Description
A luxurious blend of creamy chicken and wild mushrooms nestled inside crisp, golden puff pastry. This dish is comforting, elegant, and packed with rustic flavor.
Ingredients
Scale
- 2 cups shredded cooked chicken breast
- 2 large sheets puff pastry, thawed
- 2 cups chopped mixed wild mushrooms
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 egg yolk beaten with 1 tablespoon water (for egg wash)
- 1/4 cup thinly sliced fried leeks (optional garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, add olive oil and sauté mushrooms until browned. Add garlic and thyme, then stir in butter. Once melted, add flour and cook for 1 minute.
- Slowly whisk in milk and cream to form a sauce. Add shredded chicken, salt, and pepper. Simmer until thickened, then remove from heat.
- Cut puff pastry into large rounds. Score inner circles on half to create lids. Layer over base rounds, brushing edges with egg wash. Chill for 10 minutes.
- Bake for 15–18 minutes or until golden. Let cool slightly, then press down centers.
- Fill each pastry case with warm chicken-mushroom filling. Top with fried leeks if using.
- Serve immediately and enjoy!
Notes
- Keep puff pastry cold for the best rise.
- Use a mix of mushrooms for a deeper flavor.
- Prepare filling in advance to save time.
Nutrition
- Serving Size: 1 vol-au-vent
- Calories: 540
- Sugar: 3g
- Sodium: 610mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 120mg
Keywords: chicken vol-au-vent, wild mushroom vol-au-vent, puff pastry chicken recipe, creamy mushroom chicken pastry