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This recipe for mini chicken and mushroom vol-au-vents really is the definition of ‘making something greater than the sum of its parts’. It uses just one sheet of puff pastry and a creamy, savoury filling to make the perfect canapé nibble, ideal for parties, gatherings, or an easy-but-impressive starter. They are quite a retro nibble, but I say, bring them back!
In this post, you’ll find a complete guide with a step-by-step method for making your own pastry cases, a flavourful chicken and mushroom filling, troubleshooting tips for soggy bases, collapsed cases, and runny fillings, as well as make-ahead and freezing instructions. You might also like my chicken plait pie or chicken bacon pie, if you like this vol au vents recipe.
Table of Contents
Why you will love this recipe:
- It uses one sheet of puff pastry with minimal extras.
- The classic chicken and mushroom filling is creamy without being overly heavy.
- The pastry case method (pricked base + ring top) gives puffed and hollow vol au vents.
- It’s easily scalable for parties, buffets, or starters.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Chicken thighs – I prefer chicken thigh as it is juicier, but chicken breast works. You could also make with leftover roast chicken or rotisserie chicken.
Puff pastry – I always use the pre-rolled sheets of puff pastry in this vol au vents recipe, as it is so easy but you could use a block and roll it out yourself.
Double cream – also known as heavy cream.
Substitutions and Variations:
Vegetarian mushroom vol-au-vents – double the mushrooms and skip the chicken. It would also be delicious with tarragon.
Turkey & cranberry vol-au-vents – I love this variation to use up leftovers. Fry the onion and then add cooked turkey, followed by the flour, stock, etc, as instructed. Fill the vol au vents with a dollop of cranberry sauce, then the turkey mix.
Ham & leek vol-au-vents – this is a classic pie filling. Swap the mushrooms for leeks and swap the chicken for shredded ham.
Crème fraîche – you can use creme fraiche instead of cream if you prefer.
Here’s how to make easy Vol au Vents:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat the oven to 200°C (180°C fan). Unroll the puff pastry. Using a round cutter, cut out 10 small circles to make the bases. Using the same cutter as above, cut out another 10 circles, then use a smaller cutter to remove the centre, creating rings.
TWO: Prick each base lightly with a fork to prevent it from rising, you want a flat bottom.
THREE: Brush the bases with egg wash. Place a pastry ring on top of each base, pressing gently so it sticks. Bake for 12–15 minutes, or until risen and golden.
FOUR: Heat the oil in a pan over medium heat. Add the onion and cook until softened. Stir in the mushrooms and cook for another 5 minutes.
FIVE: Add the chicken thigh and cook until lightly browned. Sprinkle over the flour and stir to coat. Gradually pour in the stock, stirring until it thickens. Add the double cream and let it simmer until creamy. Season with salt and pepper, then stir through the chopped herbs and Parmesan.
SIX: Spoon the warm filling into the centres of the pastry cases. Top with the little pastry lids if you made them. Serve immediately.
Cooking Tips:
Scaling for Parties
- For 10 guests: 20-25 vol-au-vents
- For 20 guests: 40-50 vol-au-vents
- For 50 guests: 100+ vol-au-vents
You can make the vol au vents ahead of time.
- Freeze: Freeze the baked cases flat for up to 3 months. Defrost on the day and give them a quick blast in the oven (160c fan /180c for 5-7 minutes) just to re-crisp them.
- Make ahead: Bake the cases fully, allow them to cool, and store in an airtight container for 24 hours.
Troubleshooting
My bases are soggy
- Ensure the pastry is fully baked before filling.
- Avoid adding overly runny filling.
- For extra crispness, reheat the cases for a few minutes before assembling.
My cases collapsed or didn’t rise
- Rings were too thin or not aligned.
- Pastry may have been too warm. If you are worried, you can chill assembled cases before baking to ensure best rise.
My filling is too thin
- Add a teaspoon of butter at the end for thickness and shine.
- Simmer the chicken and mushroom mix for longer to reduce and thicken it.
Frequently Asked Questions
To freeze vol au vents, bake the cases fully, cool completely, then freeze in a single layer. Once frozen, you can tip into a freezer bag or freezer-safe container. Defrost then reheat in a 180°C oven for 5–7 minutes before filling so they regain their crispness.
Make sure the filling is thick and warm, not watery or boiling hot. Bake the cases fully and reheat them right before assembling to ensure maximum crispness. I don’t always do this, but it does help.
To prep vol au vents ahead of time, make the pastry cases and the filling separately. Store the cases airtight for up to 24 hours, refrigerate the filling for up to 48 hours, and assemble right before serving.
Other recipes you might enjoy:
If you love creamy chicken and mushroom recipes, you will love my creamy mushroom pasta, chicken mushroom pie or my poule au pot.
Christmas Recipes
Honey Mustard Sausages
Christmas Recipes
Sticky Sausages with Hoisin and Sesame
Christmas Recipes
Easy Sausage Rolls with Honey & Mustard
Smoked Salmon Recipes
Smashed Potatoes with Crème Fraîche & Smoked Salmon
If you tried this recipe for Vol au Vents or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Chicken and Mushroom Vol Au Vents
Ingredients
- 1 large sheet of puff pastry
- 1 egg, for egg wash
- 1 tbsp oil
- 1 small onion, very finely chopped
- 300 g chicken thigh, very finely chopped
- 4 chestnut mushrooms, very finely chopped
- 1 tbsp flour
- 200 ml veg or chicken stock
- 100 ml double cream
- Salt and pepper
- Small handful of parsley
- Small handful of chives
- Parmesan, grated
Instructions
To make the pastry vol au vents:
- Preheat the oven to 200°C (180°C fan).
- Unroll the puff pastry. Using a round cutter, cut out 10 small circles to make the bases.
- Prick each base lightly with a fork to prevent it from rising, you want a flat bottom.
- Using the same cutter as above, cut out another 10 circles, then use a smaller cutter to remove the centre, creating rings.
- Brush the bases with egg wash. Place a pastry ring on top of each base, pressing gently so it sticks.
- (Optional) Use the small cut-out centres as mini lids – brush with egg wash and place on the tray beside the cases.
- Brush the tops with more egg wash and bake for 12–15 minutes, or until risen and golden.
To make the filling:
- Heat the oil in a pan over medium heat. Add the onion and cook until softened. Stir in the mushrooms and cook for another 5 minutes.
- Add the chicken thigh and cook until lightly browned. Sprinkle over the flour and stir to coat. Gradually pour in the stock, stirring until it thickens.
- Add the double cream and let it simmer until creamy. Season with salt and pepper, then stir through the chopped herbs and Parmesan.
To assemble:
- Spoon the warm filling into the centres of the pastry cases.
- Top with the little pastry lids if you made them. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Vol au vents are retro, but I say, bring them back! These chicken mushroom vol au vents are so simple but look so good. I think they are perfect to serve as a nibble or appetiser, and you can make them ahead of time for ease.