There’s something timeless and joyfully indulgent about Chicken Vol-au-Vents. I was first introduced to these puff pastry pockets of creamy chicken magic at a holiday gathering, where a friend’s French aunt served them as the star of a cozy winter spread.
Ever since, I’ve been hooked. These golden, flaky shells filled with savory mushroom-chicken goodness feel fancy, yet they’re surprisingly easy to pull together with a few smart shortcuts.
What really makes them stand out? It’s the contrast: buttery pastry, a velvety sauce made with crème fraîche and mustard, and that delicate herbal lift from fresh parsley.
The aroma alone—warm shallots mingling with garlic and white wine—is enough to make you pause mid-task and lean into the kitchen.
For a complete, satisfying meal, I love pairing these with garlic mashed potatoes and a glass of chilled virgin sangria mocktail. This recipe’s main benefit? It’s a crowd-pleaser that makes you look like a chef, even if you’re working with leftovers.
With the rise of comfort-forward appetizers at parties and intimate dinners, it’s no wonder vol-au-vents are trending again—proof that classic elegance never goes out of style. They disappear fast. Always.
Why You Will Be Hooked?
- It’s lighter than heavy casseroles, thanks to the airy puff pastry and fresh herbs—comforting but not too rich.
- I always make this when I want to impress without stressing – it’s such a reliable “fancy” dish with surprisingly minimal effort.
- I’ve tried it with leftover rotisserie chicken, and it still tastes elegant, which is perfect for busy weekdays.
- My kids love helping fill the shells, making it a little bonding moment that turns into a restaurant-style dinner.
- I once served it for a bridal brunch, and the guests were obsessed—it instantly elevates the vibe.
Chicken Vol-au-Vents Recipe
Equipment
- Medium saucepan
- Wooden Spoon or Spatula
- Measuring cups & spoons
- Small whisk
- Knife & chopping board
- Oven or toaster oven (to warm vol-au-vent shells)
Ingredients
- 1 cup/250 ml chicken stock
- 1 bay leaf
- 3 tablespoons butter
- 1 onion or large shallot minced
- 4 ounces/110 g mushrooms trimmed and chopped (we used oyster, and ripped them)
- 1 clove garlic minced
- 1 tablespoon all-purpose flour
- A splash of white wine about 2 tablespoons
- 2 cooked chicken breasts diced
- 1/4 cup/60 ml creme fraiche
- 1 to 2 teaspoons mustard
- Salt and pepper
- A few handfuls of chopped fresh parsley
- 6 vol au vent shells
Instructions
- In a saucepan, heat chicken stock with the bay leaf and set aside.
- In another pan, melt butter and sauté minced onion/shallot until soft.
- Add mushrooms and garlic; cook until mushrooms are golden.
- Stir in flour, then splash in white wine and cook for 1–2 minutes.
- Slowly add warm chicken stock (remove bay leaf), stirring until sauce thickens.
- Add diced chicken, crème fraîche, mustard, salt, and pepper; simmer gently.
- Stir in fresh parsley and adjust seasoning to taste.
- Spoon the mixture into warmed vol-au-vent shells and serve hot.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 340kcal |
| Carbohydrates | 22g |
| Protein | 20g |
| Fat | 20g |
| Sugar | 3g |
| Sodium | 500mg |
Best Tips From The My Kitchen!
- Use leftover roast chicken for deeper flavor: It adds a beautiful richness you won’t get from just poached or plain chicken breasts.
- Infuse your chicken stock with herbs: Warm the stock with a sprig of thyme or bay leaf for 10 minutes before using—it elevates the entire filling.
- Add a pinch of nutmeg: Just a tiny bit into the crème fraîche mixture gives a subtle warmth and elegance, especially if serving at dinner parties.
- Sauté mushrooms separately first: Cook them until golden before adding to the sauce. This prevents them from releasing excess moisture into the filling later.
- Deglaze the pan well after mushrooms: A splash of white wine helps lift all the caramelized flavor bits stuck to the pan—don’t skip it.
- Use all-butter puff pastry shells if possible: The flavor and crispness are far superior to standard store-bought shells with vegetable shortening.
- Warm the vol-au-vent shells in the oven before filling: This keeps the contrast between crisp pastry and creamy filling absolutely spot on.
- Don’t rush the flour step: Cook it out for a full minute to eliminate the raw flour taste and get a smoother sauce.
- Balance acidity and creaminess: If the filling feels too heavy, a squeeze of lemon juice (right before assembling) brightens everything up beautifully.
- Garnish with fresh herbs just before serving: Parsley, tarragon, or even chives bring fresh color and aroma—skip dried herbs at this stage.
