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Easy Chicken Vol-au-Vents Recipe in 30 Minutes!

Chicken Vol-au-Vents Recipe

Flaky puff pastry shells filled with creamy chicken, mushrooms, and herbs—these Chicken Vol-au-Vents are elegant, comforting, and ideal for holidays, dinner parties, or turning leftovers into something magical.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine French
Servings 6
Calories 340 kcal

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.
    A top-down view of a stainless steel saucepan containing warm chicken stock with a bay leaf floating on top, set over a white marble countertop. A measuring cup and a small dish with an additional bay leaf sit beside the pan. This step sets the base flavor for the dish and enhances aroma in the final recipe.
  • In another pan, melt butter and sauté minced onion/shallot until soft.
    A stainless steel saucepan over a white marble surface contains melted butter and minced onion being sautéed with a wooden spatula. The onions are beginning to soften and turn translucent. A glass bowl with more butter and another with minced shallots sit nearby, showing the ingredients in progress as they build flavor for the creamy filling.
  • Add mushrooms and garlic; cook until mushrooms are golden.
  • Stir in flour, then splash in white wine and cook for 1–2 minutes.
    Chopped oyster mushrooms and minced garlic are added to sautéed onions in a stainless steel saucepan, placed on a white marble countertop. The mushrooms are turning golden as they cook down, releasing their moisture and flavor. Garlic adds a fragrant base to the mixture, enriching the depth of the creamy chicken and mushroom filling.
  • Slowly add warm chicken stock (remove bay leaf), stirring until sauce thickens.
    The mushroom and onion mixture in the stainless steel saucepan is being stirred with a wooden spatula while flour is added to form a roux. A splash of white wine is being poured in, creating a bubbling, thickened base. This step is key to forming the rich, velvety texture of the vol-au-vent filling.
  • Add diced chicken, crème fraîche, mustard, salt, and pepper; simmer gently.
    Warm chicken stock is being poured into the thickened mushroom mixture in the saucepan, placed on a white marble countertop. The bay leaf has been removed, and the sauce is now bubbling and becoming creamy. This step integrates all the savory base flavors and prepares the sauce to hold the chicken and additional ingredients.
  • Stir in fresh parsley and adjust seasoning to taste.
  • Spoon the mixture into warmed vol-au-vent shells and serve hot.
    Golden vol-au-vent shells are arranged on a white plate over a marble countertop and being filled with the creamy chicken and mushroom mixture using a spoon. The dish is garnished with fresh chopped parsley. The vol-au-vent shells are flaky and warm, ready to be served as a comforting and visually appealing appetizer or main.