Dinner

Chicken Vol-au-Vents Recipe

ByLila Prescott November 11, 2026November 11, 2026

Introduction

Elegant and comforting, this Chicken Vol-au-Vents recipe transforms simple pantry ingredients into a warm, crowd-pleasing starter or main. Flaky shells cradle a creamy mushroom and chicken filling, lifted with a touch of mustard and herbs.

A white plate holds several small round puff pastry bites. Each piece has a crisp, layered golden brown crust with many thin pastry layers visible around the edge, forming a short stack that sits like a cup. Inside, a creamy white mushroom filling sits in the center, with small sautéed mushroom pieces peeking through and a light brown glaze on top. A sprinkle of chopped green parsley adds a bright color on top of the creamy filling, and tiny herb specks are scattered around the plate on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup/250 ml chicken stock
1 bay leaf

3 tablespoons butter
1 onion or large shallot, minced

4 ounces/110 g mushrooms, trimmed and chopped
1 clove garlic, minced

1 tablespoon all-purpose flour
A splash of white wine about 2 tablespoons
2 cooked chicken breasts, diced

1/4 cup/60 ml creme fraiche
1 to 2 teaspoons mustard
Salt and pepper, to taste

A few handfuls of chopped fresh parsley
6 vol au vent shells

Instructions

Step 1: In a saucepan, heat the chicken stock with the bay leaf and set aside (you will remove the bay leaf before using the stock in the sauce).

Step 2: In another pan, melt the butter and sauté the minced onion or shallot until soft and translucent.
Step 3: Add the mushrooms and garlic; cook until the mushrooms are golden and cooked through.
Step 4: Stir in the flour, then splash in the white wine and cook for 1–2 minutes to reduce the sharpness.

Step 5: Slowly add the warm chicken stock (remove the bay leaf), stirring until the sauce thickens to a creamy consistency.
Step 6: Add the diced chicken, creme fraiche, mustard, salt, and pepper; simmer gently until heated through and the flavors meld.
Step 7: Stir in the fresh parsley and adjust the seasoning to taste.

Step 8: Spoon the mixture into warmed vol-au-vent shells and serve hot.

Tips & Variations

For extra richness, use a touch more creme fraiche or a small knob of extra butter in the filling.
Try using different mushrooms, such as cremini or oyster, for varied texture and flavor.

Make the filling ahead and rewarm gently before spooning into shells for a quick assembly.

Storage

Store the filling separately in an airtight container for up to 2 days in the refrigerator. Reheat gently over low heat, then spoon into warmed shells just before serving. Do not overcook once reheated to maintain the creamy texture.

How to Serve

Five small round pastries sit on a white plate with a white marbled background. Each pastry has two to three visible flaky golden brown layers that form a small tower around a creamy mushroom filling. The bottom layer is a crisp, light brown crust, the middle layer is a pale yellow puff with many thin sheets, and the top forms a slightly curved edge that holds a generous swirl of creamy beige filling. The filling is a smooth sauce with visible mushroom slices, topped with a light brown crust edge and dotted with chopped green parsley for a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the filling?

The filling thins and texture can change after freezing and thawing, so it is best prepared fresh. If needed, freeze the cooked filling before adding the creme fraiche and parsley, then reheat and finish with those ingredients after thawing.

Can I make the shells in advance?

You can bake the vol-au-vent shells ahead of time and store them in an airtight container. Rewarm briefly in a low oven before filling to keep them crisp.

Lila Prescott