Creamy Chicken & Mushroom Vol-Au-Vents

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings (2 vol-au-vents and 1/4 filling per serving)
Calories: 339kcal


  • 8 Jus Rol 17g medium sized frozen vol-au-vent cases (approx. 69 calories per case)
  • 3 cloves garlic
  • 500 g diced chicken breast
  • 1 kcal spray
  • 200 g sliced chestnut mushrooms
  • 100 g extra light cream cheese
  • 20 g plain flour
  • 200 mls chicken stock (made with 1 chicken stock cube)
  • Parsley
  • 1 kcal spray
  • Salt & pepper


  • Bake the vol-au-vents according to packet instructions.
  • Meanwhile, heat a pan on a medium heat and spray with 1 kcal spray.
  • Add your diced chicken breast and cook until white throughout and brown on each side.
  • While you are waiting for the chicken to cook, add the flour to a small bowl and mix in 1-2 tablespoons of water until fully disolved. Stir the chicken stock into the flour mixture.
  • Remove the chicken from the pan and set aside.
  • Add the pan back to the heat and spray again with 1 kcal spray.
  • Add the mushrooms to the pan and cook until starting to brown.
  • Add in the garlic and cook for one 1 minute.
  • Pour in the chicken stock and bring the sauce to a simmer.
  • Stir in the light cream cheese and stir until the sauce is smooth and starting to thicken.
  • Taste and season with salt and black pepper.
  • Add the chicken back in to the pan and heat for 2-3 minutes.
  • Stir in the chopped parsey and serve 1/4 of the chicken mixture over 2 vol-au-vent cases per serving.


Serving: 1serving | Calories: 339kcal | Carbohydrates: 19g | Protein: 36g | Fat: 13g