The kind of dish that makes you forget you have bills to pay.
🛒 Ingredients (for 4 people… or 1 honest foodie 😄)
For the vol-au-vent:
4 vol-au-vent pastry shells
2 chicken breasts
250 g button mushrooms
1 onion
40 g butter
40 g flour
500 ml chicken broth
200 ml heavy cream
Salt & pepper
Fresh parsley (for that “healthy” illusion)
For the rice:
200 g rice
Fresh parsley
A little butter (because happiness should never be dry)
👨🍳 Instructions
1. Treat the chicken with love 😄
Cut the chicken into small cubes. Nothing fancy, just clean pieces.
Sauté them in a pan with a bit of butter until golden.
Set aside… yes, set aside. Don’t eat it all now 😅
2. The mushrooms take over 🍄
Slice the mushrooms and onion.
Cook them in the same pan until the water evaporates.
If it’s still watery… congrats, you made soup.
3. The sauce – where everything changes 🔥
In a saucepan, melt the butter.
Add the flour and stir to make a roux (relax, you’re not on MasterChef 😄).
Slowly add the chicken broth while stirring to avoid lumps.
Then add the cream… now it starts smelling like success.
4. Final mix 🤤
Add the chicken and mushrooms to the sauce.
Season with salt and pepper. Taste… and taste again… and again…
Now you know why there’s never enough at the end.
5. The rice – the loyal sidekick 🍚
Cook the rice as usual.
Add a knob of butter and some parsley.
Simple, but it does the job like a good friend.
6. Assembly – the Instagram moment 📸
Warm the pastry shells in the oven.
Fill them generously with the creamy chicken mixture.
Put the “lid” on top like a king 👑
Serve with the rice on the side.
💡 Ludo’s Tip:
Sauce too thin? You added too much broth.
Sauce too thick? Congrats, you made cement 😅
→ Add a little cream to fix it.
🍽️ Verdict:
Serve this on the table and people will look at you like you trained with a top chef…
When really, you just used enough butter 😎🔥
