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Perfect Vol-au-Vent Recipe: Easy Creamy Chicken Mushroom Filling

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Golden, flaky puff pastry shells filled with a creamy chicken and mushroom sauce—this vol-au-vent recipe is easy, impressive, and pure comfort. Perfect for brunch, family gatherings, or a cozy dinner, it delivers restaurant-quality results with simple ingredients.

Ingredients

Scale
  • 2 sheets puff pastry (about 17.5 oz/500g), thawed
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 2 cups cooked chicken breast, shredded or diced (about 10.5 oz/300g)
  • 1 cup mushrooms, finely chopped (white button or cremini)
  • 1 small onion, finely diced (about 2.8 oz/80g)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (8 fl oz/240ml)
  • 1/2 cup chicken broth (4 fl oz/120ml, low sodium preferred)
  • 1/3 cup heavy cream (2.7 fl oz/80ml)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • Optional: 1/4 cup grated Parmesan cheese
  • Optional: 1/2 teaspoon fresh thyme leaves
  • Optional: Pinch of chili flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unfold thawed puff pastry sheets on a lightly floured surface. Work quickly to keep pastry cold.
  3. Using a 3-inch round cutter, cut out 12 circles. With a 2-inch cutter, cut the center out of half the circles to make rings. Place solid rounds on baking sheet and top each with a ring, pressing gently. Stack two rings for extra-tall shells if desired.
  4. Brush tops with beaten egg wash, avoiding the sides. Bake for 15-18 minutes until puffed and golden brown. If centers puff up, gently press down with a spoon while hot.
  5. While pastry bakes, melt butter in a medium saucepan over medium heat. Add onions and cook 2 minutes until soft. Add mushrooms and cook, stirring, until golden and most liquid is gone (about 5 minutes). Add garlic and cook 30 seconds.
  6. Sprinkle flour over veggies and stir 1 minute. Slowly whisk in milk and broth, scraping up any bits. Bring to a simmer and cook 2-3 minutes, stirring often, until thickened.
  7. Stir in cream, mustard, nutmeg, salt, and pepper. Sauce should be silky; add a splash of milk if too thick.
  8. Stir in chicken, parsley, and any optional cheese or herbs. Simmer 2-3 minutes until hot. Taste and adjust seasoning.
  9. Spoon creamy chicken mushroom filling into each pastry shell. Sprinkle with extra parsley and Parmesan if desired. Serve hot.

Notes

Keep puff pastry cold for best rise. Don’t overfill shells to avoid sogginess. Filling can be made ahead and gently reheated. For gluten-free or dairy-free, use appropriate substitutes. Stack two rings for extra-tall shells. Fill shells just before serving for maximum crispness.

Nutrition

Keywords: vol-au-vent, chicken mushroom vol-au-vent, creamy chicken filling, puff pastry appetizer, French brunch, easy vol-au-vent, party bites, comfort food, holiday recipe

Find it online: https://blixfood.com/perfect-vol-au-vent-recipe-easy-creamy-chicken-mushroom-filling/