Visit chicken vol-au-vent is a classic dish of Franco-Belgian cuisine. It consists of puff pastry bites filled with a creamy chicken sauce and often accompanied by mushrooms and vegetables. Both refined and easy to prepare, this dish is perfect for Sunday lunches, family dinners or special occasions.
4 vol-au-vent crusts (puff pastry, bakery or homemade)
2 chicken breasts (or 2 boneless thighs)
150 g button mushrooms, thinly sliced
1 carrot, finely diced
1 stalk celery, finely chopped (optional)
1 small onion, chopped
2 tbsp. butter
2 tbsp. flour
400 ml chicken stock
100 ml 35 % cream or cooking cream
Salt and freshly ground pepper
Nutmeg (to taste)
Fresh parsley, chopped (to serve)
Poach the chicken pieces in salted water (or stock) for about 15 minutes, until cooked through.
Drain and flake the meat. Set aside.
In a large frying pan, sauté the onion, carrots, celery and mushrooms in the butter for 5 to 7 minutes.
Sprinkle with flour and mix to form a roux.
Gradually whisk in the chicken stock until the sauce is smooth.
Simmer over medium heat until the sauce thickens slightly.
Stir the shredded chicken into the sauce.
Add the cream and season with salt, pepper and nutmeg.
Simmer for 5 minutes over low heat to bring the flavours together.
Meanwhile, reheat the puff pastry in the oven at 180°C (350°F) for 5 to 7 minutes, until golden and crisp.
Fill each vol-au-vent crust with the hot filling.
Sprinkle with fresh parsley.
Serve with a green salad, steamed potatoes or French fries.
e chicken vol-au-vent is a simple yet refined dish, perfect for a comforting meal or a special occasion. The creamy, flavorful filling marries perfectly with the crispness of the puff pastry. Try this recipe at home to impress your guests, or simply indulge yourself with a family cooking classic.
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Save time using pre-cooked roast chicken.
Add peas, asparagus or corn for a touch of color.
Replace the chicken with turkey or add a few shrimps for a mixed version.
For a spicier taste, add a touch of white wine to the sauce or a dash of mustard.
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4 vol-au-vent crusts (puff pastry, bakery or homemade)
2 chicken breasts (or 2 boneless thighs)
150 g button mushrooms, thinly sliced
1 carrot, finely diced
1 stalk celery, finely chopped (optional)
1 small onion, chopped
2 tbsp. butter
2 tbsp. flour
400 ml chicken stock
100 ml 35 % cream or cooking cream
Salt and freshly ground pepper
Nutmeg (to taste)
Fresh parsley, chopped (to serve)
Poach the chicken pieces in salted water (or stock) for about 15 minutes, until cooked through.
Drain and flake the meat. Set aside.
In a large frying pan, sauté the onion, carrots, celery and mushrooms in the butter for 5 to 7 minutes.
Sprinkle with flour and mix to form a roux.
Gradually whisk in the chicken stock until the sauce is smooth.
Simmer over medium heat until the sauce thickens slightly.
Stir the shredded chicken into the sauce.
Add the cream and season with salt, pepper and nutmeg.
Simmer for 5 minutes over low heat to bring the flavours together.
Meanwhile, reheat the puff pastry in the oven at 180°C (350°F) for 5 to 7 minutes, until golden and crisp.
Fill each vol-au-vent crust with the hot filling.
Sprinkle with fresh parsley.
Serve with a green salad, steamed potatoes or French fries.
