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Chicken and Mushroom Vol-au-Vent

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Flaky puff pastry shells filled with a rich, creamy chicken and mushroom sauce — an elegant French-inspired appetizer that also works beautifully as a light meal.

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)

Instructions

  1. Preheat oven to 400°F (200°C). Cut circles from puff pastry; cut smaller circles from half of them to form rings. Place solid circles on a baking sheet, brush with egg wash, top with rings, and brush again. Bake 12–15 minutes until puffed and golden. Cool and gently hollow the centers.
  2. In a pan, melt butter and sauté onion and garlic until soft. Add mushrooms and cook until browned and moisture evaporates.
  3. Stir in flour to coat. Slowly whisk in chicken broth and milk (or cream) until a thick sauce forms.
  4. Add chicken, Dijon mustard, thyme, salt, and pepper. Simmer a few minutes until heated through.
  5. Spoon warm filling into pastry shells and garnish with parsley or extra thyme.

Notes

  • Add peas, spinach, or leeks for extra vegetables.
  • Deglaze mushrooms with white wine for deeper flavor.
  • Make mini versions for appetizers or larger ones for a main dish.
  • Store shells and filling separately to keep pastry crisp.

Nutrition

Find it online: https://cookedbymaya.com/chicken-and-mushroom-vol-au-vent/