Chicken And Mushroom Vol Au Vent

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• Vol Au Vent – buy large vol au vent cases (not mini) from the supermarket for a main meal.
• Butter – you can use either unsalted butter or salted butter in this recipe.
• Mushrooms – button mushrooms or Swiss brown mushrooms.
• Chicken thigh fillets – these are the perfect cut of meat for this recipe, as thighs will stay juicy and tender after being simmered in the creamy sauce and baked in the oven. I don’t recommend using chicken breasts as they tend to dry out.
• Leek  – wash well down the stem before cooking or the sauce will end up with grit in it. Slice thinly, rinse again and drain well.
• Plain flour – also known as all-purpose flour.
• White wine – the wine cooks out, but adds a delicious subtle richness to the sauce.
• Chicken stock liquid – use store bought chicken stock liquid or make your own using 1 teaspoon chicken stock powder to every 1 cup of water.
• Creme fraiche – or thickened (heavy) cream. Both can be heated without splitting.
• Wholegrain mustard – this mustard is a delicious pairing for chicken, leek, mushroom and cheese and adds a great flavour to the sauce. If you don’t have wholegrain mustard you can substitute with Dijon mustard.
• Cheddar cheese – or tasty cheese. I recommend buying block cheese and grating it yourself for the best flavour and texture. Pre-shredded cheese contains anti-caking agents and doesn’t melt as well as freshly grated.

How to Make Chicken And Mushroom Vol Au Vent

It takes just 10 minutes to prepare these seriously comforting chicken and mushroom vol au vents!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cook The Mushrooms

Preheat the oven. 

Melt half the butter in a frying pan. Cook the mushrooms over a high heat until golden brown and all of the liquid has evaporated. Transfer to a bowl and set aside.

Step 2 – Cook The Chicken And Leek

Add the remaining butter to the frying pan and fry the chopped chicken and sliced leek until the chicken has cooked through and the leek has softened. 

Step 3 – Add The Flour

Stir in the plain flour and cook for 1 minute – this ensures that you aren’t left with a raw flour flavour in the sauce which can taste unpleasant. 

Step 4 – Add The Wine And Chicken Stock

Pour in the white wine and cook until evaporated. Slowly pour in the chicken stock, stirring continuously, until smooth. 

Step 5 – Add The Creme Fraiche And Mustard

Stir in the creme fraiche (or cream), wholegrain mustard and return the cooked mushrooms to the pan.

Bring the sauce to a low simmer and cook until sauce has thickened slightly.

Step 6 – Fill The Vol Au Vent Cases

Divide the chicken and mushroom filling between the vol au vent cases.

Step 7 – Bake

Top the filled vol au vents with grated cheese. Bake in the preheated oven until golden and heated through. Serve straight away.

Expert Tips

• To prepare the leek – fan the green leaves out to remove any soil further down the stem, then remove both ends of the leek so only the white and pale green section remains. Slice the leek finely, place into a strainer and rinse, allowing any excess water to drain before using.
• White sauce – sprinkle the flour over the chicken, bacon and leek, and then it’s important to allow the flour to cook for a minute before adding the wine. When the liquid stock is then added, the flour will thicken the sauce.
• The chicken mixture can be made the day before and kept, covered, in the fridge. If using cold mixture, increase the oven cooking time and cook until the filling is piping hot in the centre. 
• These chicken mushroom vol au vents are best served straight away.
• Serving ideas – serve these chicken vol au vents with a simple walnut pear salad, roast pumpkin salad, steamed broccoli, or green beans. For hungry appetites, a side of cheesy mash or crispy wedges is always popular!

Chicken And Mushroom Vol Au Vent FAQs