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.
Ingredients
Scale:
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
Instructions
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.
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.
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.
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.
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.
Gently spoon the creamy chicken filling into each puff pastry shell.
Optionally, garnish with fresh herbs and serve warm.
