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    Home » Recipes » Main Dishes

    Chicken Vol Au Vent

    Published: Apr 1, 2024 by Lucy · This post may contain affiliate links · 3 Comments

    Jump to Recipe
    A flaky baked chicken vol au vent topped with melted cheddar.

    Say hello to your new favourite Chicken Vol Au Vent recipe!

    Flaky puff pastry cases filled with a creamy chicken and bacon mixture, topped with gooey melted cheese, combine to create an all-time favourite family dinner.

    Taking just 10 minutes to prepare, enjoy these vol au vents for fuss-free family dinners or for entertaining!

    Chicken vol au vent served on a plate with cucumber.

    For an easy weeknight dinner that is sure to get the seal of approval from young and old alike, these chicken vol au vents with their golden flaky pastry and a creamy chicken filling are comfort food at its best - think chicken pie - but in daintier form!

    Love easy chicken dinners?

    Try my French onion chicken bake, chicken chorizo risotto or creamy chicken bacon ranch bake which are all family favourites... especially on a cold winters day!

    A chicken vol au vent on a plate cut open to show the creamy chicken filling.

    Why You're Going To Love This Recipe

    • Easy recipe - although this recipe may sound a little complicated, it actually very simple and takes just 10 minutes to prepare!
    • Family-friendly - a warm chicken filling in crispy pastry is a meal loved by young and old alike!
    • Weeknight dinner - a chicken vol au vent is a great option for a no-fuss weeknight dinner.
    • Versatile - whether looking for a delicious comforting family dinner, or something that looks impressive as a main course for entertaining, you cannot beat a creamy chicken vol au vent!
    • Serious comfort food - golden flaky pastry, a creamy white sauce with chicken AND bacon, all topped with melted cheese - this is comfort food at its best!

    What You Need

    You only need a handful of ingredients to make this chicken vol au vent recipe!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Ingredients needed to make the recipe.
    • Large vol au vent pastry shells - you can buy large vol au vent cases from the supermarket, or make your own vol au vent cases.
    • Butter - I recommend using unsalted butter as the bacon and stock are already salty.
    • Chicken thigh fillets  - I recommend using skinless chicken thigh fillets for this recipe as they will stay more moist than chicken breast fillets.
    • Leek - thinly sliced. Make sure to rinse it well to avoid getting grit in the sauce.
    • Bacon - I prefer to use streaky bacon but you can use middle or shortcut bacon, just make sure to remove the rind.
    • Plain flour - also known as all purpose flour.
    • White wine - the alcohol cooks out but the wine gives the sauce a deliciously rich but subtle flavour.
    • Chicken stock liquid - you can use store bought or make your own by adding 1 teaspoon of chicken stock powder to every 1 cup of water.
    • Creme fraiche - or thickened (heavy) cream.
    • Wholegrain mustard - mustard is a delicious pairing for chicken, leeks and bacon, and adds an extra layer of flavour to the sauce.
    • Cheddar cheese - or tasty cheese. I recommend buying block cheese and grating it yourself for the best results.

    Equipment Required

    You don't need any fancy equipment to make this vol au vent recipe, just:

    • Frying pan - to cook the chicken, leek and bacon in, and to make the creamy sauce.
    • Oven - to bake the filled vol au vents. I use a fan-forced oven.  If you use a conventional oven, increase the temperature by 10-20 degrees celsius.
    An overhead shot of a baked vol au vent with melted cheese on top.

    Step By Step Instructions

    It takes just 10 minutes to prepare these easy chicken vol au vents!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Fry The Chicken, Leek & Bacon

    Preheat oven to 180 degrees celsius (fan-forced). 

    Melt the butter in a frying pan over medium heat.

    Cook the chicken, leek and bacon for 5-10 minutes or until the chicken has cooked through and the leek has softened. 

    Chicken, leek and bacon cooking in a frying pan.

    Step 2 - Stir In The Flour

    Sprinkle in the plain flour and stir through. Cook for 1 minute. 

