Chicken and Mushroom Vol au Vent is a creamy, crispy, bite-sized snack! These freshly baked pastry shells are filled with a savory, rich chicken and mushroom filling that feels fancy yet is surprisingly simple to make. They’re the perfect appetizer for any holiday, dinner party, or cozy gathering, adding a touch of elegance to your table without the fuss.
Table of Content
This French-inspired delight starts with a classic vol-au-vent—light, flaky, hollow pastry shells that can be filled with all kinds of sweet and savory combinations.
This one combines tender chicken and sautéed mushrooms in a creamy sauce, seasoned with tarragon and Italian herbs, for a rich, comforting filling that’s sure to win your heart!
Perfect for sharing too (or not—no judgement here!), it's a deliciously flaky, savory holiday appetizer. Simple, crowd-pleasing, and feels extra special!
You know how I’m always on the lookout for dishes that look gourmet but don’t demand hours in the kitchen—this chicken and mushroom vol-au-vents recipe fits the bill perfectly!
I can’t resist anything that’s both mushroom-y and creamy, and I love finding new ways to sneak it into my recipes! Just take a look at my mushroom recipes: Mushroom Soup, Creamy Mushroom & Spinach Pasta, Chicken Schnitzel with Mushroom Sauce.
What is a Vol Au Vent
Vol au vent is a French word which literally means "flight in the wind," hinting at just how light and airy these little French pastries are
It is a small hollow case of puff pastry made by stacking circles of puff pastry on top of each other with the top ones having a hole in it.
These layers are then baked so that they rise up to make a shell which can be later filled with anything you like—creamy, savory fillings or even sweet ones. Like fancy little pastry bowls for your favorite flavors!
Traditionally, they’re filled with savory treats like creamy chicken, mushrooms, or seafood, but they can also be made sweet with fillings like custard, chocolate mousse, or fresh berries and cream!
Also can we all just agree that everything tastes better when wrapped in puff pastry?!
If you’ve got a holiday or a celebration coming up, these appetizers are a surefire crowd-pleaser and a wonderful addition to any appetizer spread. It looks fancy, sophisticated, and like you put in a ton of effort—but once you get the hang of it, you’ll be amazed at just how easy it is to pull together.
Puff pastry is hands down one of my favorite go-tos for appetizers! It is always fun to play with different combinations, and once you have nailed these pastry cases, your filling possibilities are endless.
Why You’ll Love This Recipe
- Easy but Impressive: It’s giving fancy bistro vibes without the restaurant fuss. This recipe might look like something you’d find on a gourmet menu, but it’s surprisingly easy to make at home.
- Creamy, Savory Goodness: Who can resist that creamy, mushroom-y, herby filling? With tender chicken and sautéed mushrooms in a rich sauce, this is one of those recipes that is bound to keep you sneaking “just one more” before serving.
- Versatile: One of the best parts of this recipe? You can make it your own. Don’t feel like chicken? Add your favorite protein or go vegetarian! I love trying different combinations based on what’s in the fridge or the season.
- Perfect for Parties and Gatherings: As someone who loves hosting, I can promise these Chicken and Mushroom Vol Au Vents will be the first to disappear at any gathering. They’re easy to eat, look fantastic on a tray, and never fail to impress. They're also perfect for brunch, and their bite-sized nature makes them great for picnics or buffets.
Ingredients & Substitutions
- Chicken: I use boneless, skinless chicken breasts cut into small cubes.
- Mushrooms: You can use any kind of mushrooms you prefer. For this recipe I go for white button, but portobello, cremini or even canned mushrooms will work.
- Butter: Use unsalted! And if using salted butter reduce the salt in the recipe.
- Olive Oil: It can be subbed with any neutral cooking oil.
- Garlic: Fresh garlic gives the best flavour! Avoid jarred paste. However, you can sub with garlic powder but fresh is still better.
