The moment I take a bite of Chicken and Mushroom Vol-au-Vent, I’m transported to a cozy bistro, where the warm aromas of butter and garlic fill the air. You know that feeling when you want to impress without spending hours in the kitchen? This delightful dish is your answer. A luxurious yet simple creation, each puff pastry shell bursts with a creamy chicken and mushroom filling that’s rich in flavor and comfort.
What’s even better? You can whip this up in under 30 minutes! Picture a weeknight dinner or an impromptu gathering where you serve these elegant little bites, as guests rave over your culinary prowess. Never mind the fast-food drive-thru; this is home-cooked magic at its finest. Whether you’re a seasoned chef or a home cook looking for something special, this recipe beckons you to savor the art of cooking once more. Let’s dive into the delicious details!
Why is Chicken And Mushroom Vol Au Vent a must-try?
Elevated Home Cooking: Whip up a restaurant-quality dish in your own kitchen.
Effortless Preparation: This recipe requires minimal effort for maximum impact, making it a perfect option for busy weeknights.
Decadent Creaminess: The rich, creamy chicken and mushroom filling will leave everyone craving more.
Elegant Appearance: These charming puff pastry shells impress guests without the need for advanced culinary skills.
Versatile Flavors: Customize the filling with your favorite herbs or vegetables to suit your palate!
If you’re looking for more delightful ideas, check out our other easy pastry recipes to keep the creativity flowing in your cooking!
Chicken And Mushroom Vol Au Vent Ingredients
For the Filling
• Olive oil – This adds a rich flavor and helps cook the chicken perfectly.
• Chicken boneless – Cut into small cubes to ensure even cooking and tenderness.
• Butter unsalted – Enhances the creaminess and adds a delightful richness to the filling.
• White mushrooms – These provide an earthy flavor that pairs beautifully with chicken.
• Garlic minced – A must for a fragrant base that elevates the entire dish.
• Onion chopped – Adds sweetness and depth to the filling mixture.
• Crushed black pepper – This enhances the overall flavor with a subtle kick.
• Italian herbs – A blend of flavors that complements the chicken and mushrooms perfectly.
• Dried tarragon – Offers a unique, anise-like taste that brightens the filling.
• Salt – Essential for seasoning and bringing out the dish’s natural flavors.
For the Pastry
• All-purpose flour – Keeps the filling from being too runny and helps with binding.
• Cooking cream – The star of the show that gives the filling its creamy consistency, crucial for the Chicken And Mushroom Vol-au-Vent experience.
• Puff pastry sheets – These create the delicate, flaky shells that hold the delicious filling.
• Egg – Whisked with milk for an egg wash, giving the pastry a lovely golden finish.
Elevate your home cooking with this delightful dish that promises to impress!
How to Make Chicken And Mushroom Vol Au Vent
-
Heat the Oil: Begin by heating a pan with olive oil over medium heat. Add the cubed chicken and cook until it changes color, stirring occasionaly. Season with a pinch of salt and white pepper, ensuring it’s thoroughly cooked. Remove and set aside.
-
Sauté Aromatics: In the same pan, melt butter. Add minced garlic and chopped onion, sautéing until softened and fragrant. Then, toss in the white mushrooms, cooking on medium-high heat until they turn golden brown for an enticing color.
-
Mix Ingredients: Return the cooked chicken to the pan along with all-purpose flour, crushed black pepper, Italian herbs, dried tarragon, and salt. Stir everything together to combine and coat the chicken evenly.
-
Add Cream: Pour in the cooking cream and stir continuously to avoid lumps. Watch for the mixture to thicken beautifully, then turn off the heat and let it cool slightly.
-
Prepare Pastry Bases: Grab a frozen puff pastry sheet (don’t thaw it completely) and cut out rounds using a 5 cm (2-inch) cutter. Place these bases spaced apart on a parchment-lined baking tray, ready to become your elegant shells.
-
Create Rings: Using the same cutter, cut additional rounds and then, with a 3.5 cm (1.25-inch) cutter, remove the center to create rings. For every 10 bases, prepare 20 rings, meaning each base gets adorned with two rings.
-
Assemble Pastries: Brush the bottom of each pastry base with the egg wash. Place one ring so it rests on the edges, and prick the base 2-3 times to prevent puffing. Brush the edges with more egg wash, place the second ring on top, and finish with a final brush of egg wash. Repeat until all bases are assembled.
-
Chill: Refrigerate the assembled pastries for 15 minutes to help them keep their shape while baking.
