Chicken and Mushroom Vol-au-Vent is a classic French-inspired dish featuring crisp, buttery puff pastry shells filled with a rich, creamy chicken and mushroom filling. This dish is the perfect blend of elegance and comfort, making it an excellent choice for everything from dinner parties to cozy family meals. The combination of tender chicken, earthy mushrooms, and a luscious white sauce makes it irresistible.
Originally a staple of French cuisine, Vol-au-Vents were traditionally served as an appetizer, but they have evolved into a substantial and satisfying meal when paired with a side salad or roasted vegetables. The name “Vol-au-Vent” translates to “windblown,” referring to the lightness of the puff pastry. When baked to perfection, the shells rise into golden, flaky layers, ready to be filled with the rich and creamy chicken-mushroom mixture. Whether you’re hosting a festive gathering or simply craving something indulgent, this Chicken and Mushroom Vol-au-Vent will hit the spot.
Why You’ll Love This Chicken and Mushroom Vol-au-Vent
- Rich and Creamy Filling – The combination of juicy chicken, umami-rich mushrooms, and a velvety white sauce creates an unforgettable bite.
- Flaky, Buttery Puff Pastry – Golden, crispy layers of puff pastry provide the perfect contrast to the creamy filling.
- Elegant Yet Easy – This dish may look fancy, but it’s surprisingly simple to prepare with store-bought puff pastry.
- Perfect for Any Occasion – Serve it as an appetizer, a main course, or even as part of a brunch spread.
- Customizable – You can tweak the filling with different mushrooms, add some cheese, or include extra herbs for an enhanced flavor.
- Make-Ahead Friendly – Prepare the filling in advance, and all you have to do is bake and assemble when ready to serve.
- Kid-Friendly – The creamy chicken filling is mild and comforting, making it a hit with children.
- Restaurant-Quality at Home – Impress your guests with this gourmet dish that tastes like something straight from a French bistro.
- Comfort Food with a Fancy Touch – It’s cozy, indulgent, and beautifully presented, making it the best of both worlds.
- Great for Entertaining – The individual serving portions make it easy to serve at dinner parties without any mess.
Preparation Time and Yield
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Carbohydrates: 32g
- Protein: 28g
- Fat: 28g
- Fiber: 3g
- Sugar: 2g
Ingredients for Chicken and Mushroom Vol-au-Vent
For the Pastry:
- 1 sheet of puff pastry, thawed
- 1 egg (for egg wash)
For the Filling:
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (button, cremini, or a mix)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg (optional, but enhances flavor)
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh parsley, chopped
Step-by-Step Instructions for Chicken and Mushroom Vol-au-Vent
Step 1: Prepare the Pastry Shells
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Using a round cutter (about 3 inches in diameter), cut out 8 circles.
- Take 4 of the circles and, using a smaller cutter (about 1.5 inches), cut out the center to create rings.
- Place the 4 whole circles on the baking sheet and brush them with a lightly beaten egg.
- Place the rings on top of each whole circle, aligning them carefully, and brush the top with more egg wash.
- Bake for 15 minutes or until golden and puffed up. Remove from the oven and set aside.
Step 2: Cook the Chicken and Mushrooms
- Heat olive oil and butter in a large pan over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until lightly golden. Remove from the pan and set aside.
- In the same pan, add the chopped onion and sauté until softened.
- Stir in the minced garlic and mushrooms, cooking for about 5 minutes until the mushrooms release their moisture and start to brown.
Step 3: Make the Sauce
- Sprinkle the flour over the mushrooms and stir well to coat.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps.
- Let the mixture simmer for a few minutes until slightly thickened.
- Add the cooked chicken back to the pan, followed by the heavy cream, thyme, and nutmeg. Stir well and let it cook for another 2-3 minutes.
Step 4: Assemble the Vol-au-Vents
- Carefully remove the center of each pastry shell to create a hollow space.
- Spoon the creamy chicken and mushroom filling into each shell.
- Garnish with chopped parsley and serve immediately while warm.
Ingredient Background
The magic of this Chicken and Mushroom Vol-au-Vent lies in its well-balanced ingredients. Let’s take a closer look at some key components that make this dish stand out.
Mushrooms play a crucial role in adding depth to the filling. Their earthy, umami-rich flavor complements the creamy sauce beautifully. Button mushrooms are mild and readily available, but if you’re looking for a more intense taste, cremini or shiitake mushrooms are excellent choices. Mushrooms also provide essential nutrients like B vitamins, antioxidants, and fiber, making them a healthy addition to this indulgent dish.
