creamy chicken vol-au-vent
A classic French-inspired dish featuring buttery, flaky pastry shells filled with a rich, creamy chicken and mushroom filling — perfect for an elegant dinner or a comforting treat.
Servings: 4 people
Calories: 450kcal
Cost: $5
Ingredients
8 vol-au-vent pastry shells (store-bought or homemade)
2 cups cooked chicken breast, diced
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken broth
1 tablespoon flour
1/4 teaspoon nutmeg (optional)
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (plus extra for garnish)
Instructions
Prepare the Filling:
- In a skillet, heat butter and olive oil over medium heat.
- Sauté the chopped onion until translucent (about 3 minutes).
- Add garlic and sliced mushrooms; cook for another 5 minutes until mushrooms are golden.
- Sprinkle flour over the mixture and cook for 1 minute to form a roux.
- Gradually add chicken broth, whisking constantly to avoid lumps.
- Stir in the heavy cream and let it simmer for 3–4 minutes until thickened.
- Add diced cooked chicken, nutmeg (if using), salt, and pepper. Stir well to combine.
- Cook for another 2–3 minutes until heated through.
- Stir in chopped parsley.
Prepare the Pastry:
- Preheat oven according to the package instructions for the vol-au-vent shells (usually 375°F / 190°C).
- Place pastry shells on a baking tray and bake until puffed and golden brown (about 8–10 minutes).
- If the shells have tops, remove them carefully after baking.
Assemble:
- Spoon the creamy chicken mixture into the warm vol-au-vent shells.
- Garnish with extra fresh parsley.
Serve:
- Serve immediately while hot and flaky.
Notes
- You can substitute chicken with turkey or even cooked shrimp.
- Add frozen peas for extra color and flavor.
- If you prefer a lighter sauce, swap half the cream for milk.