-
Bake: Bake in a preheated oven at 200 °C (400 °F) for 15-20 minutes, keeping an eye on that perfect golden color and puffiness. Once baked, remove and let cool for 10-15 minutes before handling!
-
Fill & Garnish: Spoon the delicious chicken and mushroom filling into each puff pastry shell. For a fresh touch, garnish with chives before serving immediately to your eager guests!
Optional: Drizzle with a bit of truffle oil for an elevated flavor experience.
Exact quantities are listed in the recipe card below.
Expert Tips for Chicken And Mushroom Vol Au Vent
- Proper Thawing: Always partially thaw puff pastry for easier cutting. If completely thawed, it can become too soft and unmanageable.
- Seasoning Matters: Don’t skip seasoning the chicken! A pinch of salt and pepper while cooking enhances the overall taste of the Chicken And Mushroom Vol-au-Vent.
- Sauté for Flavor: Ensure the mushrooms are browned sufficiently; this adds deep, earthy notes to the filling. Undercooked mushrooms can become watery and affect the texture.
- Adjust Cream: If the filling seems too thick, feel free to add a little more cooking cream for the desired consistency. This ensures a creamy, delectable experience.
- Brushing Technique: Thoroughly brush each pastry with egg wash to achieve that beautiful golden-brown finish. This step is key for a lovely appearance!
Make Ahead Options
These Chicken and Mushroom Vol-au-Vent are a fantastic option for meal prep enthusiasts! You can prepare the creamy chicken and mushroom filling up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its quality. The pastry shells can also be assembled and kept uncooked for up to 24 hours before baking, ensuring you can enjoy fresh, flaky pastries with minimal effort. When you’re ready to serve, just bake the shells directly from the fridge and fill them with the prepared filling, then garnish with chives. This way, you’ll have restaurant-quality results that are just as delicious, saving precious time on busy weeknights!
Chicken And Mushroom Vol Au Vent Variations
Feel free to get creative and customize your Chicken and Mushroom Vol-au-Vent to match your taste buds!
-
Gluten-Free: Use gluten-free puff pastry instead of the regular type to make this dish accessible for all. Just ensure the filling stays gluten-free too!
-
Vegetarian: Swap the chicken for hearty tempeh or grilled vegetables, adding more mushrooms for texture. This twist showcases the dish’s adaptability while keeping that creamy filling.
-
Spicy Kick: Incorporate diced jalapeños or a sprinkle of red pepper flakes into the filling for a delightful heat that elevates every bite. A little spice can awaken the senses and add an exciting twist!
-
Herb-Infused Cream: Experiment with fresh herbs like dill, parsley, or basil for an aromatically infused filling. This will create a fresh and vibrant flavor that feels like sunshine on your plate.
-
Mushroom Medley: Include different types of mushrooms, like shiitake or portobello, for a more complex, earthy flavor profile. The variety in texture and taste will surprise your guests!
-
Nutty Addition: Stir in toasted walnuts or hazelnuts to the filling for an added crunch and a nutty flavor that brings unexpected depth to the dish. This easy addition can take your vol-au-vent experience to another level!
-
Cheesy Delight: Mix in a handful of cheese, like Gruyère or cheddar, into the chicken and mushroom filling to create a cheesy, ooey-gooey comfort food version. Who can resist a creamy, cheesy bite?
-
Creamy Sun-Dried Tomatoes: For an Italian twist, add chopped sun-dried tomatoes into the filling for a pop of flavor and vibrant color. This little change can make the dish stand out on your table.
Let your culinary creativity flourish with these delightful variations!
How to Store and Freeze Chicken And Mushroom Vol Au Vent
Fridge: Store unfilled puff pastry shells in an airtight container for up to 2 days to maintain their crispiness. Filled Chicken and Mushroom Vol-au-Vent can last for up to 3 days, but reheat to avoid sogginess.
Freezer: You can freeze filled Chicken and Mushroom Vol-au-Vent, wrapping each individually in plastic wrap and then placing them in a freezer bag for up to 2 months.
Reheating: To reheat, bake from frozen at 180 °C (350 °F) for 20-25 minutes or until heated through and the pastry is crispy again.
Serving Tip: For the best experience, fill puff pastry shells just before serving to keep them light and flaky!
What to Serve with Chicken and Mushroom Vol-au-Vent?
Imagine a cozy table set for a gathering, adorned with delectable sides that complement the luxurious filling of your Chicken and Mushroom Vol-au-Vent. It’s time to create a delightful meal!
-
Garlic Bread: This warm, buttery delight offers a comforting crunch paired perfectly with the creamy pastries. The garlicky aroma will awaken your senses!