Chicken breast is the protein of choice for this recipe, offering a lean, tender bite that pairs well with the creamy texture of the sauce. Cooking the chicken until just golden before incorporating it into the sauce ensures it remains juicy and flavorful. If you prefer a slightly richer texture, you can use boneless, skinless chicken thighs instead. Chicken is a great source of high-quality protein and is packed with essential amino acids, making this dish both satisfying and nutritious.
Puff pastry is what gives Vol-au-Vents their signature lightness. Traditionally made with layers of butter and dough, puff pastry puffs up beautifully when baked, creating an airy, flaky texture. While homemade puff pastry is an option, store-bought versions work just as well, saving time without sacrificing quality. The crisp, golden shells contrast perfectly with the creamy chicken and mushroom filling, making every bite a delightful experience.
Technique Tips for Chicken and Mushroom Vol-au-Vent
One of the key elements to achieving the perfect Vol-au-Vent is handling the puff pastry with care. When cutting out the pastry circles, it’s important to use a sharp cutter and avoid twisting the cutter as you press down. Twisting the dough can seal the layers and prevent the pastry from rising properly. Keeping the dough cold also helps maintain its structure and ensures a crisp, flaky finish when baked.
When preparing the filling, sautéing the mushrooms properly is crucial for developing deep flavors. Mushrooms contain a lot of moisture, so cooking them over medium-high heat without overcrowding the pan allows them to brown rather than steam. A splash of chicken broth and cream enhances the richness of the sauce while keeping it light enough to balance the delicate pastry.
Assembling the Vol-au-Vents should be done just before serving to maintain the pastry’s crispness. If you prepare the filling ahead of time, gently reheat it on low heat before spooning it into the pastry shells. Avoid overfilling the Vol-au-Vents, as too much sauce can make the pastry soggy. A small garnish of fresh parsley or a sprinkle of grated cheese can add an extra layer of flavor and elegance.
Alternative Presentation Ideas
For a creative twist, you can experiment with different serving styles. Instead of traditional round Vol-au-Vents, try cutting the puff pastry into squares or even heart shapes for a romantic touch. This variation adds a fun visual element while keeping the flavors intact.
Another way to present this dish is as a deconstructed Vol-au-Vent. Serve the baked pastry shells on a plate and spoon the creamy chicken and mushroom filling beside them, allowing guests to assemble their own portions. This approach works well for casual gatherings where a more interactive dining experience is preferred.
If you’re serving this dish at a dinner party, consider making mini Vol-au-Vents as bite-sized appetizers. Using smaller pastry cutters, create mini puff pastry shells and fill them with the creamy chicken and mushroom mixture. These elegant little bites are perfect for cocktail parties, ensuring that guests can enjoy them with ease.
Freezing and Storing Chicken and Mushroom Vol-au-Vent
To store leftover Vol-au-Vents, keep the pastry shells and the filling separate whenever possible. Store the baked pastry shells in an airtight container at room temperature for up to two days. If they start to lose their crispness, you can reheat them in the oven at 350°F for a few minutes to restore their flakiness.
The chicken and mushroom filling can be refrigerated for up to three days. Place it in an airtight container and reheat it gently on the stovetop over low heat before using. If the sauce thickens too much upon cooling, add a splash of chicken broth or cream to bring it back to the right consistency.
Freezing is also an option if you want to prepare this dish in advance. The filling can be frozen for up to two months. To thaw, place it in the refrigerator overnight and reheat it slowly on the stovetop. However, it’s best to bake fresh pastry shells rather than freezing pre-filled Vol-au-Vents, as the pastry can become soggy when reheated.
Healthier Twist Ideas
For a lighter version of this dish, consider using a yogurt-based sauce instead of heavy cream. Greek yogurt adds a tangy richness while cutting down on the fat content. To prevent curdling, add the yogurt at the very end of cooking and stir gently to incorporate it into the sauce.
Another way to make this dish healthier is by swapping out the puff pastry for whole wheat phyllo dough. Phyllo dough is lighter and contains less butter, making it a great alternative for those looking to reduce their calorie intake. Brushing the layers with olive oil instead of butter keeps the texture crisp while enhancing the overall flavor.
If you’re looking to add more vegetables, consider incorporating spinach or bell peppers into the filling. Spinach adds a boost of iron and fiber, while bell peppers bring a natural sweetness and a pop of color. Sauté them along with the mushrooms for a well-rounded and nutritious filling.
