Vol au-WHAT?
A vol-au-vent is a French term to describe a small hollow case of puff pastry. They are typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.
But that just sounds way too complicated, especially when the good people at Pepperidge Farm in the US are making this no-fuss fancy food available to you in your frozen section at the market! This recipe will make you look like a French gourmand in the kitchen this Valentine’s Day! You’re welcome!
In this simple, but fancy dish, a creamy chicken & mushroom sauce is ladled into Puff Pastry vol au vent shells. The addition of Creme Fraiche really elevates this sauce to a creamy, luxurious level – however, Sour Cream may be substituted if you cannot find Creme Fraiche at the market. To make this speedier, you could also use shredded rotisserie chicken.
Bon appetit!
Chicken & Mushroom Vol au Vents
In this simple, but fancy dish, a creamy chicken & mushroom sauce is ladled into Puff Pastry vol au vent shells. The addition of Creme Fraiche really elevates this sauce to a creamy, luxurious level, but you can use sour cream too!
Ingredients
- Puff Pastry Shells - frozen (3 inch) - 1 box
- 2 chicken breasts - cooked & diced
- 1 C chicken stock
- 1 bay leaf
- 3 TBSP butter - unsalted
- 1 large shallot - minced
- 4-5 oz mushrooms - diced
- 1 clove garlic - minced
- 1 TBSP flour
- 2 TBSP white wine
- 1/4 C Creme Fraiche (or sour cream)
- 1-2 TSP dijon mustard
- Fresh Parsley - 2 TBSP -chopped for garnish
Directions
- Step 1 Preheat oven to 350 degrees
- Step 2 Rub chicken breasts with olive oil & sprinkle with salt and pepper – roast for 20-23 mins, or until internal temperature reaches 165 degrees
- Step 3 While chicken roasts, chop shallot and mushrooms
- Step 4 Next, heat chicken stock and bay leaf in saucepan – bring to boil and turn off heat – keep warm
- Step 5 When chicken is done, let rest 5 mins, then dice.
- Step 6 Meanwhile heat Puff Pastry shells in oven according to package instructions
- Step 7 Lastly, make sauce. Melt butter in a medium skillet and saute shallots for 2 minutes
- Step 8 Add the mushrooms, and cook until shrunken & golden, about 2-3 minutes
- Step 9 Add garlic and cook for 1 minute
- Step 10 Sprinkle flour over mushroom mixture and cook, stirring for 1 minute
- Step 11 Add the wine and cook until mostly evaporated
- Step 12 Add the warm chicken stock (without the bay leaf) and cook stirring until sauce thickens – 6-8 minutes
- Step 13 Finally, stir in creme fraiche (or sour cream), and mustard. Add salt & pepper to taste and stir in 1/2 the parsley
- Step 14 Spoon the mixture into each of the vol au vent shells and serve with veg of choice or side salad
Bon Appetit!
