Chicken and Mushroom Vol-au-Vents
Golden puff pastry filled with a creamy chicken and mushroom mixture, these vol-au-vents are the kind of dish that immediately makes you feel like you’re indulging in something special. The buttery layers of pastry give a delightful crunch, while the savory filling brings warmth and comfort in every bite. Trust me, you’re going to love this — it’s worth every single forkful.
Behind the Recipe
There’s something nostalgic about vol-au-vents. They remind me of festive gatherings where the table always had a platter of these little golden towers, disappearing almost as quickly as they were served. Making them at home adds a personal touch, and suddenly what was once a party canapé becomes a dish that can anchor a cozy dinner for two or elevate a casual lunch into something memorable.
Recipe Origin or Trivia
Vol-au-vents are a French creation, with their name literally meaning “windblown” to describe the lightness of the puff pastry. Traditionally, they were filled with luxurious ingredients like game, seafood, or rich ragouts. Over time, the chicken and mushroom combination became a favorite across Europe, especially in the UK and Ireland, where they often appear on festive menus. Their versatility is what has kept them popular — a classic that never fades.
Why You’ll Love Chicken and Mushroom Vol-au-Vents
Before diving into the kitchen, here’s why this dish is a total keeper:
Versatile: Works beautifully as a starter, a main, or even an elegant party bite.
Budget-Friendly: Uses simple, affordable ingredients but delivers a luxurious taste.
Quick and Easy: With ready-made puff pastry, you’ll save loads of time without compromising on flavor.
Customizable: Easily swap the filling to suit different moods and tastes.
Crowd-Pleasing: Everyone loves a flaky pastry filled with something creamy and comforting.
Make-Ahead Friendly: The filling can be prepared in advance and reheated when needed.
Great for Leftovers: Leftover chicken from a roast fits perfectly into this recipe.
Chef’s Pro Tips for Perfect Results
Making these vol-au-vents is simple, but a few insider tricks can make them exceptional:
- Always keep your puff pastry cold before baking to achieve the best rise and flakiness.
- Sauté the mushrooms until they release all their moisture for a richer, deeper flavor.
- Use double cream for the filling to ensure a silky, luxurious texture.
- Don’t overfill the cases — a little breathing room prevents the pastry from getting soggy.
Kitchen Tools You’ll Need
To bring this recipe to life, you won’t need much beyond the basics:
- Baking Tray: For baking the puff pastry cases evenly.
- Sharp Knife or Pastry Cutter: To cut neat circles for the pastry.
- Frying Pan: Essential for sautéing the chicken and mushrooms.
- Wooden Spoon: For stirring the creamy filling gently.
- Cooling Rack: To keep the pastry crisp once baked.

Ingredients in Chicken and Mushroom Vol-au-Vents
This recipe brings together a handful of ingredients that harmonize beautifully, creating a creamy, savory filling that pairs perfectly with flaky pastry.
- Puff Pastry Sheets: 500 g ready-rolled, forms the delicate vol-au-vent cases.
- Chicken Breast: 2 medium (about 250 g), diced into small pieces for even cooking.
- Mushrooms: 200 g, sliced thinly to blend seamlessly into the filling.
- Onion: 1 small, finely chopped for a sweet and aromatic base.
- Garlic Cloves: 2, minced to add depth and warmth.
- Butter: 40 g, for sautéing and enriching the filling.
- Plain Flour: 2 tablespoons, to help thicken the creamy sauce.
- Chicken Stock: 200 ml, providing savory richness.
- Double Cream: 150 ml, giving the filling its silky smoothness.
- Fresh Parsley: 2 tablespoons, chopped for a fresh finishing touch.
- Salt and Black Pepper: To taste, for seasoning balance.
- Egg Yolk: 1, lightly beaten with a splash of water, for brushing the pastry to achieve a golden shine.
Ingredient Substitutions
Cooking is about flexibility, so here are some easy swaps:
- Chicken Breast: Alternative: Cooked leftover roast chicken.
