🥐 Creamy Mushroom Chicken Puff Pastry Vol-au-Vents

This looks like a classic Vol-au-Vent—a flaky puff pastry shell filled with a creamy mixture of chicken and mushrooms, finished with fresh parsley. It's an elegant appetizer that's surprisingly easy to make.

Ingredients

Puff Pastry

• 1 sheet frozen puff pastry, thawed

• 1 egg, beaten (for egg wash)

Filling

• 2 tbsp butter

• 1 tbsp olive oil

• 8 oz (225 g) mushrooms, diced

• 1½ cups cooked chicken breast, diced

• 2 garlic cloves, minced

• 1 small shallot, finely diced

• 1 tbsp flour

• ½ cup chicken stock

• ½ cup heavy cream

• ¼ cup grated Parmesan

• 1 tsp Dijon mustard (optional)

• 1 tbsp chopped fresh parsley

• Salt and black pepper

Garnish

• Fresh parsley

• Parmesan shavings (optional)

Instructions

1. Make the Pastry Shells

1. Preheat oven to 400°F (200°C).

2. Cut puff pastry into 8 circles (about 3 inches/7–8 cm).

3. From half of the circles, cut out the center to create rings.

4. Brush the solid circles with egg wash.

5. Place one ring on each base and press lightly.

6. Brush the tops with more egg wash.

7. Bake for 18–22 minutes, until deeply golden and puffed.

8. If the centers rise, gently press them down with a spoon after baking.

2. Prepare the Filling

1. Melt butter with olive oil.

2. Sauté shallot for 2 minutes.

3. Add garlic and mushrooms.

4. Cook until the mushrooms release their moisture and become golden.

5. Stir in the flour and cook for 1 minute.

6. Gradually whisk in the chicken stock.

7. Add the heavy cream and simmer until slightly thickened.

8. Fold in the diced chicken.

9. Stir in Parmesan, Dijon mustard, parsley, salt, and pepper.

10. Cook for another 2–3 minutes until creamy.

3. Assemble

• Spoon the hot chicken and mushroom filling into each pastry shell.

• Garnish with chopped parsley.

• Serve immediately while the pastry is crisp.

Chef's Tips

• Use rotisserie chicken for a quick version.

• Add sautéed spinach or leeks for extra flavor.

• A splash of white wine added before the stock gives the sauce more depth.

• Keep the filling thick so it doesn't make the pastry soggy.

Yield

• 8 appetizer-sized vol-au-vents

• Prep time: 20 minutes

• Cook time: 30 minutes

• Total time: 50 minutes

The finished dish has a crisp, buttery pastry shell with a rich, creamy mushroom-chicken filling—perfect for holiday gatherings, dinner parties, or an elegant starter.