Chicken And Mushroom Vol Au Vent

Chicken and mushroom vol au vents are the kind of treat that always impresses at brunches but are surprisingly easy to make at home. These golden pastry shells are loaded with a creamy filling that brings warmth and classic French flavor to your table. The first time I served them at a birthday lunch, they were gone before the tea finished steeping.

I whipped these up for friends on a rainy Saturday and everyone kept asking for the recipe afterward. They are such a hit that they never last long in my house—my teens snag seconds before I even sit down.

Ingredients

• Boneless chicken breast or thigh: cut in small cubes for juicy and tender bites look for plump skinless chicken pieces
• White mushrooms: for a classic mild earthiness choose mushrooms with smooth caps no slimy spots
• Butter: unsalted builds richness and flavor depth pick a good quality real butter for best taste
• Olive oil: adds silkiness and helps saute choose a mild everyday oil not extra virgin
• Garlic: minced brings an aromatic punch fresh cloves always trump jarred
• Onion: finely chopped the base for sweetness pick firm onions that feel heavy for their size
• Crushed black pepper: for gentle heat use freshly cracked for a flavor lift
• Italian herbs: delivers savoury complexity grab a blend with oregano and basil
• Dried tarragon: infuses subtle anise notes always check the date for max aroma
• Salt: to taste crucial for opening up flavors opt for fine sea salt
• All purpose flour: thickens the filling look for unbleached for better texture
• Cooking cream: creates the luscious sauce use full fat for best body
• Puff pastry sheets: classic flaky shell use all butter pastry for golden results
• Egg wash: helps the shells brown and shine combine fresh egg and milk for gloss

Instructions

Prepare the Chicken:

Heat a nonstick skillet over medium heat with olive oil. Add cubed chicken in a single layer and let cook undisturbed until the bottom side is opaque. Sprinkle with a little salt and white pepper. Flip and cook until the chicken is just cooked through no pink remains. Scoop onto a plate and set aside to keep it juicy.

Sauté the Aromatics:

In the same pan add a little more olive oil and the butter. Lower heat slightly. Toss in minced garlic and chopped onion and stir slowly allowing them to soften and release their flavor for about three minutes. The mixture should get lightly golden and fragrant.

Brown the Mushrooms:

Add sliced mushrooms to the pan. Cook on medium high heat stirring only occasionally so they brown not steam. Keep going until they are golden and any liquid has evaporated which brings out big flavor.

Combine Everything:

Return the cooked chicken to the pan. Scatter in the flour black pepper Italian herbs tarragon and a bit more salt. Stir well so the flour coats every piece and soaks up the buttery juices.

Make the Sauce:

Slowly pour in the cooking cream stirring constantly so nothing lumps. The sauce will start to thicken and look glossy in just a few minutes. As soon as it comes together turn off the heat and let the filling cool slightly.

Shape the Pastry Shells:

Working with barely thawed puff pastry sheets cut out even rounds about 5 centimeters wide. Arrange them spaced well apart on a parchment lined tray. Cut out matching rings and stack two rings onto each base brushing with egg wash between layers. Prick just the center of the base with a fork to keep them from over puffing.

Chill and Bake:

Pop your prepared pastry trays in the fridge for 15 minutes. Move to a hot oven set at 200 degrees Celsius or 400 Fahrenheit. Bake for 15 to 20 minutes watching for a deep golden color and tall puffed layers. Cool outside the oven before touching so they hold their shape.

Fill and Serve:

Gently press down the center of each shell and generously spoon in your creamy chicken mushroom mixture. Top with fresh chives if you like and serve right away while still warm and flaky.

There is something extra comforting about the flavor of dried tarragon that tips these vol au vents over the edge for me. My first time making them for a holiday brunch got everyone gathered around the kitchen and now it is tradition for special weekends.

Storage Tips

Keep the baked empty shells in an airtight box at room temperature for up to two days. The filling can be refrigerated separately for three days. When ready to serve rewarm the filling and spoon into the shells so they stay crisp. If you want to freeze keep shells and filling apart and assemble just before serving.

Ingredient Substitutions

No cooking cream Try half and half or evaporated milk. Swap chicken for cooked turkey or leave it out for a vegetarian option using more mushrooms and a pinch of smoked paprika. Puff pastry labeled as all butter gives the richest taste but any will work in a pinch.

Serving Suggestions

These pair well with a light green salad tossed in lemon vinaigrette or alongside a bowl of clear chicken broth. For a party platter make minis with a smaller cutter and watch them disappear. I like setting up a toppings bar with grated parmesan roasted red peppers and microgreens for extra fun.

Cultural and Historical Context

Vol au vent which means flight in the wind in French was once a showstopper on grand restaurant menus. Smaller versions like these became popular for home cooks in Europe as a way to serve creamy fillings in a fun and flaky shell. They still feel a little bit special but have been adapted to all kinds of regional fillings.

Seasonal Adaptations

Try wild mushrooms in autumn for deep earthy flavor. Add blanched asparagus tips in spring for freshness. Fold in leftover turkey during the holidays for a clever upgrade.

Success Stories

I first made these after watching an old cooking show and have never looked back. Family birthdays and winter gatherings always seem brighter with a tray of homemade vol au vents on the table. One time my neighbor borrowed the recipe and ended up making a double batch for her garden club because everyone loved them so much.

Freezer Meal Conversion

Let shells and filling cool fully then store in separate airtight containers in the freezer. Thaw shells uncovered at room temperature heat filling gently in a pan and assemble for a practically instant treat even months later. This strategy has bailed me out more than a few times when surprise guests show up.

Chicken and mushroom vol au vents are truly worth a special spot at any celebration. With their flaky shells and creamy centers, you get restaurant style elegance with none of the fuss.

Common Recipe Questions

→ How do you prevent puff pastry from becoming soggy?

Ensure the filling is cooled before adding it to the pastry shells and bake the shells separately until fully crisp and golden before filling.

→ Can you use pre-cooked chicken for the filling?

Yes, pre-cooked chicken can be added to the creamy mushroom mixture, reducing cooking time on the stove.

→ How should the mushrooms be prepared for best flavor?

Sauté mushrooms on medium-high heat until golden and their moisture is released to deepen their flavor.

→ What herbs pair well with this dish?

Italian herbs, dried tarragon, and a touch of black pepper enhance the savory notes of chicken and mushrooms.

→ Is it possible to prepare components in advance?

You can make both the filling and the shells ahead of time. Store them separately, fill, and heat before serving.