Chicken Vol Au Vent is a classic French pastry that has captivated many with its delicious, flaky crust filled with creamy chicken filling. This elegant dish is perfect for an appetizer at a festive party or as a comforting main course for an elegant dinner party. The combination of homemade vol au vent shells and a rich chicken and mushroom filling makes this a gourmet experience that will impress your guests. The delicate layers of puff pastry offer a satisfying crunch, while the creamy filling adds a luxurious touch. Let’s dive into how to create this delightful dish!

Ingredients

• For the Vol Au Vent Shells:
  • 1 package (about 14 oz) of frozen puff pastry, thawed. Be sure to select high-quality pastry for the best texture and flavor, as this is the foundation of your dish.
  • 1 egg, beaten (for egg wash). This will give your shells a beautiful golden color and shiny finish when baked.
• For the Chicken Filling:
  • 2 cups cooked chicken, diced (use rotisserie chicken for convenience, as it saves time and ensures tenderness).
  • 1 cup mushrooms, sliced (preferably cremini or button mushrooms for their earthy flavor).
  • 1/2 cup onion, finely chopped (use yellow or sweet onions for a mild, sweet taste).
  • 2 cloves garlic, minced (fresh garlic enhances the overall aroma and flavor).
  • 1 cup chicken broth (homemade or low-sodium store-bought for a healthier option).
  • 1 cup heavy cream (for a rich and velvety sauce).
  • 2 tablespoons butter (unsalted is preferred to control saltiness).
  • 2 tablespoons all-purpose flour (to thicken your sauce).
  • 1 teaspoon dried thyme (for a lovely herbal note).
  • Salt and pepper, to taste (freshly ground pepper enhances the dish’s flavor).

Steps / Instructions

1. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a floured surface to a thickness of about 1/8 inch. Cut out circles using a 4-inch round cutter. You will need two circles per vol au vent. Ensure the edges are clean for a professional appearance. You can also use a smaller cutter (about 2 1/2 inches) to cut a smaller circle in the center of half the circles to create a ring, which adds an impressive look.
2. Assemble the Shells: Place the larger circles on a baking sheet lined with parchment paper to prevent sticking. Brush the edges of each circle with the beaten egg for that golden shine. Place the smaller circles on top of half of the larger circles, pressing gently to adhere. This will create a raised border, which gives the vol au vent its distinctive look. Brush the tops with more egg wash for extra gloss.
3. Bake the Shells: Bake in the preheated oven for about 15-20 minutes or until golden brown and puffed. Keep an eye on them to prevent over-browning; the pastry should rise beautifully. Remove from the oven and set aside to cool slightly, allowing them to firm up.
4. Prepare the Chicken Filling: In a large skillet, heat the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes. The aroma should be delightful at this point. Then, add the mushrooms and continue to cook until they are tender and browned, about 5-6 minutes, stirring occasionally to ensure even cooking.
5. Make the Creamy Sauce: Sprinkle the flour over the mushroom mixture and stir to combine, cooking for about 1 minute to eliminate the raw flour taste. Slowly pour in the chicken broth while continuously stirring to avoid lumps, creating a smooth mixture. Cook until the mixture thickens, about 2-3 minutes. Stir in the heavy cream, diced chicken, dried thyme, salt, and pepper. Cook for another 2-3 minutes until warmed through and creamy, allowing all the flavors to meld together.
6. Fill the Vol Au Vent Shells: Gently spoon the creamy chicken filling into each puff pastry shell. Ensure to fill generously for maximum flavor, but be careful not to overfill to avoid spillage.
7. Serve: Optionally, garnish with fresh herbs like parsley or thyme for added flavor and presentation. Serve warm and enjoy your Chicken Vol Au Vent, savoring each flaky bite!

Tips & Tricks

• Ingredient Quality: Use high-quality chicken and fresh mushrooms for the best flavor. Rotisserie chicken can save time and still taste delicious, making it a great option for busy cooks.
• Make Ahead: You can prepare the filling a few hours in advance and reheat it before filling the shells. The pastry shells are best baked fresh, but you can prepare them in advance and freeze them, then bake from frozen. This makes it an excellent option for entertaining.
• Common Mistakes: Don’t overcrowd the filling in the shells, as this can cause them to collapse. Ensure the baking sheet is properly lined to prevent sticking. Additionally, avoid opening the oven too frequently while baking, as this can affect the puffing of the pastry.
• Storage: If you have leftovers, store the filled vol au vent in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispness, as microwaving may make the pastry soggy.

Variations

• Vegetarian Option: Substitute the chicken with a mix of vegetables like spinach, bell peppers, and zucchini, along with the mushroom filling for a delicious vegetarian version that is just as satisfying.
• Gluten-Free Alternative: Use gluten-free puff pastry available at many grocery stores to cater to gluten-free diets, ensuring everyone can enjoy this delightful dish.
• Flavor Twists: Add different herbs or spices, like rosemary or paprika, to enhance the flavor profile of your dish. You can also incorporate a splash of white wine for an extra layer of depth in the sauce.

Print

Chicken Vol Au Vent

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Appetizer Cuisine: French Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

30 min

🍳

Cook Time

20 min

🔥

Calories

—

Chicken Vol Au Vent is a classic French pastry that has captivated many with its delicious, flaky crust filled with creamy chicken filling. This elegant dish is perfect for an appetizer at a festive party or as a comforting main course for an elegant dinner party. The combination of homemade vol au vent shells and a rich chicken and mushroom filling makes this a gourmet experience that will impress your guests.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• 1 package (about 14 oz) of frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 2 cups cooked chicken, diced
• 1 cup mushrooms, sliced
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Directions

1.

Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a floured surface to a thickness of about 1/8 inch. Cut out circles using a 4-inch round cutter. You will need two circles per vol au vent.

2.

Place the larger circles on a baking sheet lined with parchment paper. Brush the edges with the beaten egg. Place the smaller circles on top of half of the larger circles, pressing gently to adhere. Brush the tops with more egg wash.

3.

Bake in the preheated oven for about 15-20 minutes or until golden brown and p￭. Remove from the oven and set aside to cool slightly.

4.

In a large skillet, heat the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes. Then, add the mushrooms and cook until they are tender and browned, about 5-6 minutes.

5.

Sprinkle the flour over the mushroom mixture and stir to combine, cooking for about 1 minute. Slowly pour in the chicken broth while stirring to avoid lumps, and cook until the mixture thickens, about 2-3 minutes. Stir in the heavy cream, chicken, thyme, salt, and pepper, cooking until warmed through.

6.

Gently spoon the creamy chicken filling into each puff pastry shell.

7.

Optionally, garnish with fresh herbs and serve warm.

Nutrition Facts