There’s something magical about a dish that feels both comforting and elegant, and that’s exactly what you get with Creamy Chicken Vol-au-Vent. This delightful recipe is perfect for those busy weeknights when you want to impress your loved ones without spending hours in the kitchen. The flaky puff pastry cradles a rich, creamy chicken filling that warms the soul. Whether you’re hosting a casual dinner or just treating yourself, this dish is a quick solution that brings a touch of French flair to your table. Trust me, your taste buds will thank you!
Why You’ll Love This Creamy Chicken Vol-au-Vent
This Creamy Chicken Vol-au-Vent is a game-changer for any home cook. It’s incredibly easy to whip up, making it perfect for those hectic evenings. The taste? Absolutely divine! The combination of creamy chicken and flaky pastry creates a symphony of flavors and textures that will leave everyone asking for seconds. Plus, it’s versatile enough to impress guests or satisfy a cozy family dinner. You’ll love how quickly it comes together!
Ingredients for Creamy Chicken Vol-au-Vent
Gathering the right ingredients is the first step to creating this delightful dish. Here’s what you’ll need:
Cooked chicken: Shredded chicken is the star of this recipe. You can use leftover rotisserie chicken or poach your own for freshness.
Heavy cream: This adds richness and creaminess to the filling. For a lighter option, consider substituting half with low-fat milk.
Chicken broth: A flavorful base that enhances the chicken’s taste. Homemade or store-bought works well.
Olive oil: Used for sautéing the aromatics, it adds a subtle flavor. Feel free to swap it with butter for a richer taste.
Onion: Finely chopped, it brings sweetness and depth to the filling. Yellow or white onions are perfect choices.
Garlic: Minced garlic adds a punch of flavor. Fresh is best, but garlic powder can be a quick substitute.
Frozen peas: These add a pop of color and sweetness. You can also use fresh peas if they’re in season.
Dried thyme: This herb complements the chicken beautifully. Fresh thyme can be used if you have it on hand.
Salt and pepper: Essential for seasoning. Adjust to your taste for the perfect balance.
Puff pastry: The flaky outer layer that makes this dish special. You’ll need two sheets, which can be found in the freezer section.
Egg: Beaten for the egg wash, it gives the pastry a beautiful golden color when baked.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Creamy Chicken Vol-au-Vent
Step 1: Preheat the Oven
Start by preheating your oven to 400°F. This ensures that your Creamy Chicken Vol-au-Vent bakes evenly and achieves that perfect golden color. While the oven heats up, line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze!
Step 2: Sauté the Aromatics
In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Then, toss in the minced garlic and cook for an additional minute. This step fills your kitchen with a mouthwatering aroma!
Step 3: Prepare the Chicken Filling
Now it’s time to bring the filling together. Add the shredded chicken, chicken broth, heavy cream, dried thyme, salt, and pepper to the skillet. Stir everything together and bring it to a gentle simmer. Let it cook for about 5-7 minutes until the mixture thickens slightly. Finally, stir in the frozen peas for a burst of color and sweetness!
Step 4: Roll Out the Puff Pastry
On a lightly floured surface, roll out the thawed puff pastry sheets to about 1/8 inch thick. Using a 4-inch round cutter, cut out circles. For half of these circles, use a smaller cutter to create a ring in the center. This will form the top of your vol-au-vent, adding a lovely layered effect.
Step 5: Assemble the Vol-au-Vent
Place the full pastry circles on your prepared baking sheet. Brush the edges with the beaten egg to help seal the layers. Next, carefully place the rings on top of the full circles and brush the tops with more egg wash. This will give them that beautiful, shiny finish when baked!
Step 6: Bake to Perfection
Slide the baking sheet into your preheated oven and bake for 15-20 minutes. Keep an eye on them as they puff up and turn golden brown. The aroma wafting through your kitchen will be irresistible, and you’ll know they’re ready when they look perfectly puffed!
Step 7: Fill and Serve
Once baked, remove the vol-au-vent from the oven and let them cool slightly. Carefully spoon the creamy chicken mixture into the center of each pastry. Serve them warm, and watch as everyone digs in with delight. This dish is sure to impress!
Tips for Success
Thaw the puff pastry overnight in the fridge for best results.
