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.
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.