- Onions: Yellow onions for subtle sweetness and texture that blends beautifully with the mushrooms. You can use shallots for a milder alternative.
- Seasonings: I use cracked black pepper, Italian herbs mix, dried tarragon and salt. If you’re out of Italian herbs, try a pinch of dried thyme and oregano. Also, dried basil or parsley can be used if tarragon isn’t available, but keep in mind that they’ll bring a different flavour.
- All-Purpose Flour: This is key for thickening the sauce, giving it that creamy texture that holds well in the pastry shells. Cornstarch works as an alternative, but remember to use about half the amount since it’s a stronger thickener.
- Cooking Cream: This makes the filling smooth and velvety. If you're looking for a lighter version, half-and-half or chicken stock can work too.
- Puff Pastry: Use a high-quality, pre-rolled puff pastry sheet easily available at the grocery stores. If you are feeling extra adventurous you can also prepare your own puff pastry from scratch.
- Egg: Mixed with a splash of milk to create egg wash that gives the pastries a golden shine.
Equipment
You’ll need two round cutters—one slightly smaller than the other to create the hollowed center. For the base, I used a 5 cm (2”) cutter, and for the center, a 3.5 cm (1.25”) cutter works well.
If you don’t have round cutters, use a glass or jar lid for the base and a smaller circular item for the center cutout.
How to Make Chicken and Mushroom Vol Au Vent
- Make the filling: Sauté the chicken with salt and white pepper, then remove it from the pan. In the same pan, cook garlic and onion in olive oil and butter until softened, then add mushrooms until golden. Stir in the cooked chicken and spices, then mix in cooking cream and flour until the sauce thickens. Let it cool.
- Prepare the vol au vent shells: Cut out bigger rounds for the bases and smaller rounds for the outer rings from sheets of puff pastry. Brush the bases with egg wash, place the outer rings on top, prick the middle 2-3 times, and brush with egg wash again. Refrigerate for 15 minutes.
- Bake the pastries: Preheat your oven to 200°C (400°F). Bake the pastry shells for 15-20 minutes until golden and puffed.
- Garnish and serve: Once baked, spoon the chicken and mushroom filling into the pastry shells, garnish with chives, and enjoy!
Want a short step-by-step video? Head over to my Instagram highlights.
Expert Tips
- Work quickly with frozen puff pastry to ensure the shells rise evenly. If they come out lopsided, just gently press them back into shape with your hands.
- Always work with cold puff pastry. If it starts to thaw, it can become sticky and harder to handle, resulting in uneven puffing.
- To prevent the base of your pastry from puffing up too much, prick it lightly with a fork. This allows steam to escape while still keeping the sides puffed.
- Once baking starts, don't open the oven door. If the steam escapes the pastry shells won't rise well.
Variations
Seafood Version: Swap out the chicken for shrimp or crab for a seafood version. The delicate flavors of the seafood pair beautifully with the creamy sauce. I love making this variation for special occasions; it always feels so fancy and indulgent! Or you can add in shrimp or lobster along with chicken for a luxurious surf and turf appetizer.
Make it Vegetarian: For a meat-free option, fill the shells with sautéed spinach, ricotta cheese, and sun-dried tomatoes. It's a colorful and flavorful twist that even non-vegetarians will love.
Curried Chicken and Mushroom Vol Au Vent: Add cooked chicken or vegetables with curry powder, peas, and coconut cream for an Indian twist of this dish. The warm spices will bring a whole new level of flavor, and it's a great way to use up leftover curry from dinner!
Cheesy Vol au Vents: Sauté the mushrooms in garlic, then whisk them into a rich cheesy béchamel sauce made with the basic butter, flour and milk. Stir in shredded cheese for a decadent filling. You can also sauté fresh spinach and mix it with ricotta and Parmesan cheese, seasoning with salt and pepper.
Dessert Version: You can fill vol au vents with sweetened cream cheese or custard and top them with fresh fruit, such as strawberries or berries. Alternatively, you can use chocolate mousse to satisfy your dessert cravings!
