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Chicken and Mushroom Vol Au vent Recipe

Chicken and Mushroom Vol Au vent Recipe
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This Chicken and Mushroom Vol Au vent recipe features delicate, flaky puff pastry shells filled with a rich, creamy mixture of tender chicken and savory mushrooms. Perfect for elegant dinners, special occasions, or a comforting weeknight meal, it combines buttery crispness with a luscious sauce infused with fresh herbs and aromatics.

Ingredients

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Puff Pastry Shells

  • High-quality pre-made puff pastry shells or homemade puff pastry

Filling

  • 1 lb (450g) boneless, skinless chicken breast, thinly sliced
  • 8 oz (225g) button or cremini mushrooms, sliced
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup (240ml) chicken stock
  • 3/4 cup (180ml) heavy cream
  • 1 tbsp fresh thyme or parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Pastry Shells: Preheat your oven according to the puff pastry package instructions (or to 400°F/200°C if using homemade pastry). Bake the puff pastry shells until golden brown and puffed up, then remove and allow them to cool completely to achieve maximum crispiness.
  2. Sauté Aromatics and Mushrooms: In a sauté pan, melt butter over medium heat. Add the finely chopped onion and minced garlic, cooking gently until soft and fragrant. Add sliced mushrooms and cook until their moisture evaporates and they begin to brown, enhancing their flavor.
  3. Cook the Chicken: Add the thinly sliced chicken breast pieces to the pan and cook just until done, ensuring the meat remains tender and juicy. Avoid overcooking to maintain moisture.
  4. Make the Creamy Sauce: Sprinkle the flour evenly over the chicken and mushroom mixture, stirring to coat thoroughly. Gradually pour in the chicken stock while stirring continuously to prevent lumps. Allow the sauce to thicken, then stir in the heavy cream. Simmer for a few minutes until the sauce is rich, thick, and silky.
  5. Finish with Herbs and Seasoning: Remove the pan from heat and fold in freshly chopped thyme or parsley. Season with salt and pepper to taste. Spoon the creamy filling generously into the cooled vol au vent shells and serve immediately.

Notes

  • Use cold butter if making puff pastry from scratch to ensure flaky layers.
  • Pat mushrooms dry before sautéing to avoid soggy filling.
  • Cook chicken just right to keep it tender within the creamy sauce.
  • Add chicken stock gradually to prevent lumps and control sauce texture.
  • Add fresh herbs at the end to preserve their bright flavor and color.

Nutrition

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