - hint hint) to try to create the soup mix without the processed ingredients. Thanks for this recipe though. It was good for something different.
Hi Angela - I will work on a soup mix for you! :)
Very nice. You could even use this as a cob loaf filling?
That's a great idea using it as a cob loaf filling Joanne! :)
Jenni Atkins says
We had these for dinner last night - yum yum yum.. Even my fussy 12 year old went back for seconds.. So tasty and easy.. Thanks :-)
Thanks Jenni - great that your fussy one enjoyed it too! :)
so the stock is reserved for other recipes?
Yes Joyce - I just put it in the freezer and then use it as liquid chicken stock for when I need it.
This looks great .... was thinking of putting it into bread cups instead of the vol au vents but just need to work out the cooking of those ..... thanks for the recipe
I made this recipe for Christmas nibbles and loved it. So easy and tasty - would make an excellent "can't be bothered tonight" meal to have in the freezer to server with rice!