Creamy Chicken Vol au Vent

Cooking Time
60 Minutes


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  • g Marvel Milk Powder
  • g puff pastry, ready rolled
  • g chicken legs
  • g butter unsalted
  • g plain flour
  • g litres water
  • g Bisto Chicken Bouillon Paste
  • g parsley
  • g bay leaf
  • g asparagus, cooked and chopped

  • 1

    Step 1

    Preheat the oven to 200°C (180°C for fan assisted ovens) /Gas Mark 7. Dissolve the Marvel in one or two tablespoons of cold water, set aside
  • 2

    Step 2

    Cut ten rounds of pastry 11cm (41⁄4”). Using a slightly smaller cutter dipped in oil make an incision halfway through each leaving approximately a half inch border.
  • 3

    Step 3

    Lightly egg wash and rest for 20 minutes then bake in the preheated oven for approximately 15-20 minutes.
  • 4

    Step 4

    When cool remove the lids carefully with a small knife and scrape out any uncooked pastry. Set aside and keep warm.
  • 5

    Step 5

    To cook the chicken place in a saucepan, add an onion, bay leaf and parsley stalks, cover with the measured water, bring to the boil over medium heat, cover with a lid and cook for 20 minutes or until the chicken is thoroughly cooked to the core.
  • 6

    Step 6

    Remove the chicken from the pan, set aside and shred or cut into small pieces, keep hot. Flavour and season the chicken liquor with the Bisto Chicken Bouillon Paste and set aside
  • 7

    Step 7

    For the creamy veloute, melt the butter in a thick bottomed saucepan, add the flour and mix in. Cook for a few minutes over a gentle heat without colouring, remove from the heat to allow the roux to cool.
  • 8

    Step 8

    Gradually add the hot chicken stock and stir until smooth. Reduce the heat and simmer for 20 minutes.
  • 9

    Step 9

    Whisk in the diluted Marvel until the sauce is thick, smooth and creamy. Add the chicken and asparagus, bring to the boil and simmer for 2 minutes.
  • 10

    Step 10

    Evenly divide between the Vol au Vent cases, cover with a pastry lid and serve.


  • 125 g Marvel Milk Powder
  • 750 g puff pastry, ready rolled
  • 1.25 g chicken legs
  • 75 g butter unsalted
  • 75 g plain flour
  • 1.5 g litres water
  • 50 g Bisto Chicken Bouillon Paste
  • 3 g parsley
  • 1 g bay leaf
  • 200 g asparagus, cooked and chopped