- Double Cream: Alternative: Crème fraîche or single cream for a lighter option.
- Puff Pastry: Alternative: Homemade pastry if you feel adventurous.
- Parsley: Alternative: Fresh thyme or chives for a different herbal note.
Ingredient Spotlight
Mushrooms: Earthy and savory, mushrooms bring umami richness that perfectly complements the creamy sauce.
Puff Pastry: Buttery, light, and airy, it’s the magic that turns a simple filling into a showstopping dish.

Instructions for Making Chicken and Mushroom Vol-au-Vents
Cooking these vol-au-vents is an enjoyable process, and before long your kitchen will be filled with buttery, savory aromas.
- Preheat Your Equipment: Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Combine Ingredients: In a frying pan, melt the butter and sauté the onions and garlic until soft. Add the chicken and cook until golden, then stir in the mushrooms.
- Prepare Your Cooking Vessel: Sprinkle in the flour and stir until it coats the ingredients, then gradually pour in the chicken stock. Stir until thickened, then reduce the heat and stir in the cream. Season with salt, pepper, and parsley.
- Assemble the Dish: Cut circles from the puff pastry, then cut out smaller circles from half of them to form rings. Place the solid circles on the tray, brush with egg wash, and top each with a ring. Brush again with egg wash.
- Cook to Perfection: Bake the cases for 15–20 minutes until puffed and golden.
- Finishing Touches: Once baked, gently press down the centers to create a cavity. Spoon the creamy chicken and mushroom mixture inside.
- Serve and Enjoy: Garnish with extra parsley and serve warm, ideally with a crisp green salad or roasted vegetables.
Texture & Flavor Secrets
What makes these vol-au-vents irresistible is the contrast. The pastry is crisp, flaky, and light, while the filling is creamy, savory, and rich. Each bite offers layers of texture — crunchy exterior followed by velvety interior, all tied together with the earthy depth of mushrooms and the comforting taste of chicken.
Cooking Tips & Tricks
To make your cooking even smoother, here are a few extra tips:
- Cut pastry evenly so all vol-au-vents bake at the same rate.
- Let the filling cool slightly before spooning into cases to keep the pastry crisp.
- Bake pastry cases ahead of time and fill just before serving.
What to Avoid
It’s easy to avoid common mistakes with these simple reminders:
- Don’t overwork the puff pastry, as it can lose its flakiness.
- Avoid adding too much liquid, or the filling will become runny.
- Don’t skip the egg wash, as it’s key for that golden finish.
Nutrition Facts
Servings: 6
Calories per serving: 320
Note: These are approximate values.
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Make-Ahead and Storage Tips
These vol-au-vents can easily fit into your schedule. Prepare the filling a day ahead and refrigerate, then reheat gently before filling the pastry. Store baked cases in an airtight container at room temperature for up to two days. Once filled, keep leftovers in the fridge and reheat in the oven to maintain crispness. They can also be frozen unfilled and baked straight from the freezer.
How to Serve Chicken and Mushroom Vol-au-Vents
Serve these beauties as a starter for a dinner party, paired with a crisp salad, or make them the centerpiece of a cozy meal with roasted vegetables and potatoes. For parties, make mini versions that guests can pop in their mouths in one bite.
Creative Leftover Transformations
Leftover filling can be repurposed in many ways:
- Spoon into a baked potato for a comforting lunch.
- Stir through pasta for an instant creamy dish.
- Use as a pie filling with a puff pastry lid.
Additional Tips
Add a sprinkle of nutmeg to the creamy sauce for a subtle depth. Keep a batch of puff pastry in the freezer so you can whip these up anytime. Fresh herbs at the end always brighten up the dish beautifully.
Make It a Showstopper
Presentation is everything with vol-au-vents. Garnish with finely chopped herbs or microgreens, and serve on a platter lined with a crisp linen napkin. You can even dust the plate edges lightly with paprika for a dramatic touch.
Variations to Try
- Spinach and Ricotta Vol-au-Vents for a vegetarian twist.
