Creamy Chicken and Mushroom Vol-au-Vent

Thermomix recipe: Creamy Chicken and Mushroom Vol-au-Vent. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g chicken breast, cut into 2-3 cm pieces
• 800 g water (for cooking chicken)
• 4 store-bought puff pastry cases
• 100 g shallots, peeled
• 30 g unsalted butter
• 250 g mushrooms, sliced
• 30 g plain flour
• 200 g chicken stock
• 300 g full-fat milk
• 100 g double cream
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of nutmeg
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Place 500 g chicken breast, cut into 2-3 cm pieces, into the simmering basket.
2. Add 800 g water to the mixing bowl. Insert the simmering basket with the chicken. Cook for 20 minutes / Varoma / Speed 2.
3. Carefully remove the simmering basket. Discard the cooking liquid. Shred the chicken using two forks or set aside to cool slightly and chop into small pieces. Set aside.
4. Clean and dry the mixing bowl. Add 100 g shallots, peeled. Chop for 3 seconds / Speed 5.
5. Scrape down the sides of the bowl. Add 30 g unsalted butter. Sauté for 3 minutes / 120°C / Speed 1.
6. Add 250 g sliced mushrooms to the bowl. Cook for 5 minutes / 120°C / Speed 1 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow for evaporation.
7. Add 30 g plain flour to the bowl. Cook for 2 minutes / 100°C / Speed 1 to cook out the raw flour taste.
8. Add 200 g chicken stock and 300 g full-fat milk to the bowl. Cook for 8 minutes / 95°C / Speed 2 (Reverse), with the simmering basket on the lid.
9. Pause and scrape down the sides and bottom of the bowl. Check the consistency of the sauce. If it is too thick, add a splash more milk or stock. If too thin, cook for another 2-3 minutes / 95°C / Speed 2 (Reverse).
10. Add 100 g double cream, ½ tsp salt, ¼ tsp black pepper, and a pinch of nutmeg. Cook for 2 minutes / 90°C / Speed 2 (Reverse).
11. Add the shredded cooked chicken and sautéed mushrooms to the sauce in the bowl. Mix for 30 seconds / Speed 2 (Reverse) to combine evenly.
12. Preheat your oven according to the instructions on your puff pastry cases (usually 180-200°C). Bake the 4 store-bought puff pastry cases until golden and puffed. Carefully remove the tops of the cases.
13. Spoon the creamy chicken and mushroom filling into the warm pastry cases. Garnish with fresh chopped parsley, if desired. Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.