Chicken Mushroom Vol-Au-Vent

The term "vol-au-vent" translates to "windblown" in French, capturing the essence of these delicate puff pastry cases that are filled with a delectable mixture of chicken and mushrooms in a velvety, savory sauce.

Chicken Mushroom Vol-Au-Vent

Step into the world of elegant French cuisine with this Chicken Mushroom Vol-au-Vent. This dish is a classic centerpiece for special occasions, boasting layers of flavor and a visually stunning presentation. Bon appétit!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4


  • 1 baking sheet
  • 1 skillet


  • 1 lb chicken breasts (450 g) boneless, skinless, diced
  • 1 tbsp olive oil
  • tbsp butter (60 g)
  • 2 cups mushrooms (sliced)
  • cup all purpose flour (50 g)
  • 2 tsp lemon juice
  • 2 cups chicken broth (500 ml-16 oz)
  • salt and pepper


  • Prepare the Puff Pastry Cases: preheat your oven to the temperature specified on the puff pastry package. Roll out the puff pastry sheets and cut them into squares or circles, depending on your preference. Create a smaller square or circle within each piece, leaving a border around the edges. This will form the "lid" that will be lifted to fill the vol-au-vent later.
  • Bake the Cases: place the prepared puff pastry on a baking sheet lined with parchment paper. Brush the edges of the smaller square or circle with the beaten egg to create a seal. Bake according to the package instructions until the pastry is golden brown and puffed. Once done, carefully remove the center lid to create a hollow space.
  • Make the Filling:
    - In a large skillet, add olive oil over medium heat. Add diced chicken and cook until browned. Remove the chicken from the skillet and set aside.
    - In the same skillet, add a bit more olive oil if needed and add sliced mushrooms and cook until they release their moisture. Set aside.
    - Add the butter, heat it (still medium heat) and sprinkle flour over it and stir well to combine. This creates a roux.
    - Gradually pour in chicken broth stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
    - Return the cooked chicken and mushrooms to the skillet. Simmer until the sauce thickens and the chicken is cooked through. Season with salt and pepper to taste.
  • Fill the Vol-au-Vent: spoon the creamy chicken and mushroom mixture into the hollowed-out puff pastry cases.
  • Serve: place the pastry lids back on top. Serve the Chicken Mushroom Vol-au-Vent immediately, and savor the luxurious combination of flavors and textures.


  • Experiment with different mushrooms like shiitake for additional depth of flavor.
  • If the sauce becomes too thick, you can adjust the consistency by adding a little more chicken broth.
  • Serve the vol-au-vent with french fries or rice.
Keyword French Flavour, Puff pastry

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