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Creamy Chicken Vol-au-Vent

Creamy Chicken Vol-au-Vent is a classic French appetizer that combines tender, flavorful chicken with a rich, velvety sauce nestled in a flaky, buttery puff pastry shell. This impressive dish is perfect for entertaining guests or elevating a weeknight dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 39 minutes
Course Appetizer
Cuisine French Inspired
Servings 6
Calories 699 kcal

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

Calories: 699kcalCarbohydrates: 47gProtein: 19gFat: 45gSaturated Fat: 16gCholesterol: 108mgSodium: 670mgFiber: 6gSugar: 4g
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