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Hi everyone!

Vol-au-vent is a dish you can get in many Belgian restaurants.

But you can also make it at home. It’s a lot of work, but definitely worth the effort. And it freezes well too, so you only need to heat it when you come home after a long day at work. Eeasy peasy!

Happy cooking.





  • 225 g diced white onion
  • 4 tbsp olive oil
  • 2 chicken thighs (800 g)
  • 1 chicken breast (200 g)
  • Salt
  • Pepper
  • 1 l chicken stock
  • 300 g ground turkey
  • 500 g mushrooms
  • 1 chicken stock cube
  • 100 g flour
  • 250 ml cream


  • Heat 2 tbsp of olive oil over medium heat.
  • Sauté the onion for 5 minutes.
  • Add the chicken and season with salt and pepper.
  • Pour in water until the chicken is just covered and bring to a boil.
  • Lower the heat and let it simmer for 30 minutes.
  • Meanwhile make the meatballs and put them in the fridge when you’re done within 30 minutes.
  • Drain the chicken in a colander put over a pot so you can keep the stock.img_0802
  • Tear the chicken in pieces, make sure not to burn yourself.
  • Set aside 250 ml of the stock to cool off.
  • Cook the meatballs in some of the stock until they float, then drain them and set them aside.
  • Sauté the mushrooms in 2 tbsp of olive oil until they are cooked.
  • Add a stock cube and 750 ml chicken stock and bring to a boil.
  • Mix the flour with the 250 ml cold chicken stock and pour it in the mushroom mixture.
  • Keep stirring and bring the liquid to a boil and keep it bubbling for three minutes until it has thickened.
  • Finally add the cream, meatballs and chicken meat.img_0812
  • Stir well and serve.

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