    Plain flour added to the chicken bacon mixture in the frying pan.

    Step 3 - Add The Wine

    Add the white wine and cook until it has evaporated. 

    White wine being poured into the frying pan.

    Step 4 - Add The Chicken Stock

    Slowly add the chicken stock, stirring continuously until smooth. 

    Chicken stock added to the chicken and bacon.

    Step 5 - Stir In The Creme Fraiche & Mustard

    Add the creme fraiche (or cream) and wholegrain mustard and bring to a low simmer.

    Creme fraiche and wholegrain mustard added to the pan.

    Step 6 - Cook The White Sauce

    Cook until the sauce has thickened slightly.

    The thickened white sauce in the frying pan.

    Step 7 - Fill & Bake The Vol Au Vents

    Divide the mixture between the vol au vent cases. Top with the grated cheese. 

    Bake for 15 minutes or until golden and heated through.

    Close up of a baked chicken vol au vent with melted cheese on top.

    Expert Tips

    • 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 cases - use large not mini vol au vent cases as a main meal.
    • Wash the leeks well  - make sure you wash the leek thoroughly before cooking, or the sauce will end up with grit in it. 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.
    • Make ahead - 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. 

    FAQs

    Can you eat vol-au-vents cold?

    You can eat vol au vents cold, however I recommend you eat these chicken vol au vents fresh from the oven as the crispy pastry and warm creamy filling is best when warm.

    What goes with chicken vol au vents?

    A simple green salad, creamy slaw or steamed green beans, broccoli or peas all make delicious sides to these chicken vol au vents. Or serve with mashed potato or fries!

    Can I make chicken vol au vents in advance?

    I do not recommend making these vol au vents in advance, however you can make the chicken filling up to a day ahead and store in the fridge, then simply fill and bake!

    Close up of a fork holding a small portion of the flaky vol au vent with chicken filling.

    Related Recipes

    For more easy chicken dinner ideas that your family will love, here are some more of our most popular recipes:

    • A chicken and leek pie cut open on a plate.
      Chicken and Leek Pies with Bacon
    • A bowl of mushroom soup with chicken and herbs.
      Creamy Chicken and Mushroom Soup
    • These Oven Baked Chicken Parma Meatballs with an Italian tomato sauce and melted cheese are a family favourite! Kid-friendly, easy and delicious!!
      Oven Baked Chicken Parma Balls
    • A bowl of creamy pesto pasta with chicken, tomatoes and spinach.
      Creamy Pesto Chicken Pasta

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A flakey pastry case filled with a cheesy, creamy chicken and bacon filling.

    Chicken Vol Au Vent

    Creamy Chicken Vol Au Vent with leek and bacon encased in flaky pastry shells.
    5 from 3 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: western
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    0 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 serves
    Calories: 469kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 8 large vol au vent pastry shells see notes
    • 50 g butter
    • 500 g chicken thigh fillets chopped into small 2cm pieces
    • 1 leek finely sliced
    • 200 g bacon streaky bacon - chopped
    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 180 degrees celsius (fan-forced).
    • Melt the butter in a frying pan over medium heat. Cook the chicken, leek and bacon 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 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

    RECIPE NOTED AND TIPS:
    Ingredients:
    • 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.
    Other tips:
    • 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. 

    Nutrition

    Calories: 469kcal | Carbohydrates: 13g | Protein: 18g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 410mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 628IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Jo says

      November 19, 2024 at 7:48 pm

      5 stars
      This is awesome, I also made 4 large with a container full left over. Big hit for a easy dinner.

      Reply
    2. Anna says

      September 19, 2024 at 10:11 pm

      5 stars
      Wow! These were amazing! Even though it’s a creamy recipe, it’s surprisingly light. The filling is delicious. I used half to make 4 vol au vents and saved the rest of the mixture to make pies another day. Two dinners from one recipe! Thank you.

      Reply
      • Lucy says

        September 20, 2024 at 6:58 am

        Fantastic!!

        Reply
    5 from 3 votes (1 rating without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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