Low Sodium Classic Vol-au-Vent

Delight in the elegance of this Low Sodium Classic Vol-au-Vent—a rich and creamy dish with a heart-smart twist! Perfect for entertaining or elevating a weeknight dinner, this recipe features buttery puff pastry shells filled with a savory medley of tender low-sodium chicken breast, fresh mushrooms, sweet carrots, peas, and a velvety cream sauce. Herbs like thyme and parsley lend fragrant, homey flavors, while the use of low-sodium chicken broth ensures a lighter, heart-healthier option without sacrificing taste. With just 30 minutes of prep and a golden, perfectly puffed finish, these vol-au-vents make an irresistible centerpiece that’s both sophisticated and approachable. Serve as an elegant appetizer or pair with a crisp side salad for a complete meal. Keywords: low sodium recipes, vol-au-vent filling, puff pastry appetizers, creamy chicken filling, heart-healthy meals.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 sheets puff pastry sheets
• 1 cup low-sodium chicken breast
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 0.5 cup heavy cream
• 0.5 cup fresh mushrooms, finely chopped
• 0.5 cup carrot, finely chopped
• 0.25 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 0.25 teaspoon black pepper
• 1 teaspoon fresh thyme
• 1 egg, beaten

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick.

Step 3

Cut out 4-inch circles using a cookie cutter. For half of these circles, use a smaller cutter to make a hole in the center, creating rings.

Step 4

Place the whole circles on a baking sheet lined with parchment paper, and brush the edges with beaten egg.

Step 5

Place the rings on top of the whole circles, and brush with more beaten egg for a golden finish.

Step 6

Bake in the preheated oven for about 12-15 minutes or until golden brown and puffed. Set aside to cool.

Step 7

In a skillet over medium heat, melt butter and sauté the chicken pieces until cooked through. Remove and set aside.

Step 8

In the same skillet, add mushrooms, carrots, and thyme. Cook until the vegetables are softened.

Step 9

Sprinkle flour over the vegetables, stirring to coat evenly. Cook for another minute.

Step 10

Gradually add the low-sodium chicken broth, stirring constantly to combine.

Step 11

Reduce heat and simmer until slightly thickened, about 3 minutes.

Step 12

Add heavy cream, peas, chicken, parsley, and black pepper. Stir until heated through and combined.

Step 13

Fill the baked puff pastry shells with the chicken and vegetable mixture.

Step 14

Garnish with additional parsley if desired, and serve immediately.

Nutrition Facts

Serving size	(1064.8g)

Amount per serving	% Daily Value*
Calories	1793.1

Total Fat 115.1g	0%
Saturated Fat 52.2g	0%
Polyunsaturated Fat g
Cholesterol 569.4mg	0%
Sodium 825.9mg	0%
Total Carbohydrate 86.5g	0%
Dietary Fiber 9.0g	0%
Total Sugars 12.2g
Protein 97.7g	0%

Vitamin D 60.7IU	0%
Calcium 146.1mg	0%
Iron 8.7mg	0%
Potassium 1691.9mg	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: 58.4%

Protein: 22.0%

Carbs: 19.5%