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Chicken and Asparagus Vol-Au-Vents

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Ingredients Nutrition

  • vol-au-vent cases
  • 1 tablespoon vegetable oil (or olive oil)
  • 1 brown onion (small finely chopped)
  • 2 garlic cloves (minced)
  • 450 g chicken thigh fillets (trimmed cut into 2cm pieces)
  • 2 teaspoons mustard (wholegrain)
  • 12 cup cream
  • cornflour, to thicken (maybe 2 desertspoons)
  • 425 g asparagus (tips and cuts, drained)
  • 2 teaspoons chives (chopped)
  • mixed salad green (to serve)


  1. Preheat oven to 180C (160C fan forced).
  2. Line a baking tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 to 8 minutes or until crisp and then place vol-au-vents on serving plates.
  3. Meanwhile heat oil in medium frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until softened and then add chicken, cook and stir for 3 to 4 minutes or until browned.
  4. Whisk mustard, cream and cornflour in a small jug until smooth.
  5. Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens.
  6. Add asparagus to chicken mix.
  7. Remove from heat and season and then spoon chicken mix into vol-au-vent cases and sprinkle with chives and serve with salad.

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