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    Home » Chicken

    December 29, 2013

    ThermoFun - Creamy Chicken Vol au Vents Recipe

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    ThermoFun Creamy Chicken Vol Au Vents

    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.

    ThermoFun – Creamy Chicken Vol au Vents Recipe

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    Serving Size
    This fills 24 small vol au vent cases or 12 medium
    Rate this recipe
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    32 ratings

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    ThermoFun – Creamy Chicken Vol au Vents Recipe

    Ingredients

    • 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

    Instructions

    Cooking Chicken:

    1. Pour boiling water into TM bowl.
    2. Place chicken into simmering basket and cook 18 mins / Varoma / speed 2.
    3. Drain liquid and keep as stock.

    To Shred Chicken:

    1. Place chicken into TM bowl and mince 4 sec / speed 4 / Reverse. Set aside.

    Creamy Mushroom Sauce:

    1. Place milk, cream and packets of soup into TM bowl and cook 10 mins / 90°C / speed 4.
    2. Add curry blend and shredded chicken and with aid of spatula stir through. Cook 5 mins / 90°C / spoon soft / Reverse.
    3. Spoon chicken mixture into vol au vent cases and place in a moderate oven for approx. 10 mins.

    Notes

    The mixture freezes well. Perfect savoury finger food

    © 2023 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.

     

    Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.

    If you have enjoyed this recipe then please consider leaving a comment.  It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.

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    Reader Interactions

    Comments

    1. Lisa Sipple says

      December 04, 2017 at 10:02 pm

      Can these be served cold as Christmas finger food?

      Reply
      • thermofun says

        December 06, 2017 at 1:39 pm

        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! :)

        Reply
    2. Nicole says

      June 20, 2017 at 5:36 pm

      When steaming the chicken in the simmering basket, do you need to put any water in the bowl?

      Reply
      • thermofun says

        June 21, 2017 at 3:49 pm

        Yes Nicole pour in water to above the blades. :)

        Reply
    3. Katherine says

      February 25, 2016 at 11:43 pm

      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

      Reply
      • thermofun says

        February 26, 2016 at 11:00 am

        Thanks Katherine. They also make a great 'finger food' if you are entertaining too. :)

        Reply
    4. Kdavie says

      February 04, 2016 at 8:10 pm

      This was so yum! And I had plenty of sauce left over for pasta the next night. Thanks so much :)

      Reply
      • thermofun says

        February 04, 2016 at 8:33 pm

        Glad you enjoyed it :) It is one of my sneaky favs!

        Reply
    5. Melissa says

      March 16, 2015 at 11:51 pm

      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?

      Reply
      • thermofun says

        March 17, 2015 at 3:48 pm

        HI Melissa - oh pleased to hear hubby is willing! :)
        Yes I would think that would work. I'd love to hear how it goes. :)

        Reply
    6. Cherie says

      January 25, 2015 at 2:01 pm

      These were really nice. A great change, something different

      Reply
    7. Angela says

      December 17, 2014 at 10:14 pm

      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.

      Reply
      • thermofun says

        December 20, 2014 at 6:16 pm

        Hi Angela - I will work on a soup mix for you! :)

        Reply
    8. Joanne says

      December 13, 2014 at 12:52 pm

      Very nice. You could even use this as a cob loaf filling?

      Reply
      • thermofun says

        December 13, 2014 at 2:09 pm

        That's a great idea using it as a cob loaf filling Joanne! :)

        Reply
    9. Jenni Atkins says

      October 21, 2014 at 12:48 pm

      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 :-)

      Reply
      • thermofun says

        October 21, 2014 at 8:23 pm

        Thanks Jenni - great that your fussy one enjoyed it too! :)

        Reply
    10. joyce says

      September 17, 2014 at 12:06 pm

      so the stock is reserved for other recipes?

      Reply
      • thermofun says

        September 18, 2014 at 2:44 pm

        Yes Joyce - I just put it in the freezer and then use it as liquid chicken stock for when I need it.

        Reply
    11. Helen says

      September 03, 2014 at 7:53 am

      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

      Reply
    12. Kellie says

      January 02, 2014 at 6:38 pm

      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!

      Reply

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