Go Back
–+ servings
Chicken & Mushroom Vol-au-Vent

Comforting Chicken & Mushroom Vol-au-Vent for Cozy Evenings

This Chicken & Mushroom Vol-au-Vent is a delightful blend of flaky pastry, creamy chicken, and earthy mushrooms, perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 vol-au-vent
Course: Chicken
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups diced cooked chicken breast Substitution: Can use diced tofu for a vegetarian option.
  • 8 ounces button or cremini mushrooms Substitution: Use a mix of mushrooms like shiitake or portobello for diversity.
  • 2 tablespoons butter Substitution: Olive oil for a dairy-free version.
  • 1 medium onion
  • 2 cloves garlic
  • 2 tablespoons all-purpose flour Substitution: Use gluten-free flour for a gluten-free option.
  • 1 cup chicken stock Homemade preferred for best results.
  • 1 cup heavy cream Substitution: Coconut or cashew cream for a dairy-free variant.
  • 1 handful fresh thyme or parsley
  • to taste salt
  • to taste black pepper
For the Pastry
  • 4 shells puff pastry shells Pre-made for convenience or homemade for a gourmet touch.

Equipment

  • Oven
  • Sauté Pan
  • Baking Tray
  • Parchment Paper
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C) if using homemade puff pastry shells. Prepare a baking tray lined with parchment paper.
  2. If using pre-made puff pastry shells, place them on the prepared baking tray and bake for 15 to 20 minutes until puffed and golden brown.
  3. Melt 2 tablespoons of butter in a sauté pan over medium heat. Add one finely chopped onion and two minced garlic cloves. Sauté for 3 to 4 minutes until the onions are translucent.
  4. Add 8 ounces of sliced mushrooms to the pan and cook for 5 to 7 minutes until moisture evaporates and they begin to brown.
  5. Incorporate 2 cups of diced cooked chicken and stir for 4 to 5 minutes until heated through.
  6. Sprinkle 2 tablespoons of flour over the mixture and stir well. Gradually pour in 1 cup of chicken stock while stirring until thickened, about 1 minute.
  7. Pour in 1 cup of heavy cream and bring to a simmer, stirring occasionally until thick and creamy.
  8. Remove from heat, stir in fresh herbs, salt, and pepper. Fill cooled pastry shells with the mixture, mounding slightly.
  9. Serve warm for the best experience, allowing everyone to enjoy the flaky pastry and savory filling.

Nutrition

Serving: 1vol-au-ventCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Keep puff pastry chilled before baking for the best results. Ensure chicken is fully cooked and mushrooms are browned adequately for optimal flavor.

Tried this recipe?

Let us know how it was!