Chicken Vol Au Vent

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!

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!

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.

• 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 tsp 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.

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. 

Step 2 - Stir In The Flour

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

Step 3 - Add The Wine

Add the white wine and cook until it has evaporated. 

Step 4 - Add The Chicken Stock

Slowly add the chicken stock, stirring continuously until smooth. 

Step 5 - Stir In The Creme Fraiche & Mustard

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

Step 6 - Cook The White Sauce

Cook until the sauce has thickened slightly.

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.

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

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