The most delicious Chicken and Mushroom Vol au Vents with a creamy chicken, mushroom and leek sauce, topped with cheese, and then baked until golden!
Taking 10 minutes to prepare, this is sure to become your favourite easy family dinner!
For a simple chicken dinner, you cannot beat a chicken and mushroom vol au vent! With flaky puff pastry, a creamy sauce, and golden bubbling cheese, these chicken vol au vents are always popular - with young and old alike!
On the table in under an hour, this no-fuss comforting family dinner uses store-bought vol au vent cases which are then filled with a super simple white sauce flavoured with white wine, leeks, and mustard, then packed with tender juicy chicken pieces and topped with cheese. This is the perfect cosy dinner to warm you up on cold winter days!
Love using puff pastry to make easy family dinners? Have a look at my chicken and mushroom pie, egg and bacon pie, chicken and leek pies, crunchy air fryer pork chops, and lamb pasties - all SO simple to make, and guaranteed to be given the tick of approval from ALL the family!
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Why You're Going To Love This Recipe
- Easy recipe - this recipe takes just 10 minutes to prepare! Using store bought vol au vent cases means all you need to prepare is the chicken and mushroom vol au vent filling!
- Family friendly - puff pastry, chicken and cheese is always a winning combination with every family member!
- Weeknight dinner - make the chicken sauce ahead of time then just assemble and bake for the EASIEST dinner for those busy weeknights!
- Perfect for entertaining - these fuss-free chicken vol au vents look SO impressive and are a dinner party main your guests will love!
- Comfort food - pastry, cheese, chicken, white wine sauce - this recipe includes all the favourite comfort-food ingredients!
Recipe Ingredients
This chicken mushroom vol au vent recipe requires only a handful of basic ingredients!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Vol Au Vent - buy large vol au vent cases (not mini) from the supermarket for a main meal.
- Butter - you can use either unsalted butter or salted butter in this recipe.
- Mushrooms - button mushrooms or Swiss brown mushrooms.
- Chicken thigh fillets – these are the perfect cut of meat for this recipe, as thighs will stay juicy and tender after being simmered in the creamy sauce and baked in the oven. I don't recommend using chicken breasts as they tend to dry out.
- Leek - wash well down the stem before cooking or the sauce will end up with grit in it. Slice thinly, rinse again and drain well.
- Plain flour - also known as all-purpose flour.
- White wine - the wine cooks out, but adds a delicious subtle richness to the sauce.
- Chicken stock liquid - use store bought chicken stock liquid or make your own using 1 teaspoon chicken stock powder to every 1 cup of water.
- Creme fraiche - or thickened (heavy) cream. Both can be heated without splitting.
- Wholegrain mustard - this mustard is a delicious pairing for chicken, leek, mushroom and cheese and adds a great flavour to the sauce. If you don't have wholegrain mustard you can substitute with Dijon mustard.
- Cheddar cheese - or tasty cheese. I recommend buying block cheese and grating it yourself for the best flavour and texture. Pre-shredded cheese contains anti-caking agents and doesn't melt as well as freshly grated.
How to Make Chicken And Mushroom Vol Au Vent
It takes just 10 minutes to prepare these seriously comforting chicken and mushroom vol au vents!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Cook The Mushrooms
Preheat the oven.
Melt half the butter in a frying pan. Cook the mushrooms over a high heat until golden brown and all of the liquid has evaporated. Transfer to a bowl and set aside.
Step 2 - Cook The Chicken And Leek
Add the remaining butter to the frying pan and fry the chopped chicken and sliced leek until the chicken has cooked through and the leek has softened.
Step 3 - Add The Flour
Stir in the plain flour and cook for 1 minute - this ensures that you aren't left with a raw flour flavour in the sauce which can taste unpleasant.
Step 4 - Add The Wine And Chicken Stock
Pour in the white wine and cook until evaporated. Slowly pour in the chicken stock, stirring continuously, until smooth.
Step 5 - Add The Creme Fraiche And Mustard
Stir in the creme fraiche (or cream), wholegrain mustard and return the cooked mushrooms to the pan.
