Chicken Vol Au Vents
Elevate your appetizer game with these elegant Chicken Vol Au Vents! Featuring golden, flaky puff pastry shells filled with a creamy medley of shredded chicken, sautéed vegetables, and a velvety roux-based sauce, this recipe is a showstopper at any gathering. The filling, made with tender carrots, earthy mushrooms, sweet peas, and fragrant garlic, is perfectly seasoned with a touch of fresh parsley for a burst of flavor. Perfect as a centerpiece at parties or as a luxurious starter, these savory bites are as visually stunning as they are delicious. Easy to prep and irresistibly rich, these Chicken Vol Au Vents bring a French-inspired sophistication to your table.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets (or pre-made vol au vent shells)
- 2 pieces chicken breasts, cooked and shredded
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups chicken broth
- 0.25 cups heavy cream
- 1 medium white onion, finely chopped
- 1 cup button mushrooms, chopped
- 1 medium carrot, finely diced
- 0.5 cups frozen peas
- 2 pieces garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
If you are using puff pastry sheets, preheat your oven to 375°F (190°C) and cut the sheets into circles using a cookie cutter. Use a smaller cutter to create a border on half of the circles to form the top rings. Stack the ring circles on top of the solid bases to create the shell structure.
Place the prepared shells on a baking sheet lined with parchment paper. Bake according to package instructions or until puffed and golden brown, about 15-20 minutes. Set aside to cool.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and carrots, and sauté for 3-4 minutes until softened.
Add the garlic and mushrooms to the skillet and cook for another 2 minutes. Stir in the frozen peas and let them cook for 1 minute. Remove the vegetable mixture from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 minute to create a roux.
Gradually whisk in the milk, chicken broth, and heavy cream, making sure there are no lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3-4 minutes.
Add the cooked chicken and the vegetable mixture back into the skillet. Season with salt, black pepper, and fresh parsley, stirring until everything is well combined. Remove from heat.
Spoon the chicken mixture into the baked puff pastry shells, filling them generously.
Serve the filled vol au vents warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3432 mg | 149% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 32.4 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 610 mg | 47% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2318 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
