Chicken & Mushroom Vol Au Vent

Chicken & Mushroom Vol Au Vent

Originating from France, Vol Au Vent is a hollow puff pastry shell which can be filled with all kinds of sweet and savoury combinations. We are pairing it with a creamy chicken and mushroom filling seasoned with tarragon and italian herbs.

Chicken & Mushroom Vol Au Vent

This appetizer is party pleaser for sure! It looks fancy, it looks sophisticated and it looks like you have put in a lot of effort. But you'll be surprised once you get the hang of it, it's so easy to put together. It is always fun to play with puff pastry, definitely one of my favourite things to use for appetizers. And once you have nailed these puff pastry cases, your filling possibilities are endless. And everything tastes amazing when paired with puff pastry, right? So let's get this classy Vol Au Vent started. You can also get a step-by-step recipe in my Instagram highlights.

Chicken & Mushroom Vol Au Vent


  • 100g chicken boneless (diced in small cubes)
  • 200g white mushrooms
  • 1 tbsp butter
  • 1 tsp olive oil
  • 1 clove garlic (minced)
  • 2 tbsp onion (chopped)
  • 1/2 tsp crushed black pepper
  • 1 tsp italian herbs
  • 1/2 tsp dried tarragon
  • salt to taste
  • 1 tbsp all-purpose flour
  • 1/2 cup heavy cream
  • puff pastry sheets
  • egg wash
  • 2 round cutters (one slightly smaller than the other)


  1. Cook the chicken first with some salt and white pepper.
  2. Then in the same pan add the olive oil and butter. Saute the garlic and onion till no longer raw.
  3. Then add the mushrooms and fry till golden.
  4. Add the chicken and all the spices. Stir.
  5. Pour in heavy cream and sprinkle the flour on top. Keep mixing as the cream will start to thicken.
  6. Keep aside to cool.
  7. Take a frozen puff pastry sheet (don't thaw it) and cut rounds out of it. I used a cutter with 5 cm/2 inches diameter. On a baking tray lined with parchment paper place these rounds with distance between them. This is the base of the shells.
  8. Then cut some more rounds of the same size and by using a slightly smaller cutter (mine was of 3.5cm/1.25 inches diameter) cut out the inner portion so you are left with an outer ring. If you have 10 bases you need 20 outer rings. 2 outer rings for each puff pastry base.
  9. Brush the bottom base with egg wash, place one outer ring on the edges. Prick the middle of the base 2-3 times to prevent that area from puffing up. Then brush some egg wash, place the second ring. Give a final brush of egg wash and repeat for all rounds.
  10. Refrigerate for 15 mins.
  11. Bake these in a pre-heated oven for 200 C for 15-20 mins until golden and puffy.
  12. When done spoon some of the chicken & mushroom filling inside and garnish with chives.
  13. Serve and enjoy!


  • Work quickly with a frozen puff pastry otherwise the shells will not rise evenly. If they come out lopsided push back with your hands.