Chicken Vol Au Vent

Ingredients

• 1 sheet (about 1 pound) of frozen puff pastry, thawed
• 2 cups cooked chicken, shredded or diced
• 1 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thick. Cut out circles using a cookie cutter or a glass, about 3-4 inches in diameter.
3. For half of the circles, cut a smaller circle (about 1 inch in diameter) in the center to create a ring. Brush the edges of the larger circles with egg wash (1 beaten egg) and place the rings on top.
4. Bake in the preheated oven for 15-20 minutes, or until golden brown and p￭.
5. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes. Add the mushrooms and cook until golden brown.
6. Sprinkle the flour over the sautéed vegetables and stir well. Gradually whisk in the chicken broth and bring to a simmer, allowing the mixture to thicken for about 3 minutes.
7. Lower the heat and stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste.
8. Gently fold in the cooked chicken, combining until well coated with the creamy sauce.
9. Spoon the creamy chicken filling into the baked pastry shells, generously filling each one.
10. Sprinkle with chopped fresh parsley before serving.