Low Sodium Classic Vol-au-Vent
Elevate your next meal with this refined **Low Sodium Classic Vol-au-Vent**, a perfect blend of flaky puff pastry and a creamy, savory filling. This recipe captures the elegance of the traditional French dish while keeping salt levels in check, making it a heart-friendly option without compromising flavor. The crisp, golden pastry shells are filled with tender low-sodium chicken, sautéed mushrooms, carrots, peas, and a luscious thyme-infused cream sauce. The dish is easy to prepare, yet sophisticated enough for special occasions, with just 30 minutes of prep time. Whether served as an appetizer or a light main course, this vol-au-vent pairs wonderfully with a fresh green salad for a complete, restaurant-quality meal at home. Keywords: low sodium vol-au-vent, flaky puff pastry, creamy chicken filling, French recipe, heart-healthy recipe.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 1 cup low-sodium chicken breast
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 0.5 cup fresh mushrooms, finely chopped
- 0.5 cup carrot, finely chopped
- 0.25 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 egg, beaten
Instructions
Preheat the oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick.
Cut out 4-inch circles using a cookie cutter. For half of these circles, use a smaller cutter to make a hole in the center, creating rings.
Place the whole circles on a baking sheet lined with parchment paper, and brush the edges with beaten egg.
Place the rings on top of the whole circles, and brush with more beaten egg for a golden finish.
Bake in the preheated oven for about 12-15 minutes or until golden brown and puffed. Set aside to cool.
In a skillet over medium heat, melt butter and sauté the chicken pieces until cooked through. Remove and set aside.
In the same skillet, add mushrooms, carrots, and thyme. Cook until the vegetables are softened.
Sprinkle flour over the vegetables, stirring to coat evenly. Cook for another minute.
Gradually add the low-sodium chicken broth, stirring constantly to combine.
Reduce heat and simmer until slightly thickened, about 3 minutes.
Add heavy cream, peas, chicken, parsley, and black pepper. Stir until heated through and combined.
Fill the baked puff pastry shells with the chicken and vegetable mixture.
Garnish with additional parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.2 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 146 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1692 mg | 36% | |
*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.
