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Chicken Mushroom Vol-au-Vent

Chicken Mushroom Vol-au-Vent

Master this easy Chicken Mushroom Vol-au-Vent recipe. Flaky puff pastry filled with creamy chicken & mushroom sauce - an elegant French classic ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 shells ready-to-use puff pastry shells
  • 300 g chicken breast cut into small pieces
  • 200 g white button mushrooms sliced
  • 1 onion finely chopped
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 300 ml chicken broth
  • 100 ml heavy cream or crème fraîche
  • 1 pinch ground nutmeg
  • to taste salt
  • to taste black pepper

Equipment

  • Large Skillet
  • Medium Saucepan
  • Whisk
  • Wooden Spoon or Spatula
  • Baking Sheet

Method
 

  1. Preheat your oven to 180°C (350°F) with a baking sheet inside.
  2. Melt 1 tablespoon of butter in a large skillet over medium heat. Add chicken pieces and cook until golden brown. Remove and set aside.
  3. In the same skillet, add the remaining butter, onions, and mushrooms. Cook until onions are soft and mushrooms are browned.
  4. In a saucepan, melt 1 tablespoon of butter. Sprinkle in the flour and whisk for about a minute to make a roux.
  5. Slowly pour in chicken broth while whisking constantly until thickened. Stir in cream, nutmeg, salt, and pepper.
  6. Return the chicken and mushroom mixture to the saucepan and simmer for 2-3 minutes. Adjust seasoning if necessary.
  7. Place puff pastry shells on the preheated baking sheet and bake for about 5 minutes until puffed and crispy.
  8. Fill the warm pastry shells with the chicken and mushroom mixture. Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 380kcalCarbohydrates: 18gProtein: 23gFat: 24gSaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 480mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 6mgCalcium: 6mgIron: 10mg

Notes

Feel free to swap the chicken for leftover turkey or rotisserie chicken for a quicker version. You can use cremini or wild mushrooms for a deeper flavor. To make this gluten-free, check your puff pastry and substitute with gluten-free flour for the roux. Store any leftover filling separately in an airtight container for up to 2 days, and reheat gently on the stove.
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