Chicken and Mushroom Vol Au Vent Recipe for Elegant Meals

If you’re craving a dish that blends buttery crisp pastry with a luscious, creamy filling, then this Chicken and Mushroom Vol Au vent Recipe will quickly become your go-to for elegant meals. These delicate puff pastry cases filled with tender chicken and savory mushrooms create a perfectly sophisticated yet approachable dish that’s bound to impress. Whether it’s for a dinner party, special occasion, or a delightful weeknight treat, this recipe brings comfort and class to your table in every bite.

Why You’ll Love This Recipe

• Effortlessly Elegant: Create a restaurant-quality dish with minimal effort, wow your guests or family.
• Flaky, Buttery Pastry: The vol au vent shells have that perfect light crispiness that melts in your mouth.
• Rich, Creamy Filling: Tender chicken and mushrooms enveloped in a silky sauce make every bite irresistible.
• Versatile and Customizable: Easily tweak the recipe with different herbs, seasoning, or veggies to suit your taste.
• Great for Any Occasion: Whether it’s a cozy dinner or an elegant gathering, this dish fits the bill.

Ingredients You’ll Need

This Chicken and Mushroom Vol Au vent Recipe is beautifully simple, relying on essential ingredients that balance flavor and texture perfectly. Each component from the creamy sauce to the flaky pastry plays a key role in making the dish shine.

• Puff Pastry Shells: Choose high-quality pre-made shells or make your own for that irresistibly flaky base.
• Chicken Breast: Boneless and skinless, thinly sliced for tender, juicy bites inside the vol au vents.
• Mushrooms: Button or cremini mushrooms provide an earthy depth and delightful texture.
• Heavy Cream: Creates the velvety consistency of the filling that wraps the chicken and mushrooms.
• Butter: Essential for sautéing and enriching the sauce with a smooth, rich taste.
• Onion and Garlic: Aromatics that build the flavorful base for the creamy filling.
• Fresh Herbs: Thyme or parsley adds fragrant freshness and color.
• Flour: Helps thicken the sauce to the perfect consistency for filling.
• Chicken Stock: Deepens the sauce’s flavor with savory undertones.
• Salt and Pepper: Basic seasonings that enhance all the natural flavors.

Variations for Chicken and Mushroom Vol Au vent Recipe

Feel free to make this classic Chicken and Mushroom Vol Au vent Recipe your own. Swapping ingredients or adding extras can keep things exciting and cater the dish exactly to your cravings or dietary needs.

• Seafood Twist: Replace chicken with shrimp or scallops for a coastal flair.
• Vegetarian Version: Use hearty vegetables like spinach, peas, or artichokes and a plant-based cream.
• Cheesy Delight: Mix grated Gruyère or Parmesan into the sauce for extra richness.
• Herb Infusion: Add fresh tarragon or chives to the filling to brighten flavors.
• Spicy Kick: A pinch of cayenne or smoked paprika can bring warmth and depth.

How to Make Chicken and Mushroom Vol Au vent Recipe

Step 1: Prepare the Pastry Shells

Start by preheating your oven to the temperature indicated on your puff pastry packaging if using store-bought shells. Bake the vol au vent cases until they are golden brown and puffed up, then set aside to cool and crisp fully before filling.

Step 2: Sauté Aromatics and Mushrooms

In a sauté pan, melt the butter over medium heat. Add finely chopped onion and garlic, cooking until soft and fragrant. Toss in sliced mushrooms, cooking until their moisture evaporates and they start to brown, enhancing their umami flavor.

Step 3: Cook the Chicken

Add the thinly sliced chicken breast pieces to the pan and cook until they’re just done, keeping them tender and juicy. Be careful not to overcook as this can make the chicken dry and less delicious.

Step 4: Make the Creamy Sauce

Sprinkle the flour evenly over the chicken and mushroom mixture, stirring to coat everything evenly. Slowly pour in chicken stock while stirring to prevent lumps, let it thicken, then gently stir in the heavy cream. Simmer for a few minutes until the sauce becomes rich, thick, and silky.

Step 5: Finish with Herbs and Seasoning

Remove from heat and fold in freshly chopped herbs like thyme or parsley. Season thoughtfully with salt and pepper to balance flavors before spooning the creamy filling generously into the prepared vol au vent cases.

Pro Tips for Making Chicken and Mushroom Vol Au vent Recipe

• Use Cold Butter for Puff Pastry: If making pastry from scratch, cold butter ensures those perfect flaky layers.
• Dry Mushrooms Well: Pat mushrooms dry before sautéing to avoid soggy filling.
• Don’t Overcook Chicken: Cooking chicken just right keeps the texture tender in the creamy sauce.
• Thicken Gradually: Add stock slowly when making sauce to avoid lumps and control texture.
• Fresh Herbs Finish: Add herbs at the end to keep their bright flavor and color intact.

How to Serve Chicken and Mushroom Vol Au vent Recipe

Garnishes

Brighten the plate with a sprinkle of chopped fresh parsley or thyme. A light dusting of freshly ground black pepper or a drizzle of truffle oil adds refined flair and aroma that elevates the dish visually and in flavor.

Side Dishes

This recipe pairs beautifully with a fresh green salad tossed in a light vinaigrette, steamed asparagus, or buttered green beans. Creamy mashed potatoes or a simple pilaf also complement the rich, creamy texture of the vol au vents.

Creative Ways to Present

Serve these vol au vents on elegant white plates with a colorful vegetable medley on the side. Try using mini vol au vent shells as party appetizers to make them easy to share for entertaining. Garnishing with edible flowers or microgreens can add a stunning visual impact.

Make Ahead and Storage

Storing Leftovers

Store any leftover filling separately in an airtight container in the refrigerator for up to 3 days. Keep the puff pastry shells in a dry container to maintain their crispness.

Freezing

You can freeze the prepared filling in a freezer-safe container for up to 2 months. Defrost overnight in the refrigerator before reheating gently. It’s best not to freeze assembled vol au vents to preserve the pastry texture.

Reheating

To reheat, warm the filling gently on the stovetop or in the microwave, stirring occasionally. Reheat the pastry shells in the oven until crisp again before filling to maintain that delightful crunch.

FAQs

Can I make the puff pastry from scratch for this recipe?

Absolutely! Homemade puff pastry will create an ultra-flaky shell, though it’s time-consuming; store-bought pastry shells are a convenient shortcut.

What type of mushrooms works best for this recipe?

Button or cremini mushrooms are traditional and add great flavor, but you can also try shiitake or porcini for a deeper, earthier taste.

Is this recipe suitable for freezing the entire dish?

It’s best to freeze the filling separately and reheat with freshly baked pastry shells to keep the best texture and flavor.

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs add richness and juiciness, but be mindful of cooking time as they may take slightly longer to cook through.

How do I make this recipe dairy-free?

Use a dairy-free cream substitute and a plant-based butter alternative to create a creamy sauce without dairy, ensuring similar richness and texture.

Final Thoughts

This Chicken and Mushroom Vol Au vent Recipe is a true celebration of flavors and textures that will fill your kitchen with warmth and elegance. It’s a dish you can feel proud serving, whether for special occasions or a charming family dinner. Give it a try—it’s sure to become a well-loved favorite on your recipe list!

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