Chicken And Mushroom Vol Au Vent

A cheesy topped vol au vent filled with creamy mushroom, leek and chicken.

Chicken And Mushroom Vol Au Vent

The most deliciously creamy Chicken And Mushroom Vol Au Vent with leek, wholegrain mustard and creme fraiche. Have dinner on the table in under 1 hour!

5 from 1 vote

Print Pin

Course: Dinner, Lunch

Cuisine: western

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 340kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stove-top or Thermomix
Oven

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

RECIPE NOTED AND TIPS:

Wash the leek well before slicing to avoid gritty sauce.

Let the flour cook off for at least a minute before adding the wine. When the liquid stock is added, the flour will thicken the sauce.

Make the filling ahead of time - store covered in the fridge for up to 24 hours.

If using cold filling, extend the baking time by 10 minutes to ensure it’s hot through.

Serve immediately for best results - the pastry is at its flakiest straight from the oven.

Not ideal for freezing assembled - the pastry goes soggy. You can, however, freeze just the filling for up to 2 months.

Try pairing with a fresh green salad, steamed vegetables, or cheesy mashed potato for a complete meal.

Nutrition