Bring the sauce to a low simmer and cook until sauce has thickened slightly.
Step 6 - Fill The Vol Au Vent Cases
Divide the chicken and mushroom filling between the vol au vent cases.
Step 7 - Bake
Top the filled vol au vents with grated cheese. Bake in the preheated oven until golden and heated through. Serve straight away.
Expert Tips
- To prepare the leek - fan the green leaves out to remove any soil further down the stem, then remove both ends of the leek so only the white and pale green section remains. Slice the leek finely, place into a strainer and rinse, allowing any excess water to drain before using.
- White sauce - sprinkle the flour over the chicken, bacon and leek, and then it's important to allow the flour to cook for a minute before adding the wine. When the liquid stock is then added, the flour will thicken the sauce.
- The chicken mixture can be made the day before and kept, covered, in the fridge. If using cold mixture, increase the oven cooking time and cook until the filling is piping hot in the centre.
- These chicken mushroom vol au vents are best served straight away.
- Serving ideas - serve these chicken vol au vents with a simple walnut pear salad, roast pumpkin salad, steamed broccoli, or green beans. For hungry appetites, a side of cheesy mash or crispy wedges is always popular!
Chicken And Mushroom Vol Au Vent FAQs
No, I do not recommend making these chicken mushroom vol au vents ahead as the pastry can become soggy. However you can make the sauce ahead of time and store in the fridge. Then fill, cook and serve!
You could serve these chicken and mushroom vol au vents cold, however I recommend serving them warm, fresh from the oven.
No, I do not recommend freezing these chicken vol au vents.
Other Easy Chicken Recipes
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Chicken And Mushroom Vol Au Vent
Ingredients
- 8 large vol au vent pastry shells see notes
- 50 g butter
- 200 g mushrooms sliced
- 500 g chicken thigh fillets chopped into small 2cm pieces
- 1 leek finely sliced
- 3 tbs plain flour
- 100 ml white wine
- 200 ml chicken stock liquid
- 200 ml creme fraiche or thickened (heavy) cream
- 1 tbs wholegrain mustard
- 60 g cheddar or tasty cheese grated
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Melt half of the butter in a frying pan over high heat. Cook the mushrooms until golden and all of the liquid has evaporated. Set the mushrooms aside in a bowl.
- Add the remaining butter to the frying pan and cook the chicken and leek for 5-10 minutes or until the chicken has cooked through and the leek has softened.
- Add the plain flour and stir to coat. Cook for 1 minute. Add the white wine and cook until evaporated.
- Slowly add the chicken stock, stirring continuously until smooth.
- Add the creme fraiche (or cream) and wholegrain mustard, return the mushrooms to the pan and bring to a low simmer. Cook until sauce has slightly thickened.
- Divide the mixture between the vol au vent cases.Top with the grated cheese.
- Bake for 15 minutes or until golden and heated through.
Notes
- Chicken thigh fillets – are the perfect cut of meat for this recipe, as thighs will stay juicy and tender after being simmered in the creamy sauce and baked in the oven. Chicken breasts are not recommended, as they tend to dry out.
- Vol Au Vent - buy large (not mini) vol au vent cases from the supermarket for a main meal.
- Leek - wash well before cooking or the sauce will end up with grit. Fan the green leaves out to remove any soil further down the stem, then remove both ends of the leek so only the white and pale green section remains. Slice the leek finely, place into a strainer and rinse, allowing any excess water to drain before using.
- White sauce - sprinkle the flour over the chicken, bacon and leek, and then it's important to allow the flour to cook for a minute before adding the wine. When the liquid is then added, the flour will thicken the sauce.
- The chicken mixture can be made the day before and kept, covered, in the fridge. If using cold mixture, increase the oven cooking time and cook until the filling is piping hot in the centre.
- These chicken mushroom vol au vents are best served straight away.
- Serving ideas - serve these chicken vol au vents with a simple walnut pear salad, roast pumpkin salad, steamed broccoli, or green beans. For hungry appetites, a side of cheesy mash or crispy wedges is always popular!
- Freezing - I do not recommend freezing these vol au vents.
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