Classic Chicken Vol-au-Vent

Name: Classic Chicken Vol-au-Vent
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Quebecois
Ingredients: 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups chicken broth (low sodium); 1/2 cup heavy cream; 2 tablespoons butter; 1 cup mushrooms (sliced); 1 cup cooked chicken (diced); 1 cup frozen peas (thawed); 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground); 8 pieces puff pastry shells (store-bought)

50 min 8 servings Medium

All Recipes

Classic Chicken Vol-au-Vent

Delight in the flavours of this Québecois classic with puff pastry shells filled with creamy chicken, mushrooms, and peas.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Chicken Vol-au-Vent is a beloved treat in Québec, often found on holiday tables and at buffets. This dish features delicate puff pastry shells filled with a rich, creamy mixture of chicken, mushrooms, and peas. Its origins trace back to French cuisine, but it has found a special place in the hearts of Canadians. The secret to a perfect Chicken Vol-au-Vent lies in the velvety sauce that binds the filling together. It should be thick enough to hold its shape without soaking through the pastry. This makes it an ideal dish to prepare ahead of time, allowing the flavours to meld together beautifully while freeing you up to focus on other aspects of your meal.

Ingredients

Servings

Velouté Sauce

Filling

Puff Pastry

Instructions

Prepare the Velouté Sauce

Melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup flour and whisk for 2-3 minutes until lightly golden.

Pro tip: Whisk continuously to prevent lumps.

Add Broth and Cream

Gradually whisk in 2 cups chicken broth and 1/2 cup heavy cream. Bring to a simmer and cook, stirring, until thickened, about 5-7 minutes.

Pro tip: Ensure the sauce coats the back of a spoon.

Cook the Mushrooms

In a separate pan, melt 2 tablespoons butter over medium heat. Add 1 cup sliced mushrooms and cook until browned, about 5 minutes.

Combine Filling Ingredients

Add the cooked chicken, peas, salt, and pepper to the mushrooms. Stir to combine.

Mix with Velouté

Combine the mushroom mixture with the velouté sauce. Stir well and heat through.

Pro tip: Taste and adjust seasoning if necessary.

Bake Puff Pastry

Preheat oven to 400°F (200°C). Place puff pastry shells on a baking sheet and bake according to package instructions until golden brown.

Pro tip: Ensure the pastry is fully puffed and golden for best texture.

Assemble the Vol-au-Vent

Remove the top of each pastry shell and fill with the chicken mixture. Replace the tops and serve immediately.

Pro tip: Use a spoon to neatly fill the shells.

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Tips & Tricks

<ul><li>Ensure the velouté is thick to prevent soggy pastry.</li><li>Use high-quality store-bought puff pastry for convenience.</li><li>Make the filling ahead; it enhances the flavours.</li><li>Bake the pastry shells just before serving for best texture.</li></ul>

Serving Suggestions

Serve Chicken Vol-au-Vent as an appetizer or a main course. Pair it with a crisp green salad and a glass of white wine for a sophisticated meal. If making ahead, store the filling in an airtight container in the refrigerator for up to two days, and reheat gently before filling the freshly baked pastry shells. The puff pastry can be baked just before serving to ensure it remains crisp and flaky. Leftover filling can be used in sandwiches or served over rice for a quick meal.