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Creamy Chicken and Mushroom Vol-au-Vents - Image 1

Creamy Chicken and Mushroom Vol-au-Vents

French cuisine
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Creamy Chicken and Mushroom Vol-au-Vents

  1. Pies & Tarts >
  2. Pot Pies & Savory Pies >
  3. Savory Pies & Quiches

Prep: 30 min • Cook: 35 min. Flaky puff pastry shells filled with tender chicken and earthy mushrooms in a rich, velvety cream sauce, perfect for a cozy meal. This classic French dish brings elegance and comfort to any table, highlighting a harmonious blend of delicate pastry and a savory, deeply flavorful filling.

Preparation time
30 min
Cooking time
35 min
Total time
1 hr 5 min
Servings
4
Course
Appetizer
Complexity
Medium
Units:
Scale:

Ingredients

Vol-au-Vent Shells

  • 18oz puff pastry(ready-rolled)
  • 1 pc egg(beaten, for egg wash)

Filling

  • 2 pcs chicken breast(about 14oz, diced)
  • 9oz mushrooms(sliced, cremini or button)
  • 1 pc onion(small, finely chopped)
  • 2 pcs garlic clove(minced)
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 4 1/4 fl oz white wine(dry)
  • 8 3/7 fl oz chicken broth
  • 5 1/8 fl oz crème fraîche
  • 2 tbsp fresh parsley(chopped)
  • salt(to taste)
  • black pepper(to taste)

Instructions

Prepare Vol-au-Vent Shells

  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Unroll 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. Place 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. Brush 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. While 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. Add 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. Stir 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. Gradually 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. Reduce 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. Carefully spoon the creamy chicken and mushroom filling into the baked vol-au-vent shells.
  2. Serve immediately, garnished with extra fresh parsley if desired.

Nutrition

Servings
4
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450 kcal225 kcal1,800 kcal
Protein25 g12.5 g100 g
Fat28 g14 g112 g
Carbs25 g12.5 g100 g

Tips

  • For extra flaky pastry, ensure your puff pastry is very cold before handling and cutting.
  • Do not overcrowd the skillet when browning chicken and mushrooms to ensure even cooking and browning
  • Serve these with a simple green salad to balance the richness of the filling.

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