-
Mixed Green Salad: Fresh greens drizzled with a zesty vinaigrette add brightness and balance, cutting through the richness of the vol-au-vent.
-
Creamy Mashed Potatoes: Fluffy and rich, these potatoes create a lovely contrast in texture and soak up every bite of the chicken filling wonderfully.
-
Roasted Vegetables: Seasonal veggies like carrots, zucchini, and bell peppers roasted until caramelized bring vibrant colors and earthiness to the plate.
-
Wine Pairing: A crisp Chardonnay or a light Pinot Noir pairs beautifully, enhancing the flavors of the chicken and mushrooms.
-
Cheese Platter: Offer a selection of soft and hard cheeses with crackers; the varied textures and flavors will keep your guests grazing happily.
Why not enhance your dinner with these thoughtful sides? Each option harmonizes beautifully with the Chicken and Mushroom Vol-au-Vent, turning your meal into an unforgettable feast.
Chicken And Mushroom Vol Au Vent Recipe FAQs
What kind of mushrooms should I use for the Chicken And Mushroom Vol-au-Vent?
Absolutely! I recommend using white button mushrooms for their mild flavor, but you can also mix in some cremini or shiitake mushrooms for a deeper taste. Ensure they are fresh and firm — look out for any dark spots or wrinkles that may indicate they’re past their prime.
How should I store leftover Chicken And Mushroom Vol-au-Vent?
Store filled Chicken and Mushroom Vol-au-Vent in an airtight container in the fridge for up to 3 days. To prevent the pastry from becoming soggy, I suggest reheating them in the oven to restore their crispness before serving.
Can I freeze Chicken And Mushroom Vol-au-Vent? How do I do that?
Certainly! To freeze, wrap each filled Chicken and Mushroom Vol-au-Vent individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. When you’re ready to enjoy them, bake straight from frozen at 180 °C (350 °F) for 20-25 minutes, or until heated through and the pastry is deliciously crispy again.
What if my puff pastry doesn’t rise properly?
No worries! If your pastry doesn’t puff as expected, it may have been too warm during baking or the oven temperature isn’t high enough. Ensure your pastry is cold when placed in the oven and check that your oven is preheated to 200 °C (400 °F) for that initial blast of heat, which is crucial for a good rise.
Are there any dietary considerations I should be aware of?
Definitely! This recipe contains dairy and gluten, so if you have allergies to these, consider using gluten-free puff pastry and a dairy-free cream alternative. Always double-check ingredient labels to ensure they meet your dietary needs.
Can I make the filling in advance?
Very much so! You can prepare the Chicken and mushroom filling up to 2 days ahead of time. Just store it in an airtight container in the fridge. When you’re ready, fill your pastry shells and bake as directed for a quick and impressive meal!
Irresistible Chicken And Mushroom Vol Au Vent Recipe to Impress
Ingredients
Equipment
Method
- Begin by heating a pan with olive oil over medium heat. Add the cubed chicken and cook until it changes color, stirring occasionally. Season with a pinch of salt and white pepper, ensuring it’s thoroughly cooked. Remove and set aside.
- In the same pan, melt butter. Add minced garlic and chopped onion, sautéing until softened and fragrant. Then, toss in the white mushrooms, cooking on medium-high heat until they turn golden brown for an enticing color.
- Return the cooked chicken to the pan along with all-purpose flour, crushed black pepper, Italian herbs, dried tarragon, and salt. Stir everything together to combine and coat the chicken evenly.
- Pour in the cooking cream and stir continuously to avoid lumps. Watch for the mixture to thicken beautifully, then turn off the heat and let it cool slightly.
- Grab a frozen puff pastry sheet (don’t thaw it completely) and cut out rounds using a 5 cm (2-inch) cutter. Place these bases spaced apart on a parchment-lined baking tray.
- Using the same cutter, cut additional rounds and then, with a 3.5 cm (1.25-inch) cutter, remove the center to create rings. For every 10 bases, prepare 20 rings.
- Brush the bottom of each pastry base with the egg wash. Place one ring so it rests on the edges, and prick the base 2-3 times to prevent puffing. Brush the edges with more egg wash, place the second ring on top, and finish with a final brush of egg wash.
- Refrigerate the assembled pastries for 15 minutes to help them keep their shape while baking.
- Bake in a preheated oven at 200 °C (400 °F) for 15-20 minutes, keeping an eye on that perfect golden color and puffiness. Once baked, remove and let cool for 10-15 minutes before handling.
- Spoon the delicious chicken and mushroom filling into each puff pastry shell. For a fresh touch, garnish with chives before serving immediately.