Chicken vol-au-vent on grilled croissants

  • Preparation 30 min
  • Cooking 45 min
  • Servings 4 to 6
  • Freezing I do not suggest


Ingredients for the dry rub

  • 525 g of chicken breasts by Exceldor, trimmed and boned
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Provence herbs
  • Olive oil
  • Salt and pepper from the mill

Ingredients for the vegetables

  • 3 garlic cloves, finely chopped
  • 1 leek, thinly sliced
  • Olive oil
  • 3 Nantes carrots cut in half lengthwise, sliced ​​thinly
  • 227 g white mushrooms, sliced
  • 1 cup cooked edamame beans

Ingredients for the sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 pinches nutmeg
  • 375 g maple bacon cooked crispy, coarsely chopped
  • 6 croissants cut in half, lightly grilled in the oven
  • 170 g Le Fin Renard cheese grated



  • Preheat the oven to 400°F.
  • In a large bowl, add the spices, season with salt and pepper and mix. Pour the mixture over the chicken breasts and drizzle with olive oil. Mix well to coat the breasts.
  • Place the breasts on a baking sheet and place in the oven. Bake for about 25 minutes or until the chicken is no longer pink and the internal temperature reaches 165°F. Cut in dice and reserve.
  • In a large skillet over medium heat, add the garlic and leek followed by a drizzle of olive oil. Season with salt and pepper and cook for 3 to 4 minutes, stirring constantly.
  • Add the carrots and cook for 7 to 8 minutes to soften.
  • Add mushrooms, edamame beans, a drizzle of olive oil and season with salt and pepper. Cook for 2 minutes, stirring. Keep warm.
  • In a saucepan over medium heat, melt the butter. Add the flour and mix to form a roux. Cook for 2 minutes, stirring.
  • Add chicken broth, milk, nutmeg and season with salt and pepper. Mix with a whisk to dilute the roux. Cook for 3 to 5 minutes to thicken the sauce.
  • Add vegetables, chicken and bacon then mix. Remove from heat.
  • Spread the croissants and smother with chicken sauce. Garnish with cheese and serve immediately!