Chicken vol-au-vent


Chicken vol-au-vent

Chicken vol-au-vent

This is a shortened recipe for chicken vol-au-vent, with less work and faster than the original recipe. Thanks to the manufacturers of stock cubes 🙂 And the result is indistinguishable from the original. 

This is a typical Sunday recipe, for delicious family meals with grandparents, parents and children. 

Do not forget to buy the vidĂ©s in advance, I forget each time. 

It's delicious and even better the next day. If there is any left of course.

Course Main Course
Cuisine Belgium, France, Poultry
Total Time 1 hour
Servings 6 people
Calories 220 kcal


  • 1 whole chicken or chicken fillets
  • 2-3 cubes chicken stock (2 cubes per 1 l of water)
  • 2 tbsp white flour
  • 1 tbsp butter
  • 1 can mushrooms
  • 250-300 g minced meat
  • 1 egg
  • English sauce Worcester sauce
  • breadcrumbs
  • lemon juice
  • salt & pepper
  • 6 vidĂ©s


Preparation of the chicken:

  1. Place the chicken in a large pot and cover with water
  2. Add the chicken stock cubes (3-4 for a whole chicken, 2 for chicken fillets)
  3. Add salt & pepper

  4. Boil until the meat falls of the carcass

  5. Remove the chicken from the broth and let it cool down

  6. Remove all the meat from the chicken and put it in the fridge

Preparation of meatballs:

  1. Place the minced meat in a large bowl

  2. Season with salt & pepper

  3. Add English sauce

  4. Add the egg and the breadcrumbs

  5. Mix everything
  6. If the meat doesn't stick enough to make meat balls, add more breadcrumbs

  7. Roll into small balls

  8. Boil the meat balls in the chicken broth, 5-10 min.

  9. Remove the meat balls from the broth and put them in the fridge for a moment

Preparation of the sauce:

  1. Make a roux of butter and flour
  2. Add the broth bit by bit and stir with a beater to blend it well with the roux

  3. Stop adding broth when the sauce has a good consistency

  4. To better bind the sauce, add 1 egg yolk but don't let the sauce cook anymore (it would cook the egg yolk)

  5. Add to taste: salt & pepper, then lemon juice


  1. Add the sliced ​​chicken meat to the sauce, as well as the mushrooms and meat balls

  2. Serve in vidés

Recipe Notes

Serve with fries, potatoes, croquettes or rice.

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