(A Savory, Flaky Pastry Filled with Creamy Chicken and Mushrooms—Perfect for Parties!)
Servings: 6-8 vol-au-vent
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 sheet puff pastry (store-bought or homemade)
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (150g) mushrooms, sliced (button or cremini work well)
- 2 chicken breasts, cooked and diced (or use leftover rotisserie chicken)
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) chicken broth
- 1 tsp Dijon mustard
- 1/2 tsp thyme (fresh or dried)
- Salt and pepper to taste
- 1 egg (for egg wash)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Puff Pastry:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and cut it into circles or squares, depending on your preferred vol-au-vent shape.
- Use a smaller cutter or knife to score a smaller circle inside each pastry piece (don’t cut all the way through, just a shallow indentation). This will create the outer edge of the vol-au-vent.
- Place the larger circles on a baking sheet lined with parchment paper. Brush the edges with beaten egg to give them a golden finish when baked.
- Bake for 12-15 minutes, or until the pastries are golden and puffed. Once baked, carefully remove the center of each pastry to create a hollow space for the filling. Set aside.
- Make the Filling:
- While the puff pastry bakes, melt the butter in a large skillet over medium heat.
- Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
- Add the sliced mushrooms and cook for 5 minutes until the mushrooms release their moisture and start to brown.
- Stir in the diced chicken, followed by the chicken broth, heavy cream, Dijon mustard, and thyme. Simmer for about 5 minutes, allowing the mixture to thicken and become creamy.
- Season with salt and pepper to taste.
- Assemble the Vol-au-Vents:
- Carefully spoon the chicken and mushroom mixture into the hollow centers of the baked puff pastry shells.
- Optionally, you can place the tops back on the vol-au-vents for a more “lid-on” presentation.
- Serve and Enjoy:
- Garnish with fresh parsley for a pop of color and extra flavor.
- Serve these warm as a savory appetizer or a light main course. They’re best enjoyed fresh but can also be stored and reheated later.
Do’s and Don’ts
DO:
- Use cooked chicken (leftover or rotisserie) to save time and add extra flavor.
- Keep the filling creamy but not too runny—too much liquid can cause the puff pastry to become soggy.
DON’T:
- Overfill the vol-au-vents—leave enough space for the puff pastry to shine through.
- Skip the egg wash—it adds a beautiful golden finish that makes the pastries look extra appetizing.
Pro Tips:
- For a more decadent twist, add a handful of grated cheese (like Gruyère or Parmesan) to the filling for a cheesy, creamy delight.
- You can also try adding a splash of white wine or brandy to the filling for an extra layer of flavor.
These Chicken and Mushroom Vol-au-Vents are the perfect balance of flaky, buttery pastry with a rich, savory filling. Whether you’re serving them as appetizers for a dinner party or as a tasty light meal, they’ll definitely impress! 🥐🍄
