Chicken Vol au vent with Buttered Leeks
Production: 2 – Serving
Preparation: 10 Minutes
Cooking: 10 Minutes
A delicious quick meals to help “use” the remains of the previous day’s chicken.
You can easily vary the vegetables in the sauce and side dishes as well as the spices.
For us it is with sea salt, Madagascar pepper and fresh nutmeg that we like it.
Vol au vent crust – 
Cooked Chicken – [1 cup] (250 ml.)
Carrots – [1/2 cup] (125 ml.)
French Shallots – [1/2 cup] (125 ml.)
Leek – 
Flour (all purpose) – [3 tablespoons] (45 ml.)
Olive oil – [3 tablespoons] (45 ml.)
Milk – [1 cup] (250 ml.)
Butter – [1/2 cup] (125 ml.)
Ground Nutmeg – [1/4 teaspoon] (1 ml.)
Pepper – [1/2 teaspoon] (3 ml.)
Salt – [1/2 teaspoon] (3 ml.)
Paprika – [1/2 teaspoon] (3 ml.)
1- Cut the carrots into small cubes and chop the shallots.
2- Cut the chicken into pieces.
3- Cut the leeks into rings.
4- In a medium saucepan, heat oil and cook the carrots and shallots over medium heat.
5- When the shallots are turning clear, add the chicken and keep warm over low heat.
6- In a medium saucepan, place half the butter and melt over medium heat.
7- Add flour and stir with a whisk while heating to cook the flour.
8- Add the milk, stirring constantly until thickened. Add milk if the sauce is too thick.
9- Pour the chicken, carrots and shallots mixture in the sauce and mix well.
10- Add salt, pepper and nutmeg. Keep warm over low heat.
11- Wipe the skillet and melt remaining butter in it.
12- Cook the sliced leeks in the butter for 3-4 minutes to soften.
13- Put a vol au vent crust on each plate and pour the chicken sauce in it.
14- Place half the leeks on each plate.
15- Decorate with paprika.