Indulge in the delightful crispness of golden puff pastry combined with a rich and creamy chicken filling that promises comfort in every bite. This classic Creamy Chicken Vol-au-Vent elevates simple ingredients into an elegant dish perfect for gatherings or a special family meal.
With layers of flaky pastry, smoky bacon, tender leeks, and sweet yellow peppers, this recipe offers a harmonious blend of textures and flavors that effortlessly come together in under an hour.
- Deliciously flaky puff pastry encases a creamy, savory chicken filling for a comforting yet sophisticated dish.
- Easy to prepare with simple ingredients like rotisserie chicken and cream cheese, saving time without sacrificing flavor.
- Perfect for elegant appetizers, lunch, or dinner, offering versatility and beautiful presentation.
Ingredients
- Frozen puff pastry: Provides a buttery, flaky base and top layers that crisp to golden perfection when baked.
- Large egg: Used to create an egg wash that adds a shiny, golden finish to the pastry.
- Water: Mixed with egg for the egg wash, ensuring an even glaze on the puff pastry.
- Bacon strips: Offers a smoky, crispy texture that enhances the filling with savory depth.
- Leeks (white parts only): Adds a delicate onion flavor and tender bite when sautéed.
- Sweet yellow pepper: Brings a mild sweetness and vibrant color to the filling.
- Shredded rotisserie chicken: Provides tender, flavorful protein that keeps the dish quick and convenient.
- Cream cheese (softened): Creates a rich, creamy texture that binds the filling ingredients beautifully.
- Salt: Enhances all the flavors in the filling.
- Pepper: Adds subtle heat and balances the richness of the creamy filling.
- Minced fresh parsley: Used as a fresh, herbaceous garnish adding color and a mild, refreshing flavor.
Instructions
- Prepare and cut the puff pastry
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Preheat the oven to 400°F. On a lightly floured surface, unfold one sheet of thawed puff pastry and cut out six circles using a 3-1/4-inch round cutter. These will form the base for your vol-au-vents. Working carefully ensures even-sized pastry bases for consistent baking and serving.
- Create pastry rings and assemble layers
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Unfold the second pastry sheet and cut out six more 3-1/4-inch circles, then cut out the centers of these circles with a smaller 2-1/2-inch cutter. Place the rings atop the base circles on a parchment-lined sheet, and place the small center circles on the baking sheet as well. This layering forms the iconic vol-au-vent shape with a hollow center for stuffing.
- Brush with egg wash and bake
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Whisk the egg and water together to create an egg wash, then brush this over all the pastry pieces. Chill for 15 minutes to prevent shrinkage while baking, then bake for 20-25 minutes until the pastries turn a deep golden brown. This step ensures the pastry is beautifully glossy and crisp.
- Cook bacon and sauté vegetables
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While pastries bake, cook the bacon strips over medium heat until crisp. Drain on paper towels and discard all but one tablespoon of the bacon drippings. Add the sliced leeks and diced yellow pepper to the skillet and cook over medium-high heat until tender, about 5-7 minutes. This enhances the vegetables’ sweetness and softens their texture.
- Combine filling ingredients
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Reduce heat to low and stir in the cooked bacon, shredded chicken, softened cream cheese, salt, and pepper into the skillet with vegetables. Cook and stir gently until everything is well blended and creamy, then remove from heat to cool slightly. This mixture will be the rich filling for the vol-au-vents.
- Hollow and fill pastries
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Once pastries have cooled enough to handle, carefully hollow out the centers with a small knife to create space for the filling. Spoon the creamy chicken mixture into each vol-au-vent shell, filling generously. The hollowed pastry centers can be served alongside or used as garnish.
- Garnish and serve
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Sprinkle minced fresh parsley and a little additional ground pepper over the filled pastries before serving. This adds brightness and a pop of color, enhancing both flavor and presentation.
- Make sure the puff pastry is well chilled before cutting and baking to achieve optimal puff and flakiness.
- Use cooked rotisserie chicken to save time without compromising flavor or texture.
- Adjust seasoning in the filling last to suit your taste, especially salt and pepper.
Storage Tips
Store any leftover vol-au-vents in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispiness of the pastry while warming the filling evenly.
Serving Suggestions
Serve these vol-au-vents as elegant appetizers alongside a crisp green salad or steamed seasonal vegetables. They also pair beautifully with a light white wine or sparkling beverage for special occasions.
- For easier hollowing, use a small melon baller or paring knife to gently remove the pastry center without breaking the sides.
- Customize the filling by adding mushrooms or fresh herbs like thyme for more complexity.
- Brush the exposed edges of the pastry rings with egg wash twice—once before assembling and once before baking—for extra glossy color.
FAQs
- Can I use fresh chicken instead of rotisserie chicken?
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Yes, cooked shredded chicken breasts or thighs work well. Just ensure the chicken is fully cooked and shredded before adding to the filling.
- Can I prepare the filling ahead of time?
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Absolutely! The filling can be made a day in advance and refrigerated. Rewarm gently before filling the pastries.
- What if I don’t have leeks?
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You can substitute with finely chopped onions or shallots, sautéed until tender for a similar flavor profile.
- Is puff pastry gluten-free?
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Traditional puff pastry contains gluten. For gluten-free options, specialty gluten-free puff pastry brands are available in stores.
- How can I keep the pastry from getting soggy?
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Make sure to hollow out the pastry carefully and fill just before serving. Serving immediately after filling helps maintain crispness.
- Can I freeze the assembled vol-au-vents?
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It is best to freeze the unbaked pastry layers separately rather than the filled vol-au-vents to preserve texture and avoid sogginess.
Creamy Chicken Vol-au-Vent
Equipment
- 1 baking sheet lined with parchment paper
- 1 3-1/4 inch round cutter
- 1 2-1/2 inch round cutter
- 1 small bowl for egg wash
- 1 wire rack
- 1 large skillet
Ingredients
- 1 package 17.3 oz frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 6 strips bacon
- 2 medium leeks white parts only, sliced
- 1 medium sweet yellow pepper diced
- 1 cup shredded rotisserie chicken
- 8 oz cream cheese softened
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Minced fresh parsley for garnish
- Additional ground black pepper for garnish
Instructions
- Preheat oven to 400°F and lightly flour a work surface.
- Unfold one puff pastry sheet and cut out six 3-1/4 inch circles; place on parchment-lined baking sheet.
- Cut six more 3-1/4 inch circles from remaining pastry sheet, then cut out centers with a 2-1/2 inch cutter to make rings.
- Layer the rings onto the six whole circles on the baking sheet; place the center circles separately on the sheet.
- Whisk egg and water in a small bowl and brush over all pastries; chill for 15 minutes.
- Bake pastries for 20 to 25 minutes until dark golden brown; cool on a wire rack.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels.
- Discard all but 1 tablespoon of bacon drippings; add leeks and yellow pepper and cook over medium-high heat until tender, about 5 to 7 minutes.
- Reduce heat to low; stir in cooked bacon, chicken, cream cheese, salt, and pepper until well blended; remove from heat.
- When pastries are cool enough to handle, hollow out centers and fill with chicken mixture.
- Garnish with minced parsley and additional ground pepper; serve with the small center pastry rounds on the side.
Notes
- Use pre-cooked rotisserie chicken to save prep time.
- Pastries are best served warm for optimum texture.
- Store leftovers in an airtight container and reheat gently.
