Easy Creamy Chicken Vol-au-Vent - White Sauce Recipe

Ever dream of a dish that feels fancy enough for a dinner party but is secretly simple enough for a weeknight? Say hello to Creamy Chicken & Mushroom Vol-au-Vent (Easy Puff Pastry Cups)! This isn't just another savory food recipe; it's a delightful experience waiting to happen. Imagine tender, juicy chicken and earthy mushrooms enveloped in a rich, velvety homemade sauce for chicken, all tucked inside crisp, golden puff pastry shells. It’s like the best parts of a cozy white sauce meatballs dish, but elevated and served in a flaky, irresistible cup.
You'll absolutely love making these because they're a true crowd-pleaser. Whether you're searching for easy chicken and mushroom dishes for a quick lunch or a tasty dinner dish to impress guests, this recipe has you covered. It's a fantastic chicken family recipe that feels special without requiring hours in the kitchen. Plus, with store-bought pastry shells and a simple one-skillet sauce, it’s an incredibly easy to prepare recipe that even beginners can master. Get ready to discover your new favorite easy savory dish that’s both comforting and elegant!

Ingredients

• Puff Pastry Shells
• 1 box (10-12 oz) frozen puff pastry shells (e.g., Pepperidge Farm), typically 6 shells per box
• 1 large egg (optional, for egg wash)
• 1 tablespoon water (optional, for egg wash)
• Chicken & Mushroom Filling
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts (or thighs), cut into ½-inch pieces
• 8 oz button or cremini mushrooms, sliced
• ½ medium onion or 1 large shallot, finely diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped (or ½ tsp dried)
• ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio), optional
• ¼ cup all-purpose flour
• 1 ½ cups chicken broth or stock, warm
• ½ cup whole milk or half-and-half, warm
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish and stirring in)
• Optional Garnishes
• Fresh chopped parsley or chives
• Extra grated hard cheese (Parmesan, Gruyère), optional sprinkle

Directions

1. Bake the Puff Pastry Shells
   1. Preheat your oven according to the puff pastry package directions (usually around 400°F/200°C).
   2. If using an egg wash for extra golden tops: In a small bowl, whisk together the egg and water.
   3. Place the frozen puff pastry shells on a baking sheet lined with parchment paper. If desired, lightly brush the tops of the shells with the egg wash.
   4. Bake for 15-20 minutes, or until the shells are deeply golden brown, puffed, and crisp.
   5. Remove from the oven and carefully transfer the baked shells to a wire rack to cool completely. Once cool, gently press down the center "lid" to create a cavity for the filling. Set aside while you prepare the filling.
2. Cook the Chicken
   1. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
   2. Add the ½-inch chicken pieces, season lightly with salt and pepper, and sauté for 4-6 minutes, or until just cooked through and no longer pink. Be careful not to overcook.
   3. Transfer the cooked chicken to a clean plate, leaving any pan juices in the skillet.
3. Sauté the Mushrooms & Aromatics
   1. If needed, add another ½ tablespoon of butter to the same skillet.
   2. Add the finely diced onion or shallot and cook for 3-4 minutes, until softened and lightly golden.
   3. Add the sliced mushrooms to the pan. Cook for 5-8 minutes, stirring occasionally, until they release their moisture and begin to brown beautifully.
   4. Stir in the minced garlic and chopped fresh thyme. Cook for another minute until fragrant.
   5. If using, pour in the ¼ cup of white wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Simmer for 1-2 minutes until the wine has reduced slightly.
4. Make the Creamy Sauce
   1. In a separate clean saucepan (or wipe out the skillet if you prefer), melt 2 tablespoons of butter over medium heat.
   2. Whisk in the ¼ cup of all-purpose flour to create a smooth roux. Cook for about 1 minute, stirring constantly, to cook out the raw flour taste.
   3. Gradually whisk in the warm chicken broth, a little at a time, ensuring no lumps form. Continue whisking until the sauce starts to thicken.
   4. Slowly whisk in the warm milk or half-and-half. Bring the sauce to a gentle simmer, whisking occasionally, until it thickens enough to coat the back of a spoon.
   5. Whisk in the Dijon mustard and season generously with salt and freshly ground black pepper to taste.
   6. Tip: If your sauce develops lumps, keep whisking vigorously. For stubborn lumps, you can pass the sauce through a fine-mesh sieve.
5. Combine Chicken, Mushrooms & Sauce
   1. Stir the sautéed mushroom and aromatic mixture into the creamy sauce.
   2. Add the cooked chicken pieces back to the sauce, along with any resting juices that accumulated on the plate.
   3. Stir in half of the fresh chopped parsley.
   4. Simmer gently for 2-3 minutes, allowing all the flavors to meld together and the chicken to warm through. The sauce should be thick enough to hold its shape and sit nicely in the puff pastry cups without overflowing. Adjust seasoning if necessary.
6. Fill & Reheat the Vol-au-Vents
   1. Place the baked puff pastry shells back on a baking sheet.
   2. Spoon the hot, creamy chicken and mushroom filling generously into each pastry shell, filling them just below the rim.
   3. If desired, sprinkle with additional fresh parsley, chives, or a little grated cheese.
   4. Return the filled vol-au-vents to a hot oven (around 350°F/175°C) for 5-8 minutes, or until the filling is piping hot and the pastry shells are re-crisped.
   5. Serve immediately while the shells are wonderfully crisp and the centers are warm and creamy. Enjoy your Belgian Vol-au-Vent: A Savory Culinary Delight!