Preparation 30 min
Cooking time 15 min
- Heat olive oil in a frying pan. Add onion, zucchini, celery, mushrooms and peas. Sautée for a few minutes then season with salt and pepper to taste.
- Add the jar of Alfredo sauce and cooked chicken to the vegetable mixture. Heat until desired temperature.
- Heat vol-au-vent in a pre-heated 350°F oven for about 5 minutes.
- Ladle the vegetable and chicken sauce over the warmed-up pastry shells. Garnish with finely chopped chives or chervil leaves, if desired.