Chicken Vol Au Vents

Elevate your appetizer game with these elegant Chicken Vol Au Vents! Featuring golden, flaky puff pastry shells filled with a creamy medley of shredded chicken, sautéed vegetables, and a velvety roux-based sauce, this recipe is a showstopper at any gathering. The filling, made with tender carrots, earthy mushrooms, sweet peas, and fragrant garlic, is perfectly seasoned with a touch of fresh parsley for a burst of flavor. Perfect as a centerpiece at parties or as a luxurious starter, these savory bites are as visually stunning as they are delicious. Easy to prep and irresistibly rich, these Chicken Vol Au Vents bring a French-inspired sophistication to your table.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 sheets puff pastry sheets (or pre-made vol au vent shells)
• 2 pieces chicken breasts, cooked and shredded
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups whole milk
• 0.5 cups chicken broth
• 0.25 cups heavy cream
• 1 medium white onion, finely chopped
• 1 cup button mushrooms, chopped
• 1 medium carrot, finely diced
• 0.5 cups frozen peas
• 2 pieces garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

If you are using puff pastry sheets, preheat your oven to 375°F (190°C) and cut the sheets into circles using a cookie cutter. Use a smaller cutter to create a border on half of the circles to form the top rings. Stack the ring circles on top of the solid bases to create the shell structure.

Step 2

Place the prepared shells on a baking sheet lined with parchment paper. Bake according to package instructions or until puffed and golden brown, about 15-20 minutes. Set aside to cool.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and carrots, and sauté for 3-4 minutes until softened.

Step 4

Add the garlic and mushrooms to the skillet and cook for another 2 minutes. Stir in the frozen peas and let them cook for 1 minute. Remove the vegetable mixture from the skillet and set aside.

Step 5

In the same skillet, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 minute to create a roux.

Step 6

Gradually whisk in the milk, chicken broth, and heavy cream, making sure there are no lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3-4 minutes.

Step 7

Add the cooked chicken and the vegetable mixture back into the skillet. Season with salt, black pepper, and fresh parsley, stirring until everything is well combined. Remove from heat.

Step 8

Spoon the chicken mixture into the baked puff pastry shells, filling them generously.

Step 9

Serve the filled vol au vents warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1345.2g)

Amount per serving	% Daily Value*
Calories	2120.1

Total Fat 130.1g	0%
Saturated Fat 54.3g	0%
Polyunsaturated Fat 1.7g
Cholesterol 446.9mg	0%
Sodium 3432.4mg	0%
Total Carbohydrate 112.7g	0%
Dietary Fiber 11.6g	0%
Total Sugars 32.4g
Protein 118.4g	0%

Vitamin D 166.6IU	0%
Calcium 609.7mg	0%
Iron 9.2mg	0%
Potassium 2318.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 22.6%

Carbs: 21.5%