Creamy Chicken and Mushroom Vol-au-Vents

Prepare Vol-au-Vent Shells

1. 1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. 2Unroll the puff pastry. Using a 10 cm (4 inch) round cutter, cut out 8 circles. With a smaller 7 cm (2.8 inch) cutter, cut out the centers of 4 of the circles, creating rings.
3. 3Place the 4 solid circles on the prepared baking sheet. Brush them with egg wash. Carefully place a pastry ring on top of each solid circle, pressing gently to adhere.
4. 4Brush the top of the rings with egg wash. Bake for 15-20 minutes, or until golden brown and puffed. Remove from oven and gently press down the centers of the vol-au-vents with a spoon to create a hollow for the filling. Set aside.

Prepare Filling

1. 1While the vol-au-vents are baking, melt butter in a large skillet or pot over medium heat. Add diced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. 2Add chopped onion to the same skillet and sauté until softened, about 3-4 minutes. Add sliced mushrooms and cook until their liquid has evaporated and they are lightly browned, about 5-7 minutes.
3. 3Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in the plain flour and stir continuously for 1 minute to cook off the raw flour taste.
4. 4Gradually pour in the white wine, stirring constantly, then slowly add the chicken broth, continuing to stir until the sauce thickens and is smooth. Bring to a gentle simmer.
5. 5Reduce heat to low and stir in the crème fraîche. Return the cooked chicken to the skillet. Season with salt and black pepper to taste. Simmer for 2-3 minutes, allowing the flavors to meld, then stir in fresh parsley.

Assemble and Serve

1. 1Carefully spoon the creamy chicken and mushroom filling into the baked vol-au-vent shells.
2. 2Serve immediately, garnished with extra fresh parsley if desired.