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Sophie

Creamy Chicken Vol-au-Vent: A Delicious Recipe to Try!

A delicious and creamy chicken filling encased in flaky puff pastry, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: French
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 package 17.3 oz frozen puff pastry (2 sheets), thawed
  • 1 egg beaten (for egg wash)

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
  7. 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.

Nutrition

Serving: 1vol-au-ventCalories: 350kcalCarbohydrates: 18gProtein: 15gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 600mgFiber: 1gSugar: 2g

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.

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