Delightful Chicken and Mushroom Vol au Vents

A Classic French Delight: Chicken and Mushroom Vol-au-Vents
Chicken and Mushroom Vol-au-Vents pinit

Indulge in the creamy, savory delight of Chicken and Mushroom Vol au Vents, a perfect appetizer or light main course that promises to impress your guests. These elegant puff pastry cases filled with a rich and flavorful chicken and mushroom mixture are sure to become a favorite at any gathering.


Vol-au-vent, translating to “windblown” in French, refers to the light and airy puff pastry cases used in this dish. The term was coined in the early 19th century by the legendary French chef Marie-Antoine Carême, who is often regarded as one of the pioneers of haute cuisine. Originally, these pastries were filled with rich, creamy mixtures, a tradition that continues to this day with a variety of delicious fillings.

Serving Suggestions for Chicken and Mushroom Vol au Vents

These Chicken and Mushroom Vol au Vents are versatile and can be served in several delightful ways:

  • Appetizer: Serve as a sophisticated starter at dinner parties or holiday gatherings. Pair with a crisp, white wine such as Chardonnay.
  • Main Course: Accompany with a fresh, green salad and a side of roasted vegetables for a complete meal.
  • Brunch Option: Include as part of a brunch spread alongside quiches, smoked salmon, and fresh fruit.

For an added touch of elegance, garnish with a sprinkle of fresh parsley and a light drizzle of truffle oil.

Storing Instructions

Store any leftover chicken and mushroom vol au vents in an airtight container in the refrigerator. They will keep well for up to two days. If you plan to store them for a longer period, it’s best to freeze the components separately: the puff pastry cases and the filling. Freeze the pastry cases in a single layer before transferring them to a freezer-safe container. The filling can be stored in an airtight container in the freezer for up to three months.

Reheating Instructions

To reheat the Chicken and Mushroom Vol au Vents and enjoy them at their best:

  1. Oven Method: Preheat your oven to 180°C (350°F). Place the vol-au-vents on a baking sheet and cover lightly with foil. Reheat for about 10-15 minutes or until warmed through.
  2. Microwave Method: If you’re short on time, you can microwave the filling separately for about 1-2 minutes, then spoon it into the pastry cases and microwave for an additional 30 seconds to 1 minute.


We hope you enjoy making and savoring these delicious Chicken and Mushroom Vol au Vents. We’d love to hear your thoughts and variations on this recipe! Share your experiences in the comments below, and don’t forget to subscribe to our newsletter for more mouthwatering recipes and culinary inspiration. See recipe below.

Chicken and Mushroom Vol-au-Vents pinit
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Delightful Chicken and Mushroom Vol au Vents

Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr 10 mins
Cooking Temp: 200  °C Servings: 6 Calories: 176 calories per serving
Best Season: Suitable throughout the year


Chicken and Mushroom Vol-au-Vents are a timeless French dish that combines the light, flaky texture of puff pastry with a rich, creamy filling. Tender pieces of chicken and savory mushrooms are cooked in a luxurious sauce, then nestled in golden-brown pastry cases. Perfect as an elegant appetizer, a light main course, or a sophisticated addition to a brunch spread, these vol-au-vents are sure to impress your guests and delight your taste buds.

Ingredients for Chicken and Mushroom Vol-au-Vents

For the Puff Pastry Cases

For the Filling


Preparing the Puff Pastry Cases:

  1. Preheat the oven to 200°C (392°F).
  2. Roll out the puff pastry sheets on a lightly floured surface.
  3. Using a round cutter, cut out circles from the pastry sheets. Use a smaller cutter to cut out the centers of half of the circles to create rings.
  4. Place the full circles on a baking tray lined with parchment paper. Brush the edges with the egg yolk mixed with milk.
  5. Place the rings on top of the full circles to form a raised edge. Brush the tops with the egg wash.
  6. Bake in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and press down the centers to create space for the filling.

Preparing the Filling:

  1. In a medium saucepan, bring the chicken stock and white wine to a simmer. Add the chicken breasts and poach until cooked through, about 10-12 minutes. Remove the chicken, let it cool slightly, and then dice into small cubes.
  2. In a large frying pan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
  3. Add the sliced mushrooms and cook until they are golden brown.
  4. Stir in the flour and cook for 1-2 minutes to form a roux.
  5. Gradually add the milk, whisking continuously to avoid lumps. Add the whipping cream and continue to cook until the sauce thickens.
  6. Add the cooked chicken, thyme, salt, and pepper. Stir in the Parmesan cheese until melted and well combined.
  7. Adjust seasoning to taste and remove from heat.

Assembling the Vol-au-Vents:

  1. Spoon the chicken and mushroom filling into the prepared puff pastry cases.
  2. Garnish with chopped parsley.
  3. Serve immediately, or reheat in the oven for 10 minutes if serving later.

    Chicken and Mushroom Vol-au-Vents

Nutrition Facts

Servings 6

Amount Per Serving
Calories 176kcal
Calories from Fat 90kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 6.1g31%
Cholesterol 60.1mg21%
Sodium 212.7mg9%
Potassium 350mg10%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 2g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


  1. Puff Pastry: Ensure the puff pastry is well chilled before cutting to help maintain its shape during baking. If it gets too warm, place it back in the refrigerator for a few minutes.

  2. Chicken Poaching: Poach the chicken gently to keep it tender. Avoid boiling the chicken, as it can become tough.

  3. Sauce Consistency: If the sauce becomes too thick, you can thin it with a bit more chicken stock or milk until you reach the desired consistency.

  4. Flavor Variations: For added flavor, consider incorporating a splash of sherry or Marsala wine instead of white wine.

  5. Herb Substitutions: Fresh thyme can be substituted with dried thyme (use half the amount), or try other herbs like tarragon or rosemary for a different flavor profile.

  6. Make Ahead: The filling can be prepared a day in advance and stored in the refrigerator. Reheat gently before assembling the vol-au-vents.

  7. Vegetarian Option: Substitute the chicken with a medley of your favorite vegetables such as bell peppers, zucchini, and spinach for a vegetarian version.

  8. Pastry Rings: Use the leftover centers from cutting out the rings to make mini pastry puffs. Bake them alongside the vol-au-vents and serve as an additional snack or appetizer.

Keywords: Chicken and Mushroom Vol-au-Vents, French appetizer, elegant main course, brunch dish, puff pastry, creamy filling, chicken recipe, mushroom recipe, party food, holiday dish, Marie-Antoine Carême, classic French cuisine, entertaining recipes, gourmet appetizer, savory pastry, comfort food

Frequently Asked Questions

Expand All:
Can I use pre-cooked chicken for the filling?

Yes, pre-cooked chicken can be used to save time. Simply dice it and add to the mushroom mixture towards the end of cooking.

What can I use instead of white wine?

If you prefer not to use white wine, you can substitute it with an equal amount of additional chicken stock or a splash of apple cider vinegar for acidity.

Can I make the filling ahead of time?

Absolutely! The filling can be made a day in advance and stored in the refrigerator. Reheat it gently before spooning it into the pastry cases.

What other fillings can I use for vol-au-vents?

Vol-au-vents are incredibly versatile. Try fillings such as seafood in a creamy sauce, wild mushrooms with garlic and herbs, or a vegetarian option with spinach and ricotta.

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Fiona O'Sullivan

Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.

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  1. Peter Jones

    It was very easy to follow and very delicious