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Creamy Chicken Vol-au-Vent

Creamy Chicken Vol-au-Vent

Delight in flaky puff pastry shells filled with a creamy mixture of chicken, bacon, leeks, and sweet pepper, perfect for an elegant appetizer or light main dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine French
Servings 6 people
Calories 669 kcal

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.