Creamy Chicken Vol-au-Vent Recipe: Effortless Elegance at Home

Why You’ll Love This Recipe

This Creamy Chicken Vol-au-Vent recipe offers a perfect balance of textures and flavors. The puff pastry creates a delicate, crispy shell that melts in your mouth, while the creamy chicken filling is rich, savory, and comforting. The addition of sautéed chicken sausage, leeks, and sweet pepper adds depth to the filling, making each bite a delightful experience. It’s a simple recipe that’s quick to prepare, yet looks incredibly impressive and elegant—perfect for a dinner party or a fancy night in.

Ingredients

For the Pastry

• 1 pack frozen puff pastry (essential for flaky, buttery shell)

• 1 large egg (for egg wash)

• 1 tbsp water (to mix with egg)

For the Filling

• 6 strips chicken sausage (or a similar alternative)

• 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 (enhances flavors)

• 1/4 tsp pepper (essential seasoning)

• Fresh parsley (minced, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pastry: Preheat your oven to 400°F (200°C). Flour a clean surface and unfold one sheet of puff pastry. Using a round cutter, cut out 6 circles, each about 3 1/4 inches in diameter. Unfold the second sheet of pastry and use a smaller cutter to hollow out the centers of the remaining circles.

2. Assemble the Pastry Shells: Layer the smaller circles on top of the larger ones, creating rings. Place them on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg and water to make an egg wash, then brush it over the pastry shells. Chill the pastries for 15 minutes before baking.

3. Bake the Pastry: Bake the pastry shells in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Once done, remove from the oven and set aside to cool.

4. Prepare the Filling: While the pastry is baking, cook the chicken sausage in a skillet over medium heat until fully cooked. Remove from the skillet and crumble. In the same skillet, sauté the leeks and yellow pepper for about 5-7 minutes, until they are tender.

5. Mix the Filling: Combine the crumbled chicken sausage, shredded rotisserie chicken, softened cream cheese, salt, and pepper in a bowl. Stir until the mixture is smooth and creamy.

6. Assemble the Vol-au-Vents: Once the pastry shells have cooled slightly, hollow out the center of each shell. Fill them with the creamy chicken mixture. Garnish with freshly minced parsley.

Servings and Timing

• Servings: 6 pieces

• Prep Time: 30 minutes

• Cook Time: 25 minutes

• Chilling Time: 15 minutes

• Total Time: 1 hour 10 minutes

Variations

• Vegetarian Version: Replace the chicken sausage with a plant-based sausage or mushrooms for a meatless alternative.

• Cheese Add-ins: Add shredded cheese like Gruyère or cheddar to the filling for extra richness and flavor.

• Spicy Version: Incorporate a dash of hot sauce or red pepper flakes into the filling for a little heat.

• Herb Flavors: Add fresh herbs like thyme or rosemary to the filling for a fragrant twist.

Storage/Reheating

• Storage: Store any leftover vol-au-vents in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in the oven at 350°F for about 10 minutes, or until the pastry is crispy again. For best results, avoid microwaving, as this can make the pastry soggy.

FAQs

1. Can I use homemade puff pastry instead of frozen?

Yes, you can use homemade puff pastry if you prefer. However, frozen puff pastry is often more convenient and ensures a flaky, buttery texture.

2. Can I make the filling ahead of time?

Yes, you can prepare the filling in advance and store it in the fridge for up to 2 days. Assemble the vol-au-vents just before baking for the best texture.

3. Can I freeze these vol-au-vents before baking?

Yes, you can freeze the assembled vol-au-vents before baking. Place them on a baking sheet in the freezer until frozen solid, then transfer them to a freezer bag. Bake from frozen, adding 5-10 extra minutes to the baking time.

4. Can I use other meats besides chicken?

Yes, you can use turkey, duck, as alternatives to chicken for the filling.

5. Can I use a different type of cheese for the filling?

Yes, you can use any cheese you prefer, such as goat cheese, mascarpone, or cream cheese mixed with cheddar or Gruyère.

