Creamy Chicken Vol-au-Vent Recipe: A Crowd-Pleasing Delight!

When it comes to combining elegance and comfort, Creamy Chicken Vol-au-Vent is an absolute winner. This French-inspired puff pastry dish is flaky, creamy, and bursting with flavor. Perfect for dinner parties, cozy evenings, or as a special treat, this recipe is sure to impress everyone at the table.

Get ready to dive into a rich filling of rotisserie chicken, savory bacon, soft cream cheese, and tender leeks—all tucked into a crisp puff pastry shell. Let’s make something extraordinary together!

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Why You’ll Love This Creamy Chicken Vol-au-Vent

This dish is everything you want in a recipe:

• Flaky Pastry Goodness: Buttery, crisp layers of puff pastry provide the perfect vessel for the creamy filling.
• Rich and Creamy Filling: The rotisserie chicken and cream cheese create a luscious, savory filling with just the right balance of flavors.
• Customizable: Add your favorite vegetables or herbs to make it your own.

The taste is pure decadence! Imagine the smoky crunch of bacon blending with tender leeks and sweet yellow peppers, all encased in a creamy, seasoned filling. The combination is heavenly.

If you enjoy festive treats, check out Homemade Lemon Drops for a tangy twist, or add some flair to your holiday menu with Homemade Candy Canes.

Ingredients for Creamy Chicken Vol-au-Vent

Here’s what you’ll need:

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 large egg
• 1 tablespoon water
• 6 bacon strips
• 2 medium leeks (white parts only), sliced
• 1 medium sweet yellow pepper, diced
• 1 cup shredded rotisserie chicken
• 8 ounces cream cheese, softened
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh parsley, plus additional ground pepper

Tools You’ll Need

• Baking sheet lined with parchment paper
• 3-1/4 inch round cutter and 2-1/2 inch cutter
• Rolling pin
• Skillet
• Small whisk or fork for egg wash
• Wire rack

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Ingredient Additions and Substitutions

Make this recipe your own!

• Add mushrooms: Sauté some diced mushrooms along with the leeks for an earthy twist.
• Swap the chicken: Use cooked turkey or ham instead of rotisserie chicken.
• Kick up the spice: Add a pinch of cayenne or smoked paprika for an extra zing.
• Go vegetarian: Skip the bacon and chicken, and fill the pastries with sautéed spinach, feta, and cream cheese.

For more holiday-worthy recipes, try this comforting Homemade Eggnog Recipe.

How to Make Creamy Chicken Vol-au-Vent

First step : Prepare the Pastries

1. Preheat your oven to 400°F. On a lightly floured surface, unfold one puff pastry sheet.
2. Using a 3-1/4 inch round cutter, cut out six circles and place them on a parchment-lined baking sheet.
3. Unfold the remaining pastry sheet and cut six more circles. Using a 2-1/2 inch cutter, cut out the centers of these circles to form rings.
4. Place the rings on top of the whole circles and add the center cutouts to the baking sheet.
5. In a small bowl, whisk together the egg and water. Brush over the pastries and refrigerate for 15 minutes.
6. Bake for 20–25 minutes or until golden brown. Cool on a wire rack.

Step 2: Prepare the Filling

1. In a large skillet, cook the bacon over medium heat until crisp. Remove and drain on paper towels. Discard all but 1 tablespoon of drippings.
2. Add the leeks and yellow pepper to the skillet. Cook over medium-high heat until tender, about 5–7 minutes.
3. Reduce the heat to low. Stir in the bacon, shredded chicken, cream cheese, salt, and pepper until well blended. Remove from heat.

Step 3: Assemble the Vol-au-Vent

1. Once the pastries are cool enough to handle, carefully hollow them out with a small knife.
2. Fill the hollowed pastries with the chicken mixture. Sprinkle with parsley and a touch of ground pepper.
3. Serve with the small pastry cutouts on the side for a decorative (and delicious) touch.

What to Serve with Creamy Chicken Vol-au-Vent

This indulgent dish pairs wonderfully with:

• A light, crisp salad with vinaigrette
• Creamy mashed potatoes or a buttery risotto
• Steamed asparagus or green beans for added freshness

Tips for Perfect Vol-au-Vent

1. Keep your pastry cold: Work quickly with puff pastry and keep it chilled to ensure maximum puffiness.
2. Don’t overfill: Too much filling can make the pastries soggy. Keep the portions balanced.
3. Customize your sizes: Make smaller or larger pastries depending on your serving needs.

Storage Instructions

• Refrigerator: Store filled vol-au-vents in an airtight container for up to 2 days. Reheat in the oven at 350°F to restore crispness.
• Freezer: Freeze unfilled pastry shells for up to 3 months. Thaw and bake as needed, filling fresh for best results.

Frequently Asked Questions

Can I make the filling ahead of time?
Absolutely! Prepare the filling up to two days in advance and store it in the fridge. Simply reheat before assembling the pastries.

Can I use store-bought cooked chicken?
Yes! Rotisserie chicken is perfect, but any cooked, shredded chicken will work.

What other vegetables can I use?
Feel free to include diced zucchini, mushrooms, or spinach in the filling.

Conclusion

Creamy Chicken Vol-au-Vent is an irresistible dish that’s both elegant and easy to make. Whether you’re hosting a dinner party or treating your family to a restaurant-quality meal, this recipe will have everyone asking for seconds.

I hope you try this delightful recipe and share your experience! Leave a review or tag your photos on Pinterest to let me know how your Vol-au-Vents turned out.

Looking for more delicious ideas? Check out Homemade Lemon Drops, Homemade Candy Canes, or this creamy Homemade Eggnog Recipe.

Happy cooking!

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