Chicken and Champignon Vol au Vents

Filled vol au vent cases are a perfect quick after work meal. I often make my filling and freeze individual serves in zip lock bags ready to thaw and fill vol au vent cases and bake fresh when needed. The Tefal Cuisine Companion steams the chicken and prepares the bechamel sauce to perfection effortlessly.

Note: You will need to reserve 350 gms of stock after steaming the chicken breasts.

Note: I always add herbs and spices especially sweet paprika to filling and sprinkle fresh herbs over after baking. I find the filling can be a bit bland without the herbs and spices but that is just my personal taste.

8 Vol au Vent Cases
600 gms skinless chicken breast cut into thirds
1 tablespoon olive oil
Red Capsicum 2 tablespoon diced
Green Capsicum 2 tablespoon diced
375 gms milk
350 gms reserved stock
85 gms plain flour
135 gms butter diced
1 tin champignons drained well and sliced
1 tablespoon white wine optional
Hungarian Sweet Paprika to taste (I used 1 teaspoon)
Herbs e.g. Thyme, Tarragon.
Seasoning to taste
Add 700 mls water with one vegetable or chicken stock cube or 1 tablespoon stock paste added to water in CC bowl. No Blade. Stopper Maxi.
Add chicken to internal steam  basket
Select Steam P1:20-25 mins or until chicken is cooked through.
Remove chicken and reserve 350 gms stock. Wipe out CC with paper towelling.
Dice chicken and set aside.
Insert Mixing Blade. Stopper out.
Add olive oil
Add diced red and green capsicum
Slow Cook P1:5mins scraping bowl as necessary. Leave capsicum in CC bowl and insert Whisk. Stopper in.
Add milk, 350 gms reserved stock and flour
Sp7:1min 30sec
Remove Stopper
Add butter
Sp4:90deg:12mins
Remove whisk
Stir through champignons, white wine, diced chicken, paprika, herbs and seasoning to taste.
Refrigerate until cold before filling vol au vents cases and baking at 160 deg for 20 mins or until filling has heated through. Sprinkle with fresh herbs to serve.