December Recipes – Chicken Vol-au-Vents

The Escapades

by Jacquie Underdown

This is an incredibly decadent recipe of rich, creamy, cheesy goodness, so it is best to eat on special occasions only. My mother-in-law hauled this recipe through from the days of fat and flavour as a reminder of how good food can be, and makes it every Christmas.

Chicken vol-au-vents can be made in advance and re-heated on Christmas day, so you’re not spending all day in the kitchen. For someone like me, who also has their birthday on Christmas Day, this recipe is perfect.


  • 2 large chicken breasts, whole
  • 20 palm-sized vol-au-vent cases
  • 1L water
  • 2 chicken stock cubes
  • 3 stalks of spring onions, chopped
  • 2 handfuls of mushrooms, sliced
  • 2 tbsp. cornflour
  • 500 g of grated tasty cheddar cheese
  • 500 mL of thickened cream (do not use low fat, it will split. Trust me, I’ve tried repetitively.)
  • 1 tbsp. Dijon mustard
  • 1 tbsp. seeded…

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