If there’s one dish that I remember loving most as a child, it’s this: chicken vol au vents. They’re essentially miniature chicken pot pies stuffed inside of buttery, flaky puff pastry shells. And since my motto in life has always been “if it’s good, it’ll be better wrapped in puff pastry”, this meal has always been one of my very favorites. Chicken vol au vents are creamy, flavorful, comforting—and with the right shortcuts—can be quick and easy to prepare. They make the perfect weeknight meal.
The Backstory on Vol au Vents
According to Merriam Webster, vol au vent literally translates to “flight on the wind”. It’s a poetic nod to the light and airy puff pastry that serves as the vessel for this dish. While there are conflicting theories about who actually invented the vol au vent, it’s widely accepted that it was French chef Antonin Carême’, who first served them in the 1800s.
For an enjoyable read on the subject, you should absolutely check out this fun read on the Nosy Chef. But if you’re just interested in the broad strokes, here’s what I can tell you: vol au vents originated in France and they’ve been around for a hot minute. They were a very popular addition to British dinner parties of the 70s, fell off the map along with other popular dishes of the time (looking at you, Baked Alaska), and are finally making their well-deserved comeback.
Types of Vol au Vents
Vol au vents are an extremely versatile food and can be served as an appetizer, a main course, or even as a dessert. They’re most commonly filled with a chicken or fish mixture, but I’ve seen them stuffed with beef, ham, vegetables, fruit and nuts, and even pigeon! Basically, anything that is delicious in pie format, will be equally as delicious in pastry. I see a Texas-themed brisket vol au vent in my future.
Sneaky Shortcuts
You can make chicken vol au vents completely from scratch, or mostly from scratch. Both methods result in a mouthwatering dinner that’ll have your family scraping their plates clean, but only one method takes less than thirty minutes from start to finish. Heres a closer look at the two shortcuts I’ve used to cut down on the prep time.
Store Bought Puff Pastry
If you’ve ever watched an episode of The Great British Bake Off, you know that making puff pastry by hand is quite an ordeal. It’s a marathon of rolling and folding and resting and rolling and folding and resting. While it can be quite enjoyable if you’re in the right mood and with the right podcast, it’s certainly not everyone’s cup of tea. And it’s certainly not a requirement for delicious chicken vol au vents. For this recipe, store bought puff pastry does the job just fine.
However, if you’re feeling ambitious and would like to attempt making it for yourself, I highly recommend watching this video by Anna Olson. Then, once you’ve made the dough, you simply cut half of it into circles, and half of it into donut shapes of the same size (with holes in the middle). Stack the donuts onto the circles and you’ve got yourself a vol au vent shell. Don’t forget to keep the “donut holes” for lids. That’s the best part! Good luck and godspeed.
Rotisserie Chicken
I currently live with my boyfriend, Charlie, and our little cat, Fig. We’re not the poster family for a Costco membership, yet we’ve had a card for years. Why? Because of their rotisserie chickens. They’re delicious, juicy, enormous, and they only cost $4.99. When I buy one, I take it home, shred it and store it in an airtight container in the fridge. Then, when I’m making a salad, a sandwich, or these vol au vents, I just throw the chicken straight in. You could certainly make your own chicken to use in this recipe, but a rotisserie from Costco will work just as well.
Enjoy!
Chicken vol au vents were a family favorite growing up, and they’re still one of my go-to recipes on a comfort food kind of night. Serve them alongside your favorite vegetables, and enjoy!
XO,
Fiona
Quick and Easy Chicken Vol au Vents
INGREDIENTS
- 1 package Pepperidge Farm puff pastry shells
- 4 1/2 tablespoons unsalted butter
- 1/2 tablespoon avocado or vegetable oil
- 4 tablespoons all purpose flour
- 2 cups chicken stock or bone broth
- 1/2 cup heavy whipping cream
- 1/2 cup milk
- 1 teaspoon dijon mustard
- 2 1/2 cups rotisserie chicken torn into bite sized pieces
- 8 ounces baby bella mushrooms sliced
- 1 cup carrots
- 1/2 cup frozen peas thawed
- Kosher salt and freshly ground black pepper
INSTRUCTIONS
- Preheat oven to 425° F and cook puff pastry shells according to package directions.
- Slice carrots in half lengthwise and boil in lightly salted water until fork tender. Drain carrots and dice. Set aside.
- Melt 1/2 tablespoon of butter and 1/2 tablespoon of oil together in a pan over medium heat. Add mushrooms, season to taste with kosher salt and pepper, and cook for about 5 minutes, or until soft and slightly carmelized. Set aside.
- Melt remaining butter in a dutch oven or heavy bottomed saucepan over medium-low heat.
- Add flour and stir to make a roux. Cook mixture for 2-3 minutes, stirring continuously and making sure it doesn't brown.
- Stir in dijon mustard.
- Slowly add broth to pot, whisking to combine. Then add cream and milk, and keep stirring until sauce comes to a boil and thickens.
- Add chicken, peas, carrots, and mushrooms and pan drippings to mixture and stir to combine.
- Sample sauce and season to taste with kosher salt and pepper if necessary.
- Remove circular "lids" from puff pastry shells, fill with chicken mixture, and top with lid. Serve alongside your favorite vegetables and enjoy!
Notes
- If your white sauce becomes lumpy when you add in the broth, just keep whisking. It’ll smooth out eventually.
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