Chicken Vol au vent

• 2 piece of chicken breast
• dash salt & pepper
• 1 tsp olive oil
• 1 carrot
• 1 celery
• 1/2 chopped onion
• 1 clove garlic cloves
• 1/2 cup fresh mushrooms
• 1 tsp unsalted butter
• 2 tsp all-purpose flour
• 1 cup heavy cream liquid
• 1 puff pastry

1. Cut your chicken breast in thin slices.
2. Chopped the carrot, celery, onion and garlic.
3. Put the puff pastry in some small ramequin.
4. Stir fry all the veggies first with olive oil , salt & pepper.
5. Stir fry your chicken with salt & pepper with olive oil.
6. Prepare your roux, in a pot put medium heat the butter.
7. Add step the flour whipped add the cream step by step.
8. Never stop to whippe.
9. The bechamel is done.
10. Need to be a bit heavy but not liquid.
11. Pour the chicken inside the ramequin on top the puff padtry but not the grease.
12. Add the veggies on top of the chicken.Add the bechamel everything need to be cover but not too much also
13. Cook at 350AF slowly its cook when your puff pastry id golden.

chicken, salt, olive oil, carrot, celery, onion, garlic, fresh mushrooms, butter, flour, heavy cream liquid, pastry

Taken from cookpad.com/us/recipes/354143-chicken-vol-au-vent (may not work)