Serving Suggestions for Events
This dish is a fantastic addition to brunch gatherings. Serve Chicken and Mushroom Vol-au-Vent alongside a fresh green salad and a side of roasted potatoes for a well-balanced and satisfying meal. The flaky pastry and creamy filling pair beautifully with light, citrusy beverages like fresh orange juice or a sparkling lemonade.
For a formal dinner party, consider pairing this dish with a bowl of creamy soup, such as butternut squash or tomato bisque. The combination of textures and flavors creates a gourmet dining experience that feels elegant yet comforting. A crisp white wine or sparkling cider can elevate the meal even further.
If you’re hosting a casual get-together, serve these Vol-au-Vents as part of a tapas-style spread. Arrange them on a platter alongside other finger foods like stuffed mushrooms, cheese and crackers, and bruschetta. Guests can easily grab a bite while mingling, making this dish a crowd-pleaser for social gatherings.
Frequently Asked Questions (FAQs)
-
Can I make the filling ahead of time?
Yes, you can prepare the filling up to two days in advance. Store it in the refrigerator and reheat it before assembling the Vol-au-Vents.
-
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Shredded rotisserie chicken saves time and works just as well in the creamy sauce.
-
What type of mushrooms work best?
Button, cremini, and shiitake mushrooms are great choices. A mix of different mushrooms adds depth to the flavor.
-
Can I make this dish vegetarian?
Yes, simply replace the chicken with extra mushrooms, tofu, or cooked lentils for a vegetarian-friendly version.
-
How do I keep the pastry from getting soggy?
Assemble the Vol-au-Vents just before serving, and avoid overfilling the shells.
-
Can I freeze cooked Vol-au-Vents?
It’s best to freeze the filling separately and bake fresh pastry shells when ready to serve.
-
What can I serve alongside this dish?
A fresh salad, roasted vegetables, or a bowl of creamy soup make great side dishes.
-
Can I use milk instead of heavy cream?
Yes, but the sauce may be slightly thinner. You can thicken it with a bit more flour if needed.
-
Can I make mini versions for appetizers?
Yes, use a smaller pastry cutter and create bite-sized Vol-au-Vents for parties.
-
Is puff pastry the only option for the shells?
No, phyllo dough or even a hollowed-out bread roll can work as an alternative.
Conclusion
Chicken and Mushroom Vol-au-Vent is a dish that beautifully blends comfort and sophistication. The buttery, flaky pastry combined with a creamy, flavorful filling makes it an irresistible choice for any meal. Whether you’re preparing it for a special occasion or a cozy night in, this recipe delivers a restaurant-quality experience in every bite.
With its rich flavors, versatile presentation, and simple yet elegant appeal, this dish is sure to become a favorite. By following the tips and variations provided, you can customize it to suit your taste and dietary preferences. Try it today and enjoy a delightful balance of crisp, creamy, and savory goodness.
Print
Chicken and Mushroom Vol-au-Vent
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
For the Pastry:
- 1 sheet of puff pastry, thawed
- 1 egg (for egg wash)
For the Filling:
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (button, cremini, or a mix)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg (optional, but enhances flavor)
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh parsley, chopped
Instructions
Step 1: Prepare the Pastry Shells
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Using a round cutter (about 3 inches in diameter), cut out 8 circles.
- Take 4 of the circles and, using a smaller cutter (about 1.5 inches), cut out the center to create rings.
- Place the 4 whole circles on the baking sheet and brush them with a lightly beaten egg.
- Place the rings on top of each whole circle, aligning them carefully, and brush the top with more egg wash.
- Bake for 15 minutes or until golden and puffed up. Remove from the oven and set aside.
Step 2: Cook the Chicken and Mushrooms
- Heat olive oil and butter in a large pan over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until lightly golden. Remove from the pan and set aside.
- In the same pan, add the chopped onion and sauté until softened.
- Stir in the minced garlic and mushrooms, cooking for about 5 minutes until the mushrooms release their moisture and start to brown.
Step 3: Make the Sauce
- Sprinkle the flour over the mushrooms and stir well to coat.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps.
- Let the mixture simmer for a few minutes until slightly thickened.
- Add the cooked chicken back to the pan, followed by the heavy cream, thyme, and nutmeg. Stir well and let it cook for another 2-3 minutes.
Step 4: Assemble the Vol-au-Vents
- Carefully remove the center of each pastry shell to create a hollow space.
- Spoon the creamy chicken and mushroom filling into each shell.
- Garnish with chopped parsley and serve immediately while warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480
- Sugar: 2g
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g