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Chicken & Mushroom Vol Au Vents Recipe

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4.4 from 71 reviews

This Chicken & Mushroom Vol Au Vents recipe features delicate puff pastry shells filled with a creamy mixture of finely chopped chicken thighs, chestnut mushrooms, and fresh herbs. Enhanced with double cream and Parmesan, these elegant appetizers are perfect for entertaining or a sophisticated meal.

  • Total Time: 40 minutes
  • Yield: 6 vol au vents

Ingredients

Puff Pastry and Egg Wash

  • 1 large sheet of puff pastry
  • 1 egg, for egg wash

Filling

  • 1 tbsp oil
  • 1 small onion, very finely chopped
  • 300 g chicken thigh, very finely chopped
  • 4 chestnut mushrooms, very finely chopped
  • 1 tbsp flour
  • 200 ml vegetable or chicken stock
  • 100 ml double cream
  • Salt and pepper, to taste
  • Small handful of parsley, finely chopped
  • Small handful of chives, finely chopped
  • Parmesan cheese, grated, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking the puff pastry vol au vents.
  2. Prepare the Pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut into desired shapes, and use a smaller cutter to cut out the middle of half the pieces to create rims. Brush the edges with beaten egg wash and assemble the rims on top of the full bases to form vol au vent shells. Brush the tops with more egg wash.
  3. Bake the Pastry: Place the assembled vol au vent shells on a baking tray and bake in the preheated oven for 12-15 minutes or until puffed and golden brown. Remove from oven and set aside.
  4. Cook the Filling: Heat oil in a skillet or frying pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Add the finely chopped chicken thighs and cook for 5-6 minutes, stirring frequently until cooked through.
  5. Add Mushrooms and Flour: Stir in the finely chopped chestnut mushrooms and cook for another 3 minutes until softened. Sprinkle the flour over the mixture and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste.
  6. Make the Sauce: Gradually add the vegetable or chicken stock while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken. Once thickened, stir in the double cream and season with salt and pepper to taste. Cook for another 2-3 minutes until the sauce is creamy and heated through.
  7. Finish the Filling: Remove the pan from heat and stir in the finely chopped parsley and chives for freshness and flavor.
  8. Assemble the Vol Au Vents: Spoon the creamy chicken and mushroom mixture into the baked puff pastry shells. Sprinkle grated Parmesan on top of each vol au vent.
  9. Serve: Serve immediately while warm as an elegant appetizer or light meal.

Notes

  • Finely chopping the chicken and mushrooms ensures the filling fits nicely into the vol au vent shells and creates a smooth texture.
  • You can prepare the vol au vent shells ahead of time and fill them just before serving to keep the pastry crisp.
  • Substitute double cream with crème fraîche or a lighter cream option if preferred.
  • Fresh herbs like parsley and chives add brightness; feel free to adjust to your taste or add tarragon for a different flavor.
  • Use gluten-free flour if needed to make this recipe gluten-free.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/chicken-and-mushroom-vol-au-vents-recipe/