- Smoked Salmon and Cream Cheese for a brunch-friendly version.
- Curried Chicken for a spiced-up flavor.
- Leek and Mushroom for a lighter, earthy option.
FAQ’s
1. Can I make these with store-bought pastry shells?
Yes, ready-made vol-au-vent cases are a great shortcut.
2. Can I use leftover chicken?
Absolutely, it’s a perfect way to repurpose cooked chicken.
3. How do I keep the pastry from getting soggy?
Fill just before serving and avoid overly runny filling.
4. Can I make them vegetarian?
Yes, replace chicken with extra mushrooms or a mix of vegetables.
5. How do I freeze them?
Freeze unfilled pastry cases, then bake and fill when needed.
6. Can I make mini versions?
Yes, just cut smaller pastry circles and reduce baking time slightly.
7. What cream is best?
Double cream gives the richest result, but single cream works for a lighter option.
8. Can I add cheese?
Yes, a handful of grated Parmesan or Gruyère adds extra flavor.
9. How long do leftovers last?
Up to 2 days in the fridge, reheated in the oven.
10. Can I make the filling in advance?
Yes, prepare a day ahead and store in the fridge.
Conclusion
Chicken and Mushroom Vol-au-Vents are a true classic, combining golden puff pastry with a creamy, comforting filling. They’re versatile enough for both casual and elegant occasions, and once you’ve made them, they’ll likely become a regular feature on your table. Go ahead, bake up a batch, and let every flaky, creamy bite remind you just how good homemade comfort food can be.
Print
Chicken and Mushroom Vol-au-Vents
- Total Time: 45 minutes
- Yield: 6 vol-au-vents 1x
- Diet: Halal
Description
Golden puff pastry cases filled with a creamy sautéed chicken and mushroom ragout, finished with parsley and a glossy egg wash for a showstopping starter or light main. Trust me, you’re going to love this, it’s worth every bite.
Ingredients
- 500 g ready-rolled puff pastry sheets
- 2 medium chicken breasts (about 250 g), diced
- 200 g mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 40 g unsalted butter
- 2 tablespoons plain flour (about 16 g)
- 200 ml chicken stock
- 150 ml double cream
- 2 tablespoons fresh parsley, chopped (about 6 g)
- Salt and black pepper, to taste
- 1 egg yolk beaten with 1 teaspoon water for egg wash
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Prepare the pastry cases: Cut the puff pastry into 6 large circles, then from 3 of those circles cut smaller concentric circles to make rings. Place the 3 solid circles on the tray, brush with egg wash, top with a ring and brush again. Chill briefly.
- Sauté aromatics: In a frying pan, melt the butter over medium heat, add the chopped onion and garlic and cook until soft and translucent.
- Cook the chicken and mushrooms: Add the diced chicken and cook until lightly golden. Add the sliced mushrooms and cook until they release their moisture and begin to brown.
- Thicken the filling: Sprinkle in the flour and stir to coat, then slowly pour in the chicken stock while stirring. Cook until the mixture thickens slightly.
- Finish the sauce: Reduce the heat and stir in the double cream, cook gently until the sauce is silky. Season with salt, black pepper, and stir through the chopped parsley. Remove from heat and let cool slightly.
- Bake the cases: Bake the prepared pastry cases for 15 to 20 minutes until puffed and golden. Remove and gently press down the centers to create cavities.
- Assemble and serve: Spoon the warm chicken and mushroom filling into each pastry case, garnish with extra parsley and serve immediately.
Notes
- Keep puff pastry cold until baking to ensure maximum puff.
- Do not overfill the cases to prevent sogginess; fill just before serving for best texture.
- Double cream yields a richer sauce, but single cream or crème fraîche can be used for a lighter finish.
- To make mini vol-au-vents, cut smaller pastry circles and reduce baking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Starter
- Method: Baking and Sautéing
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 vol-au-vent (approx 150 g)
- Calories: 320
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: chicken, mushroom, vol-au-vent, puff pastry, creamy chicken, party appetizer, French pastry