Are you looking to elevate your next dinner party with a sophisticated yet easy-to-prepare dish? Look no further than the classic French-inspired Creamy Chicken Vol-au-Vent. This elegant appetizer features a luxurious filling of tender chicken, smoky bacon, and delicate leeks nestled in a flaky, buttery puff pastry shell.
While the name “Vol-uu-Vent” may sound intimidating, this dish is surprisingly simple to make, especially when you employ a few clever shortcuts. By using store-bought puff pastry and rotisserie chicken, you can create an impressive appetizer that will have your guests swooning, all while keeping your prep time to a minimum.
The History of Vol-au-Vent: A French Culinary Classic
Vol-au-Vent, which translates to “flight in the wind,” refers to the light, airy texture of the hollow puff pastry cases that form the foundation of this dish. The origins of Vol-au-Vent can be traced back to early 19th-century Paris, with many crediting the renowned French chef Marie-Antoine Carême as the creator.
Over time, Vol-au-Vent has become a staple in French cuisine, with variations featuring fillings such as seafood, vegetables, and the ever-popular creamy chicken. Its versatility and impressive presentation have made it a favorite among home cooks and professional chefs alike.
Ingredients for Vol-au-Vent
- Frozen Puff Pastry: Vol-au-Vents are just one of the many delicious puff pastry recipes to explore. Simplify your cooking by using frozen puff pastry, readily available in freezer aisles or online. For a more challenging experience, consider making puff pastry from scratch.
- Egg: Create a simple egg wash by beating a single egg with a small amount of water. The egg wash helps bond the two puff pastry pieces together and provides an attractive shine. This step is crucial for both the functionality and visual appeal of the pastry shells.
- Bacon: Incorporate smoky bacon for a savory and salty flavor that complements the other filling ingredients. Use the Test Kitchen’s recommended bacon brands for the best flavor and texture.
- Leeks: Leeks, a mild-tasting allium, add flavor to the sauce without overpowering the rich and creamy base. Clean leeks using the easy method to save time and effort during preparation.
- Chicken: Rotisserie chicken recipes are a favorite for their convenience. Use store-bought rotisserie chicken for a quick and easy Vol-au-Vent filling. Leftover grilled chicken breasts can also be used as a substitute.
- Cream Cheese: When heated, cream cheese melts into a smooth, hassle-free sauce. The melted cream cheese perfectly coats the chicken, bacon, and vegetables. This ingredient creates a velvety texture and binds the filling together
Assembling & Serving Your Chicken Vol-au-Vent
Once your puff pastry shells are baked to perfection and your creamy chicken filling is prepared, it’s time to assemble your Vol-au-Vents. Gently spoon the warm filling into the center of each pastry shell, taking care not to overfill and risk the delicate pastry becoming soggy.
These elegant appetizers are best served immediately while the pastry is still crisp, and the filling is warm and inviting. Arrange the filled Vol-au-Vents on a platter and garnish with fresh herbs, such as chopped parsley or chives, for a pop of color and freshness.
Versatility & Variations: Making Chicken Vol-au-Vent Your Own
One of the beauties of this Creamy Chicken Vol-au-Vent recipe is its adaptability. Feel free to experiment with different ingredients and flavors to suit your tastes or accommodate your guests’ preferences.
For a vegetarian version, replace the chicken and bacon with sautéed mushrooms and spinach. Or, for a seafood twist, substitute the chicken with cooked shrimp or crab meat.
The possibilities are endless, allowing you to create a customized Vol-au-Vent that reflects your culinary creativity.
Creamy Chicken Vol-au-Vent
Equipment
- 3 1/4-inch round cutter
- 2 1/2-inch cutter
Ingredients
- 1 package frozen puff pastry thawed
- 1 large egg
- 1 tbsp water
- 6 bacon strips
- 2 medium leeks white parts only, sliced
- 1 medium sweet yellow pepper diced
- 1 cup rotisserie chicken shredded
- 8 ounces cream cheese softened
- 1/4 tsp salt
- 1/4 tsp pepper
- minced fresh parsley plus additional ground pepper
Instructions
Preparing the Puff Pastry Shells
- Preheat your oven to 400°F.
- Lightly flour a clean work surface and unfold one sheet of puff pastry.
- Using a 3 1/4-inch round cutter, cut out 6 circles from the pastry sheet.
- Place the cut circles on a baking sheet lined with parchment paper.
- Unfold the second sheet of puff pastry and cut out 6 more circles using the same 3 1/4-inch cutter.
- Using a smaller 2 1/2-inch cutter, cut out the centers of these 6 circles to create rings.
- Place the rings on top of the circles already on the baking sheet.
- Place the small center circles on the baking sheet as well.
- In a small bowl, whisk together an egg and a little water to create an egg wash.
- Brush the egg wash over the pastries and chill them in the refrigerator for 15 minutes.
- Bake the pastries in the preheated oven until they turn a dark golden brown, about 20-25 minutes.
- Remove the baked pastries from the oven and let them cool on a wire rack.
Preparing the Creamy Chicken Filling
- While the pastries are baking, cook the bacon in a large skillet over medium heat until crisp.
- Remove the bacon from the skillet and drain on paper towels.
- Discard all but 1 tablespoon of the bacon drippings from the skillet.
- Add leeks and pepper to the remaining drippings in the skillet.
- Cook and stir the leeks and pepper over medium-high heat until tender, about 5-7 minutes.
- Reduce the heat to low and stir in the cooked bacon, chicken, cream cheese, salt, and pepper.
- Continue to cook and stir until the ingredients are well blended, then remove from heat.
Assembling the Vol-au-Vents
- Once the pastries are cool enough to handle, use a small knife to carefully hollow out the centers.
- Fill the hollowed-out pastries with the prepared creamy chicken mixture.
- Sprinkle fresh parsley and additional pepper over the filled Vol-au-Vents for garnish.
- Serve the Vol-au-Vents with the small center pastries on the side.
Notes
- Store the Vol-au-Vent filling in an airtight container in the refrigerator. Store the unfilled pastry shells at room temperature, wrapped tightly in storage wrap.
- To reheat Vol-au-Vents, gently warm the filling on the stovetop or in the microwave until it’s heated through. Then, warm the pastry shells in a 350°F oven for six to eight minutes or until they’re heated through. Fill the shells and serve.
Nutrition
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.