Vol-Au-Vent a l'Indienne

This recipe is taken from the 1982 Milk Calendar. Everybody likes chicken. Nobody likes leftovers. So give day-old chicken a new lease on life with this spicy recipe which takes only minutes to prepare.

  • Prep: 15 min
  • Cooking: 10 min
Yields 6 servings
vol au vent a l indienne

Ingredients

  • 6 patty shells (vol-au-vent)
  • 1/4 cup (60 mL) butter
  • 1 cup (250 mL) mushrooms sliced
  • 1/2 cup (125 mL) celery finely chopped
  • 1 apple peeled, cored and finely chopped
  • 1/4 cup (60 mL) green bell pepper chopped
  • 1/4 cup (60 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 1 tsp (5 mL) salt
  • Freshly ground pepper to taste
  • 1/2 tsp (2 mL) curry powder
  • 1 tbsp (15 mL) lemon juice
  • 2 tbsp (30 mL) mayonnaise
  • 1/2 cup (125 mL) frozen peas
  • 3 cups (750 mL) cooked chicken diced

Preparation

Melt butter in medium saucepan; add mushrooms, celery, apple and green pepper; cook until tender, about 5 min. Stir in flour until blended.

Gradually add milk, stirring constantly until mixture thickens and comes to a boil. Add seasonings and lemon juice; simmer for 2 or 3 min. Add mayonnaise, peas and chicken; heat through. Spoon into and over patty shells.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 539 Calories
Protein: 30 g
Carbohydrate: 36 g
Fat: 31 g
Fibre: 2.1 g
Sodium: 647 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 130 mg
Selenium: 73 %
Niacin: 55 %
Vitamin B12: 32 %
Folate: 30 %