• thumbnail image 1
Print to PDF

Print recipe

Creamy Chicken Vol au Vents - ThermoFun



0 portion(s)

Creamy Chicken Vol au Vents

  • 500g chicken thigh or breast meat
  • 400g milk
  • 200g cream
  • 1 package Continental Cream of Mushroom Cup of Soup, 4 pack box (total 70g) (use all 4 packs).
  • 1 tsp ThermoFun Curry Blend, //thermofun.com/thermofun-curry-blend-recipe/
  • Vol au Vent cases

Recipe's preparation

    Cooking and shredding chicken
        1. Place large cubes of chicken in simmering basket and cook 20 mins / Varoma / speed 2 – with water above the blades.
        2. Drain liquid and keep as stock.
  1. To Shred Chicken

    Place chicken in bowl and mince 4 sec / speed 4 / Reverse. Set aside.

  3. Creamy Mushroom Sauce

    1. Place milk, cream and packets of soup in TM bowl and cook 10 mins / 90°C / speed 4.
    2. Add curry blend and shredded chicken and cook 5 mins / 90°C / spoon soft / Reverse.
    3. Spoon chicken mixture into vol au vent cases and place in a moderate oven for approx 10 mins.

Accessories you need



This fills 24 small vol au vent cases or 12 medium.

The vol au vents are perfect as a savoury finger food.

Can also serve with rice and salad or vegetables.

The mixture freezes well.

This recipe was given to me about 10 years ago which I've always done in a pot.  So much easier in the TM where no standing by the stove and stirring the sauce until it thickens is required!  tmrc_emoticons.)

For more decadent recipes head over to my website: //thermofun.com/


You can also find me on my facebook page ThermoFun




This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.