You might also like my Pakistani Chicken Pies which are mini square-shaped shredded chicken puffs topped with sesame seeds.
FAQs
Make sure to use cold puff pastry, handle it gently, don't open the oven during baking and ensure that the pastry shells are baked until fully puffed and golden.
Yes, you can prepare the pastry shells in advance and store them in an airtight container at room temperature. Fill them just before serving to keep them crisp.
Fillings can range from creamy chicken and mushroom to sweet options like custard, chocolate mousse, or fruit. See Variations for more ideas.
To reheat, place the filled vol au vents in a preheated oven at 180°C (350°F) for about 5-10 minutes to warm through without making the pastry soggy.
You can freeze the uncooked base of the vol au vent in an airtight container or ziplock bag. When needed, allow it to thaw on the countertop and bake according to the instructions in the recipe below.
More Holiday Appetizers
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📖 Recipe
Chicken And Mushroom Vol Au Vent
Ingredients
FILLING
- 100 g (3.5oz) chicken boneless cut in small cubes
- 200 g (7oz) white mushrooms
- 1 tablespoon butter unsalted
- 1 teaspoon olive oil
- 1 clove garlic minced
- 2 tablespoon onion chopped
- ½ teaspoon crushed black pepper
- 1 teaspoon Italian herbs
- ½ teaspoon dried tarragon
- salt to taste
- 1 tablespoon all-purpose flour
- ½ cup cooking cream
PASTRY SHELLS
- puff pastry sheets
- egg wash 1 egg whisked with 2 tablespoon milk
Equipment
- 2 round cutters see note 1
Instructions
- Heat a pan with 1 teaspoon olive oil. Add the cubed chicken and cook on medium heat till it changes color. Add a pinch of salt and white pepper and let cook fully. Remove and keep aside.
- In the same pan, add 2 teaspoon olive oil and butter, then sauté garlic and onion until softened. Add mushrooms and cook on medium high heat till golden brown.
- Return cooked chicken to the pan along with all-purpose flour, black pepper, Italian herbs, dried tarragon and salt. Stir.
- Pour in cooking cream and keep stirring so that the mixture doesn’t get lumpy. When it thickens, turn off heat and keep aside to cool.
- Take a frozen puff pastry sheet, don’t thaw it completely, and cut rounds with a 5 cm (2-inch) cutter. Arrange this base, spaced apart, on a parchment-lined baking tray to allow room for puffing.
- Cut additional rounds of the same size, and using a 3.5 cm (1.25-inch) cutter, remove the center to create rings. For 10 bases, prepare 20 rings; each base needs 2 rings.
- Brush the base with egg wash, place one ring on the edges, and prick the base 2-3 times to prevent puffing. Brush the edges with egg wash, place the second ring, and give a final brush of egg wash to the shell. Repeat for all bases.
- Refrigerate these pastries for 15 mins.
- Bake in a pre-heated oven at 200 °C (400 °F) for 15-20 mins until golden and puffy. Remove and let cool for 10-15 minutes before touching them.
- Spoon the chicken and mushroom filling into the puff pastry shells, garnish with chives, and serve immediately.
Notes
- Use two round cutters—one slightly smaller for the center. A 5 cm (2”) cutter works well for the base and 3.5 cm (1.25”) for the center. If you don't have those, try a glass for the base and a smaller lid for the center cutout.
- Work quickly with frozen puff pastry to ensure even rising of the shells. If they appear uneven after baking, gently press them back into shape by hand.
- Avoid opening the oven door while baking the vol-au-vents, as this can hinder the shells from rising properly.
- Head over to my Instagram highlights for a short step-by-step.
Nutrition
PIN IT FOR LATER
josee leunis winkelmann says
What a great recipe, thanks a lot !
Kathy Mccaskill says
What a great recipe I would love to see a video on that!!
Kamy