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Level
very easy
Prep Time
10 mins
Total Time
25 mins
Serves
8

Ingredients

125
butter
ml
1
onion(s)
125
flour
ml
1500
milk
ml
To taste,
salt and pepper
3
carrot(s)
3
celery
stalk(s)
10
olive oil
ml
227
mushrooms
g
250
frozen green peas
ml
4
chicken breasts
8
store-bought vol-au vent pastry shells

Directions

Step 1
For bechamel sauce, melt butter in a saucepan over medium-high heat. Add onion and sweat for a few minutes until translucent.
Step 2
Whisk in flour and heat for 1 to 2 minutes, stirring constantly.
Step 3
Whisk in milk, stirring constantly to prevent lumps from forming. Cook over medium-high heat for 7 to 8 minutes, until thickened. Season to taste. Set aside.
Step 4
Cook carrots and celery in a little water until tender. Drain and set aside.
Step 5
Fry mushrooms in oil in a skillet over medium-high heat.
Step 6
Add all vegetables and chicken to bechamel sauce, then heat through.
Step 7
Pour sauce into vol-au-vent pastry shells, then cover with caps. Serve with green salad.