Creamy Chicken Vol-au-Vent

Why You’ll Love This Recipe

I like this recipe because it turns simple ingredients into an impressive dish. The puff pastry bakes up beautifully crisp, and the creamy chicken filling is comforting yet refined. I enjoy serving them as appetizers, but they also work well as a light main course with a salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
2 medium leeks (white parts only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Directions

1. I preheat the oven to 400°F. I roll out the puff pastry sheets on a lightly floured surface and cut them into rounds using a biscuit cutter.
2. For half of the pastry rounds, I use a smaller cutter to remove the centers, creating rings.
3. I place the whole rounds on a baking sheet, brush them with an egg wash made from the egg and water, and stack a pastry ring on top of each. I brush again with egg wash.
4. I bake for about 12–15 minutes or until golden and puffed, then set aside to cool slightly.
5. In a skillet, I sauté the leeks and yellow pepper in a little butter or oil until soft.
6. I stir in the shredded chicken, softened cream cheese, salt, and pepper, cooking until smooth and creamy.
7. I carefully spoon the chicken mixture into the pastry shells.
8. I garnish with parsley and a little extra cracked pepper before serving warm.

Servings and Timing

This recipe makes about 6–8 vol-au-vents, depending on the size of the pastry rounds. It takes around 20 minutes of prep and 20 minutes of baking, so I can have them ready in about 40 minutes.

Variations

Sometimes I add mushrooms or spinach to the filling for extra flavor and color. I like swapping the chicken with turkey when I have leftovers to use up. For a richer taste, I stir in a little parmesan cheese or a splash of white wine while cooking the filling.

Storage/Reheating

I store leftover filled vol-au-vents in the refrigerator for up to 2 days. To reheat, I place them in the oven at 350°F until warmed through so the pastry stays crisp. I prefer storing the filling and pastry separately if I want to make them ahead—this way, I can assemble fresh before serving.

FAQs

Can I make the pastry shells ahead of time?

Yes, I bake them earlier in the day and fill them just before serving.

Can I freeze the pastry shells?

Yes, I freeze baked shells in an airtight container and reheat them in the oven before filling.

Can I use another type of meat?

I sometimes use turkey, or even seafood like shrimp for variety.

How do I keep the pastry crisp?

I always fill the shells just before serving to prevent sogginess.

Can I add more vegetables?

Yes, mushrooms, spinach, or peas all work well in the filling.

What’s the best way to soften cream cheese?

I leave it at room temperature for about 30 minutes or microwave it gently for 10–15 seconds.

Can I make mini versions for parties?

Yes, I cut smaller rounds and fill them for bite-sized appetizers.

Can I make this recipe vegetarian?

Yes, I replace the chicken with sautéed mushrooms, spinach, or a vegetable medley.

What can I serve with vol-au-vent?

I like pairing it with a fresh salad or roasted vegetables for a light meal.

Can I use store-bought pastry shells instead of making my own?

Yes, ready-made vol-au-vent shells save time and work just as well.

Conclusion

Creamy chicken vol-au-vent is a dish I love making when I want something elegant and satisfying without too much effort. The flaky pastry, rich filling, and fresh garnish make it perfect for special occasions or whenever I want to impress with a comforting yet refined recipe.

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