Savory Chicken and Mushroom Vol-au-Vents Recipe

Looking for an impressive dish that will have your guests raving? This Chicken and Mushroom Vol-au-Vents recipe is your answer. Flaky, buttery pastry filled with tender chicken and mushrooms in a creamy sauce makes for a delightful treat. It’s perfect for special occasions or a fancy dinner at home. You’ll be amazed at how simple it is to create these elegant pastries that look gourmet but are accessible for any home cook.

Imagine biting into a crisp vol-au-vent shell, revealing a rich filling that combines succulent chicken with earthy mushrooms. This chicken recipe is not only visually stunning but also packs a delicious punch. With a few key ingredients and a little time, you can serve up these delightful bites that will impress everyone at your table.

Delectable Chicken and Mushroom Vol-au-Vents Recipe

These Chicken and Mushroom Vol-au-Vents are a perfect blend of flaky pastry and a creamy, savory filling that delights the palate. The combination of chicken and mushrooms creates a satisfying flavor profile, while the light and airy puff pastry offers a delightful crunch.

Ingredients

1 sheet of puff pastry, thawed
1 cup cooked chicken, shredded
1 cup mushrooms, diced
1/2 cup onion, finely chopped
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
1 egg, beaten (for egg wash)
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Pastry: Roll out the puff pastry on a lightly floured surface. Cut circles using a cookie cutter or a glass, making some circles slightly larger to create the base and some smaller for the tops.
Create Shells: Place the larger circles on a baking sheet lined with parchment paper. Use a smaller circle to cut out the center of the smaller circles, creating a ring. Place these rings on top of the larger circles to create a shell. Brush the edges with the beaten egg.
Bake the Pastry: Bake in the preheated oven for about 15-20 minutes, or until the pastry is golden and puffed. Remove from the oven and let cool slightly.
Make the Filling: In a skillet, melt the butter over medium heat. Add the onion and mushrooms, sautéing until soft. Sprinkle the flour over the mixture, stirring to combine.
Add Broth and Cream: Gradually add the chicken broth, stirring constantly until the mixture thickens. Stir in the shredded chicken and heavy cream, seasoning with salt and pepper.
Assemble the Vol-au-Vents: Carefully spoon the chicken and mushroom filling into each pastry shell.
Serve: Garnish with fresh parsley if desired, and serve warm.