Description
Flaky puff pastry shells cradle a creamy, mushrooms-and-chicken filling scented with herbs. Elegant yet comforting, these Chicken Vol-au-Vents are perfect for holidays, dinner parties, or turning leftovers into a show-stopping starter.
Ingredients
Scale
Stock and Aromatics
- 1 cup/250 ml chicken stock
- 1 bay leaf
Milk, Butter, and Vegetables
- 3 tablespoons butter
- 1 onion or large shallot, minced
- 4 ounces/110 g mushrooms, trimmed and chopped
- 1 clove garlic, minced
Thickener and Deglazing
- 1 tablespoon all-purpose flour
- A splash of white wine, about 2 tablespoons
Chicken and Dairy
- 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
Shells
- 6 vol-au-vent shells
Instructions
- Prepare the stock and aromatics. In a saucepan, heat the chicken stock with the bay leaf and set aside.
- Sauté the onion and mushrooms. In a separate pan, melt butter and sauté the minced onion/shallot until soft; add mushrooms and garlic and cook until the mushrooms are golden.
- Thicken the sauce. Stir in the flour, then splash in the white wine and cook for 1–2 minutes to cook off the raw flour taste.
- Combine with stock. Slowly add the warm chicken stock (remove the bay leaf), stirring until the sauce thickens to a creamy consistency.
- Add chicken and dairy. Add the diced chicken, crème fraîche, mustard, salt, and pepper; simmer gently to meld flavors.
- Finish with herbs. Stir in chopped parsley and adjust seasoning to taste.
- Serve in shells. Spoon the mixture into warmed vol-au-vent shells and serve hot.
Notes
- Can be made with leftover roasted chicken for convenience.
- To warm shells, place them on a baking sheet in a 180°C/350°F oven for 5–7 minutes until crisp.
- For a lighter version, swap crème fraîche for light cream or use a touch of yogurt toward the end but avoid curdling.
- Best served immediately to maintain the crisp pastry contrast with the creamy filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
Keywords: chicken vol-au-vent, mushroom filling, creamy sauce, puff pastry, French appetizers
