Chicken Vol Au Vent is a classic French dish that showcases the beauty of puff pastry and a creamy chicken filling. This elegant dish is perfect for an upscale dinner party or a special brunch gathering. The flaky pastry shell is filled with a savory chicken and mushroom mixture that is both comforting and gourmet, making it a beloved choice in French cuisine. The Chicken Vol Au Vent not only offers a delightful taste but also a visually appealing presentation. Follow this detailed recipe to create your own stunning Chicken Vol Au Vent at home. Your guests will be impressed with both the flavor and the sophistication of this dish.

Ingredients

• Puff Pastry:
  • 1 sheet (about 1 pound) of frozen puff pastry, thawed. For optimal results, choose a high-quality brand to ensure better flakiness and taste.
• Filling:
  • 2 cups cooked chicken, shredded or diced. Any leftover rotisserie chicken works perfectly.
  • 1 cup mushrooms, finely chopped. Cremini or button mushrooms are great choices to add earthy flavors.
  • 1 small onion, finely chopped. A sweet onion can add a nice touch to the overall flavor.
  • 2 cloves garlic, minced. Fresh garlic enhances the flavor profile significantly.
  • 1 tablespoon olive oil. Extra virgin olive oil can provide added richness.
  • 1 tablespoon butter. Use unsalted butter for better control over seasoning.
  • 1/4 cup all-purpose flour. This will help thicken the creamy sauce.
  • 1 1/2 cups chicken broth. Homemade broth is preferable for a more robust flavor, but store-bought works well too.
  • 1/2 cup heavy cream. For a lighter version, half-and-half can be substituted, but the richness will be slightly reduced.
  • 1 teaspoon Dijon mustard. This will impart a subtle tanginess to the sauce.
  • Salt and pepper, to taste. Freshly ground black pepper adds a nice kick.
  • Fresh parsley, chopped (for garnish). This will add a pop of color and freshness to the dish.

Steps / Instructions

1. Preheat your oven: Preheat the oven to 400°F (200°C). This ensures that the pastry will rise properly and become golden brown.
2. Prepare the puff pastry: 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. You will need twice the number of circles for the tops and bottoms, so if you cut out 6 bottoms, make sure to get 6 tops as well.
3. Create the pastry shells: 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) to give it a beautiful golden color. Place the rings on top of these circles to form a shell. This technique will allow for the pastry to rise beautifully. Remember to place them on a baking sheet lined with parchment paper to prevent sticking.
4. Bake the pastry shells: Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed to perfection. The pastry should appear light and airy, with a rich golden hue. Remove from the oven and let cool slightly while you prepare the filling.
5. Sauté the vegetables: 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. The onion should be translucent and fragrant. Add the mushrooms and continue to cook until they are golden brown, about 5 more minutes, allowing their moisture to evaporate and concentrating their flavors.
6. Make the sauce: Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking for about 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer, allowing the mixture to thicken for about 3 minutes. Lower the heat and stir in the heavy cream and Dijon mustard, creating a creamy, velvety sauce. Season with salt and pepper to taste, adjusting according to your preference.
7. Add chicken: Gently fold in the cooked chicken, combining until well coated with the creamy sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together. You want the chicken to be heated through but not overcooked.
8. Assemble the vol au vent: Spoon the creamy chicken filling into the baked pastry shells, generously filling each one. Ensure that the filling is heaped slightly above the pastry for an inviting presentation.
9. Garnish and serve: Sprinkle with chopped fresh parsley before serving. Enjoy your Chicken Vol Au Vent warm, as it is the perfect savory appetizer or elegant main course, sure to impress anyone who tastes it.

Tips & Tricks

• Selecting puff pastry: Use high-quality frozen puff pastry for the best results. Look for all-butter varieties for a richer flavor and better flakiness. This will elevate your Chicken Vol Au Vent to a gourmet level.
• Make-ahead option: You can prepare the filling in advance and store it in the refrigerator for up to 2 days. Assemble the vol au vent right before baking for the freshest taste. This is ideal for entertaining, allowing you to spend more time with guests.
• Avoiding soggy pastry: To prevent the bottoms of the pastry from becoming soggy, you can brush the inside with a little egg wash before filling them, or bake the shells a few minutes longer until they are firm and dry. This technique keeps the texture perfectly crisp.
• Common mistakes: Ensure that the puff pastry is completely thawed before rolling it out. If it is too cold, it may crack when you roll it out, leading to uneven shells. Remember, temperature is key!
• Storage: Leftover Chicken Vol Au Vent can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore the pastry’s crispness, which is better than using a microwave that could make it soggy.

Variations

• Vegetarian version: Substitute the chicken with sautéed or roasted vegetables such as bell peppers, zucchini, or spinach along with a creamy cheese sauce. This variation retains the comforting essence of the Chicken Vol Au Vent while appealing to vegetarian diets.
• Seafood twist: Use shrimp or crab in place of chicken for a luxurious seafood vol au vent. The lightness of seafood complements the pastry beautifully, making it a sophisticated alternative.
• Gluten-free option: Use gluten-free puff pastry for those with dietary restrictions. This ensures that everyone can enjoy the delicious flavors of Chicken Vol Au Vent without compromising their dietary needs.

Print

Chicken Vol Au Vent

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: French Difficulty: Easy

🍽️

Servings

− 6 +

⏱️

Prep Time

30 min

🍳

Cook Time

30 min

🔥

Calories

—

Chicken Vol Au Vent is a classic French dish that showcases the beauty of puff pastry and a creamy chicken filling. This elegant dish is perfect for an upscale dinner party or a special brunch gathering. The flaky pastry shell is filled with a savory chicken and mushroom mixture that is both comforting and gourmet, making it a beloved choice in French cuisine. The Chicken Vol Au Vent not only offers a delightful taste but also a visually appealing presentation.

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Ingredients

US Metric

• 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)

Directions

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.