Don’t skip the egg wash; it gives the pastry a beautiful golden color.
For extra flavor, sauté some mushrooms or bell peppers with the onions.
Make the filling ahead of time and store it in the fridge for quick assembly.
Experiment with herbs like rosemary or parsley for a unique twist!
Equipment Needed
Large skillet: Essential for sautéing. A non-stick pan works well too.
Baking sheet: A standard one will do, but a rimmed sheet prevents spills.
Parchment paper: Helps with easy cleanup; aluminum foil can be a substitute.
Rolling pin: For rolling out pastry; a wine bottle can work in a pinch.
Round cutters: Use a cookie cutter or even a glass for shaping the pastry.
Variations of Creamy Chicken Vol-au-Vent
Mushroom Medley: Add sautéed mushrooms to the chicken filling for an earthy flavor that complements the creaminess.
Vegetarian Delight: Substitute the chicken with a mix of sautéed vegetables like zucchini, bell peppers, and spinach for a hearty vegetarian option.
Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce into the filling for those who enjoy a bit of heat.
Herb Infusion: Experiment with fresh herbs like basil or dill to elevate the flavor profile of the creamy filling.
Seafood Twist: Replace chicken with shrimp or crab meat for a luxurious seafood version of this classic dish.
Serving Suggestions for Creamy Chicken Vol-au-Vent
Side Salad: Pair with a light mixed greens salad dressed in a tangy vinaigrette for a refreshing contrast.
Wine Pairing: A crisp white wine, like Sauvignon Blanc, complements the creamy filling beautifully.
Presentation: Serve on a rustic wooden board for a charming, casual feel.
Garnish: Sprinkle fresh herbs like parsley or chives on top for a pop of color.
FAQs about Creamy Chicken Vol-au-Vent
Can I make Creamy Chicken Vol-au-Vent ahead of time?
Absolutely! You can prepare the chicken filling in advance and store it in the fridge. Just assemble and bake the vol-au-vent when you’re ready to serve. This makes it a great option for entertaining!
What can I substitute for puff pastry?
If you don’t have puff pastry, you can use phyllo dough for a lighter version. Just layer several sheets and cut them into circles. Keep in mind that the texture will be different, but still delicious!
How do I store leftovers?
Store any leftover Creamy Chicken Vol-au-Vent in an airtight container in the fridge for up to 2 days. Reheat in the oven for the best texture, as microwaving can make the pastry soggy.
Can I freeze Creamy Chicken Vol-au-Vent?
Yes, you can freeze the assembled but unbaked vol-au-vent. Just wrap them tightly in plastic wrap and foil. When you’re ready to bake, no need to thaw; just add a few extra minutes to the baking time!
What other fillings can I use?
The beauty of vol-au-vent is its versatility! You can fill them with anything from creamy mushroom mixtures to savory seafood blends. Get creative and make it your own!
Final Thoughts
Creating Creamy Chicken Vol-au-Vent is more than just cooking; it’s about crafting a moment of joy. The combination of flaky pastry and creamy filling brings warmth to any table, making it a dish that feels special yet approachable. Whether you’re sharing it with family or impressing friends, this recipe is sure to spark smiles and satisfied sighs. Plus, the versatility allows you to make it your own, adapting flavors to suit your taste. So roll up your sleeves, embrace the process, and enjoy the delightful experience of bringing this French classic to life in your kitchen!
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the shredded chicken, chicken broth, heavy cream, thyme, salt, and pepper to the skillet. Bring to a simmer and cook for about 5-7 minutes until the mixture thickens slightly. Stir in the frozen peas and remove from heat.
On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick. Cut out circles using a 4-inch round cutter. Cut smaller circles (about 2 inches) from the center of half of the larger circles to create a ring.
Place the full circles on the prepared baking sheet. Brush the edges with the beaten egg. Place the rings on top of the full circles and brush the tops with more egg wash.
Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
Once baked, remove from the oven and let cool slightly. Carefully spoon the creamy chicken mixture into the center of each vol-au-vent. Serve warm.
Notes
For a lighter version, substitute half of the heavy cream with low-fat milk.
You can also add chopped mushrooms or bell peppers to the chicken mixture for extra flavor and nutrition.