6. How do I know when the puff pastry is done baking?

The puff pastry should be golden brown and puffed up. It should have a light, crispy texture when tapped gently.

7. Can I make these vol-au-vents in advance and refrigerate them?

It’s best to assemble the vol-au-vents right before baking for the freshest results. However, you can prepare the pastry shells ahead of time and fill them just before serving.

8. How do I make sure the pastry is flaky?

Ensure you don’t overwork the dough, and make sure your oven is preheated. Also, avoid opening the oven during the first 15 minutes of baking to ensure the puff pastry rises properly.

9. Can I use a different vegetable instead of leeks?

Yes, you can substitute leeks with onions, shallots, or even spinach for a different flavor profile.

10. How do I prevent the filling from being too runny?

Make sure the cream cheese is softened before mixing it with the other ingredients. You can also add a small amount of cornstarch or flour if you prefer a thicker filling.

Conclusion

Creamy Chicken Vol-au-Vent is an elegant, French-inspired appetizer that combines buttery puff pastry with a rich, savory filling. It’s the perfect dish for any occasion, offering a sophisticated look and delightful taste with minimal effort. Whether you serve it at a dinner party or enjoy it as a treat, these vol-au-vents are sure to impress and satisfy your guests.

Creamy Chicken Vol-au-Vent Recipe: Effortless Elegance at Home

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 pieces
• Category: Appetizer
• Method: Bake
• Cuisine: French

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Description

Elevate your appetizer game with a stunning Creamy Chicken Vol-au-Vent, a French-inspired dish that combines flaky, buttery puff pastry with a rich, creamy filling. Whether you’re hosting a special dinner or treating yourself to something elegant, these vol-au-vents will add a touch of sophistication to your meal.

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Ingredients

1 pack frozen puff pastry (essential for flaky, buttery shell)

1 large egg (for egg wash)

1 tbsp water (to mix with egg)

6 strips chicken sausage (or a similar alternative)

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 (enhances flavors)

1/4 tsp pepper (essential seasoning)

Fresh parsley (minced, for garnish)

Cook Mode Prevent your screen from going dark

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Instructions

1. Prepare the Pastry: Preheat your oven to 400°F (200°C). Flour a clean surface and unfold one sheet of puff pastry. Using a round cutter, cut out 6 circles, each about 3 1/4 inches in diameter. Unfold the second sheet of pastry and use a smaller cutter to hollow out the centers of the remaining circles.
2. Assemble the Pastry Shells: Layer the smaller circles on top of the larger ones, creating rings. Place them on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg and water to make an egg wash, then brush it over the pastry shells. Chill the pastries for 15 minutes before baking.
3. Bake the Pastry: Bake the pastry shells in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Once done, remove from the oven and set aside to cool.
4. Prepare the Filling: While the pastry is baking, cook the chicken sausage in a skillet over medium heat until fully cooked. Remove from the skillet and crumble. In the same skillet, sauté the leeks and yellow pepper for about 5-7 minutes, until they are tender.
5. Mix the Filling: Combine the crumbled chicken sausage, shredded rotisserie chicken, softened cream cheese, salt, and pepper in a bowl. Stir until the mixture is smooth and creamy.
6. Assemble the Vol-au-Vents: Once the pastry shells have cooled slightly, hollow out the center of each shell. Fill them with the creamy chicken mixture. Garnish with freshly minced parsley.

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Notes

Vegetarian Version: Replace the chicken sausage with a plant-based sausage or mushrooms for a meatless alternative.

Cheese Add-ins: Add shredded cheese like Gruyère or cheddar to the filling for extra richness and flavor.

Spicy Version: Incorporate a dash of hot sauce or red pepper flakes into the filling for a little heat.

Herb Flavors: Add fresh herbs like thyme or rosemary to the filling for a fragrant twist.

Storage: Store any leftover vol-au-vents in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in the oven at 350°F for about 10 minutes, or until the pastry is crispy again. For best results, avoid microwaving, as this can make the pastry soggy.

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Nutrition

• Serving Size: 1 vol-au-vent
• Calories: 250
• Sugar: 2g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 14g
• Cholesterol: 45mg