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.
minced fresh parsley plus additional ground pepper
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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.