Name: Chicken and Mushroom Vol-au-Vent
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 2 sheets puff pastry, thawed; 1 1/2 cups cooked chicken breast or thighs, shredded or diced; 2 cups mushrooms, sliced (cremini, white, or mixed); 3 tbsp butter; 2 tbsp all-purpose flour; 1 cup milk or cream; 1/2 cup chicken broth; 1 small onion or shallot, finely chopped; 2 cloves garlic, minced; 1 tsp Dijon mustard (optional); 1 tsp fresh thyme or 1/2 tsp dried thyme; 2 tbsp chopped fresh parsley (optional); Salt and black pepper, to taste; 1 egg, beaten (for egg wash)

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Chicken and Mushroom Vol-au-Vent is one of my favorite classic French-inspired appetizers that doubles beautifully as an elegant light meal. It features flaky, golden puff pastry shells filled with a creamy, savory chicken and mushroom filling. The balance of tender meat, earthy mushrooms, and a rich, velvety sauce makes every bite feel decadent — and it’s surprisingly simple to prepare.

Why You’ll Love This Recipe

I love this recipe because it delivers impressive, restaurant-quality results without requiring a ton of time or ingredients. The puff pastry does all the work to create a light, crisp shell, and the filling is rich, hearty, and flavorful. It’s perfect for holiday entertaining, dinner parties, or when I just want to elevate a weeknight meal with a bit of flair.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheets (store-bought or homemade), thawed
Cooked chicken breast or thigh, shredded or diced
Mushrooms, sliced (cremini, white, or a mix)
Butter
All-purpose flour
Milk or cream
Chicken broth
Onion or shallot, finely chopped
Garlic, minced
Dijon mustard (optional, for extra flavor)
Fresh thyme or parsley, chopped
Salt and black pepper
Egg (for egg wash)

Directions

Prepare the pastry shells:
I preheat the oven to 400°F (200°C). I cut circles out of puff pastry sheets — half solid, half with a smaller circle cut out of the center (to form rings). I place the solid circles on a baking sheet, brush with egg wash, then top with the pastry rings and brush again. I bake for 12–15 minutes until puffed and golden. I let them cool, then use a spoon or knife to gently hollow out the centers.
Make the filling:
In a pan, I melt butter and sauté the onion and garlic until soft. I add mushrooms and cook until browned and their moisture has evaporated. I stir in the flour to coat everything, then gradually whisk in chicken broth and milk (or cream) until a thick sauce forms.
Add chicken and season:
I stir in the cooked chicken, Dijon mustard (if using), thyme, salt, and pepper. I let everything simmer for a few minutes until heated through and well combined.
Assemble the vol-au-vents:
I spoon the warm filling into the pastry shells just before serving and garnish with extra herbs if I have them.

Servings and timing

This recipe makes 6–8 vol-au-vents and takes about 45 minutes to prepare.

Variations

Sometimes I add peas, spinach, or leeks to the filling for more veggie content. For a deeper flavor, I use white wine to deglaze the mushrooms before adding the broth. I’ve also made mini versions for party appetizers or larger ones as a main dish with a simple salad on the side.

Storage/Reheating

I store the pastry shells and filling separately if I’m making them ahead. The shells stay crisp in an airtight container at room temperature for 2–3 days. The filling can be refrigerated for up to 4 days and reheated gently in a saucepan or microwave. I assemble just before serving to keep the pastry from going soggy.

FAQs

Can I use rotisserie chicken?

Yes — I often use leftover or rotisserie chicken to make this recipe faster. Just shred it and stir it into the sauce at the end.

Can I make the puff pastry shells ahead?

Absolutely. I bake them ahead and store them in an airtight container. I re-crisp them in the oven for a few minutes before filling.

Can I freeze them?

The filling freezes well for up to 3 months. I don’t recommend freezing assembled vol-au-vents, but the unfilled shells can be frozen and reheated to crisp up.

What mushrooms work best?

I use cremini or white mushrooms most often, but a wild mushroom mix adds great depth of flavor.

Can I make it vegetarian?

Yes — I swap the chicken for sautéed leeks, more mushrooms, or even chickpeas, and use vegetable broth instead of chicken broth.

Conclusion

Chicken and Mushroom Vol-au-Vent is one of those dishes that never fails to impress with its beautiful presentation and comforting, rich flavors. The crispy puff pastry paired with the creamy, savory filling makes it a standout every time I serve it. Whether for a special occasion or just because I’m craving something fancy yet easy, this recipe always delivers.