chicken and asparagus vol-au-vent

Ingredients

• Servings: 36
• 1/4 cup butter
• 1 large onion, finely diced
• 1 (16 ounce) can mushrooms, drained and thinly sliced
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken stock
• 1 (15 ounce) can condensed cream of asparagus soup
• 3 tablespoons dry
• 3 1/2 cups diced cooked chicken breast meat
• 36 frozen puff pastry shells, thawed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• in a large skillet, melt butter over low heat. stir in onions and mushrooms, and saute until onions are soft. stir in the flour and continue to cook for 4 minutes, stirring constantly.
• pour in stock gradually, and continue to stir over a medium heat until thickened. stir in condensed asparagus soup, , and chicken. reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes.
• meanwhile, arrange pastry shells on a 10x15-inch baking sheet. bake in preheated oven until golden brown, about 8 to 10 minutes. allow to cool slightly before spooning equal amounts of the chicken filling into each shell. serve immediately.