The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These delicate, golden pastry shells hide a treasure within: a velvety, savory chicken and mushroom filling. The delightful aroma of herbs and simmering cream promises an elegant bite. Experience the comforting richness and flaky texture of our exquisite chicken vol au vents recipe, perfect for any gathering.
Classic Creamy Chicken Vol Au Vents Recipe
Course: AppetizerCuisine: FrenchDifficulty: IntermediateServings
6
servingsPrep time
30
minutesCooking time
25
minutesCalories
420
kcalIngredients
2 sheets (about 1.1 lbs or 500g total), thawed Puff Pastry
2 cups, shredded or diced Cooked Chicken
8 oz (225g), cremini or button, sliced Mushrooms
2 tbsp, unsalted Butter
1 large, finely minced (or 1/2 small onion) Shallot
2 cloves, minced Garlic
2 tbsp All-Purpose Flour
1 cup (240ml) Chicken Broth
1/2 cup (120ml) Heavy Cream
1 tsp, chopped Fresh Thyme
1 tbsp, chopped, plus extra for garnish Fresh Parsley
1 tsp Dijon Mustard
1 tsp, fresh Lemon Juice
1/2 tsp, or to taste Salt
1/4 tsp, freshly ground, or to taste Black Pepper
1, large, for egg wash Egg
Directions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Unroll the thawed puff pastry sheets. Using a 3-inch round cutter, cut out 12 circles from each sheet (24 total).
- Place 12 circles on a prepared baking sheet. Using a 2-inch cutter, gently score a smaller circle in the center of each, being careful not to cut all the way through.
- Brush the outer edge of the 12 uncut circles and the scored circles with egg wash. Place the remaining 12 circles on the second baking sheet; these will be your ‘lids’ or extra bases if needed.
- Bake for 12-15 minutes, or until golden brown and puffed. The scored centers will rise; carefully remove them to create a cavity. Set aside to cool slightly.
- Meanwhile, melt butter in a large skillet over medium heat. Add minced shallot and cook until softened, about 3-4 minutes.
- Stir in sliced mushrooms and minced garlic. Sauté until mushrooms are tender and have released their liquid, about 5-7 minutes.
- Sprinkle flour over the mushroom mixture, stirring constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in chicken broth, then heavy cream. Bring to a gentle simmer, stirring until the sauce thickens.
- Stir in shredded cooked chicken, fresh thyme, parsley, Dijon mustard, and lemon juice. Season with salt and black pepper to taste.
- Spoon the creamy chicken filling generously into the baked vol au vent cases. Garnish with extra fresh parsley if desired.
- Serve immediately while warm, savoring each flaky, rich bite.
Notes
- Chef’s Secret: For extra depth of flavor, roast your chicken with herbs before shredding. Alternatively, use a store-bought rotisserie chicken for convenience.
- Storage: Leftover filled vol au vents can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven for best texture.
- Substitution: You can replace cremini mushrooms with white button mushrooms or even a mix of wild mushrooms for a gourmet touch. For a lighter sauce, use half-and-half instead of heavy cream.
Crafting these elegant chicken vol au vents brings a touch of classic French charm to your table. The balance of delicate, flaky pastry with a rich, savory filling makes them an unforgettable treat for any occasion. Whether you’re hosting a sophisticated dinner party or simply seeking a delightful appetizer, this recipe is sure to impress.
We encourage you to experiment with different fillings or explore our comprehensive guide to shredded chicken recipes to perfect your base chicken, or perhaps get inspired by delicious rotisserie chicken recipes for a quick prep shortcut. For those eager to delve deeper into classic vol-au-vent techniques, or to learn about the fascinating history of the vol-au-vent, there’s always more to discover. You can also explore other chicken and mushroom vol-au-vent variations to expand your culinary repertoire. We hope you enjoyed creating and sharing this delightful dish!
