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Vol-au-Vent with Creamy Mushroom and Chicken Filling

September 5, 2025 by Emma Delaney

Vol-au-vent is a classic French pastry that brings elegance and comfort to any dining table. These light, flaky puff pastry shells are filled with a savory, creamy mixture of mushrooms and tender chicken — creating a dish that is both refined and satisfying. Perfect as a sophisticated appetizer or a light main course, this recipe combines rich flavor with delicate texture in every bite.

Why You’ll Love This Recipe

Vol-au-vent with mushroom and chicken filling is a crowd-pleasing dish that looks impressive but is surprisingly easy to prepare. The puff pastry is crisp and golden, providing a perfect contrast to the warm, creamy filling. The combination of sautéed mushrooms, aromatic herbs, and tender chicken makes this dish deeply flavorful. Whether you’re hosting a dinner party or simply looking for an elevated weeknight meal, this recipe offers elegance without complexity.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pastry shells:

1 sheet puff pastry, thawed
1 egg yolk (for egg wash)

For the filling:

1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 cup mushrooms, sliced (cremini or button)
1 cup cooked chicken breast, diced or shredded
2 tablespoons all-purpose flour
1 cup whole milk (or half-and-half)
1/4 cup chicken broth
Salt and black pepper, to taste
Pinch of nutmeg (optional)
1 tablespoon chopped parsley (plus more for garnish)

Directions

Prepare the pastry shells:
Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry and cut out 6 circles using a 3-inch cutter. Using a smaller cutter, cut the centers out of 3 of the circles to create rings.
Assemble and bake shells:
Place the whole rounds on a parchment-lined baking sheet. Brush their edges with egg yolk. Carefully place the pastry rings on top of the full rounds, and brush the tops with more egg wash. Prick the centers with a fork to prevent excessive puffing.
Bake for 12–15 minutes until golden and puffed. Remove and let cool. Press down the centers gently to create space for the filling.
Prepare the filling:
In a skillet, heat butter and olive oil over medium heat. Sauté the diced onion and garlic for 2–3 minutes until soft.
Add sliced mushrooms and cook until browned and tender. Stir in the cooked chicken.
Sprinkle the flour over the mixture and stir to coat. Slowly add the milk and chicken broth while stirring constantly. Simmer until the mixture thickens, about 5 minutes.
Season with salt, pepper, nutmeg (if using), and stir in chopped parsley.
Fill and serve:
Spoon the hot creamy filling into the center of each pastry shell. Garnish with additional chopped parsley and serve warm.

Servings and timing

This recipe makes 6 individual vol-au-vent pastries, serving 3–4 people as a light main course or 6 as an appetizer.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Seafood version: Replace chicken with cooked shrimp or crabmeat for a seafood vol-au-vent.
Vegetarian: Omit chicken and add extra mushrooms, spinach, or asparagus.
Cheesy twist: Stir in 1/4 cup of grated Gruyère or Parmesan cheese into the filling for added richness.
Spiced version: Add a pinch of paprika or cayenne pepper for a subtle heat.
Mini vol-au-vent: Use smaller pastry cutters for bite-sized appetizers at parties or events.

Storage/Reheating

Refrigerate: Store unfilled pastry shells and filling separately in airtight containers for up to 3 days.

Freeze: Baked, unfilled pastry shells can be frozen for up to 1 month. Reheat in a 350°F (175°C) oven until crisp.

Reheat: Gently reheat the filling in a skillet or saucepan over low heat, adding a splash of milk or broth if needed. Fill and warm the assembled vol-au-vents just before serving.

FAQs

What does “vol-au-vent” mean?

“Vol-au-vent” translates to “flight of the wind” in French, referring to the light, airy texture of the puff pastry.

Can I make the pastry shells ahead of time?

Yes. Bake the pastry shells in advance and store them in an airtight container at room temperature for up to 2 days.

Can I use store-bought puff pastry?

Absolutely. Store-bought puff pastry works well and significantly reduces preparation time.

What type of mushrooms should I use?

Cremini or button mushrooms are ideal. You can also use a mix of wild mushrooms for more depth of flavor.

Is it necessary to cook the chicken beforehand?

Yes. The chicken should be fully cooked before adding to the filling. This is a great way to use leftover roasted or grilled chicken.

Can I make this without chicken?

Yes. Omit the chicken or replace it with vegetables or seafood for a different version.

Can I use cream instead of milk?

Yes. Heavy cream or half-and-half will create a richer sauce. Adjust thickness accordingly.

Why did my puff pastry not rise?

Ensure your oven is fully preheated and avoid pressing down on the edges of the pastry. Cold pastry also helps achieve better lift.

Can I serve this cold?

Vol-au-vent is best served warm. The pastry may lose its flakiness and the filling its creamy consistency when cold.

What can I serve with vol-au-vent?

A crisp green salad, steamed vegetables, or a light soup pairs well for a complete meal.

Conclusion

Vol-au-Vent with Creamy Mushroom and Chicken Filling brings French elegance to your table with minimal effort. Whether served as a starter or main dish, these golden, flaky pastries filled with a rich, savory filling are sure to impress. With their beautiful presentation and comforting flavor, vol-au-vents are a timeless recipe perfect for both everyday enjoyment and special occasions.