Flaky, golden pastry filled with creamy, flavour-packed chicken—these Chicken Vol Au Vents are the ultimate crowd-pleaser! Perfect as an entrée or party favourite, these little parcels combine tender chicken, a velvety white sauce, and a hint of herbs for a classic yet irresistible bite.
The best part? They’re super versatile—serve them as finger food, pair them with a fresh salad for lunch, or make them the star of a dinner spread. Whether you’re hosting or just treating yourself, these vol au vents will bring a touch of elegance to your table with minimal effort!
Ingredients needed
This ingredient lineup is the secret to making vol-au-vents that are as fancy as they are fuss-free. Each element brings something special to the table—let’s get cooking!
- Chicken Breast: Cooked in the microwave for tenderness and speed. Dice for even cooking.
- Celery and Carrot: Add crunch and sweetness. Cut into uniform half-moons for quick cooking.
- Mushrooms: Their earthy flavour complements the creamy sauce beautifully.
- Cream of Chicken Soup: Acts as the base for the creamy filling. Choose a good-quality brand for the best flavour.
- Vol-au-Vent Cases: Pre-made pastry cases save time while adding a professional touch to the dish.
Recipe tips & notes
Ready to nail this dish? These tips will help you avoid soggy disasters, elevate the flavours, and save time while you’re at it!
- Microwave Magic: Cooking in the microwave speeds up the process without compromising flavour. Just remember to stir halfway for even cooking.
- Avoid Soggy Pastries: Always bake vol-au-vent cases before filling to keep them crisp.
- Customise the Filling: Add peas, corn, or spinach for extra veggies and colour.
- Cornflour Consistency: Mix cornflour thoroughly with milk to avoid lumps in the sauce.
- Batch Cooking: The filling can be made ahead and refrigerated for up to 2 days. Simply reheat before assembling.
Substitutions & additions
This recipe is a canvas—use these fun swaps and extras to create your perfect masterpiece. Go on, get playful!
- Protein: Swap chicken breast for cooked turkey or shredded rotisserie chicken.
- Vegetables: Use zucchini, peas, or bell peppers if you don’t have celery or carrots.
- Dairy-Free: Replace milk with almond or soy milk and use a dairy-free cream soup.
- Flavour Boost: Add a pinch of dried thyme or parsley for an herby touch.
- Pastry Cases: If vol-au-vent cases aren’t available, use puff pastry squares baked in a muffin tin.
How to make this recipe
Whip up a dish that’s equal parts impressive and comforting. With these easy steps, you’ll have buttery, creamy vol-au-vents that look gourmet but come together effortlessly. Fancy dinner party vibes, here we come!
Step 1
Microwave ½ tbsp butter and chopped onion in a large, microwave-safe bowl for 2 minutes until softened. Add the carrot and celery, stirring to combine thoroughly. Return the bowl to the microwave and cook for an additional 4 minutes, pausing halfway through to stir for even cooking.
Step 2
Add diced chicken to the bowl, stir with the vegetables, and microwave for 5 minutes, stirring halfway. Stir in sliced mushrooms and ½ tbsp butter, and microwave for 3 minutes, stopping every minute to stir. Preheat oven to 160°C and bake vol-au-vent cases for 10 minutes.
Step 3
Add soup and microwave for 3 minutes. Mix milk and cornflour, stir into chicken, and microwave for 4 minutes, stirring halfway, until thickened.
Step 4
Spoon the filling into the pre-baked vol-au-vent cases and bake for another 5 minutes. Serve hot, garnished with fresh herbs or extra filling if desired.
Chicken Vol Au Vents
Ingredients
- 1 Chicken breast diced
- 1 Celery stick cut into half-moons
- 1 Carrot cut into half-moons
- 1/2 Brown onion diced
- 200 g Mushrooms
- 420 g Cream of chicken canned
- 30 ml Milk
- 1/2 tsp Cornflour
- 1 Tbsp Butter
- 4 Vol au vent cases
Instructions
- Microwave ½ tbsp butter and onion in a large bowl for 2 minutes. Add carrot and celery, stir, and microwave for 4 minutes, stirring halfway.
- Add chicken to the bowl and mix with the vegetables. Microwave for 5 minutes, stirring halfway. Stir in mushrooms and ½ tbsp butter, and microwave for 3 minutes, stirring after each minute. Preheat oven to 160°C and bake vol-au-vent cases for 10 minutes.
- Add cream of chicken soup to the bowl and microwave for 3 minutes. Mix milk and cornflour in a small cup until dissolved, then stir into the chicken mixture. Microwave for 4 minutes, stirring halfway.
- Spoon the filling into the vol-au-vent cases and bake for another 5 minutes. Serve hot, topped with extra filling if desired.
Nutrition
Storage & reheating
Keep your chicken vol-au-vents fresh and delicious with these simple storage and reheating tips. They’ll help maintain the crisp pastry and creamy filling for the perfect bite every time.
- Fridge: Store assembled vol-au-vents in an airtight container in the fridge for up to 2 days. For best results, store the pastry and filling separately to keep the pastry crisp.
- Freezer: Not recommended for assembled vol-au-vents, as the pastry can become soggy upon thawing. The filling can be frozen in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your vol-au-vents to enjoy them just like they were freshly made:
- Oven: Place the pastry shells in a preheated oven at 180°C (350°F) for 5–7 minutes to re-crisp. Heat the filling separately in a saucepan over low heat, stirring occasionally, and then spoon into the warmed pastry shells.
- Microwave: If in a pinch, heat assembled vol-au-vents in the microwave in 20-second intervals, though this may soften the pastry slightly.
Recipe FAQs
Can I make the filling ahead of time?
Yes, prepare the filling up to 2 days in advance and store it in the fridge. Reheat before assembling.
Can I use a different protein?
Absolutely! Turkey, shredded rotisserie chicken, or even tofu make great alternatives.
What if I don’t have vol-au-vent cases?
Use puff pastry squares baked in a muffin tin as a substitute.
Can I make it vegetarian?
Yes, replace the chicken with diced mushrooms or tofu and use cream of mushroom soup instead of chicken.
How do I keep the pastries crispy?
Bake the vol-au-vent cases before adding the filling and serve immediately after assembling.