Puff pastry shells filled with chicken and mushrooms in a creamy white wine sauce remind me of Irish Christmas parties.
My Mom would make these delicious appetizers whenever relatives and friends were invited for a a little get-together during the Christmas season.
Table of Contents
Favorite Irish Appetizer
The good thing is that you can make the sauce ahead of time, and bake the pastry shells in advance. Then all you have to do is assemble the appetizer and reheat them in the oven before serving. These belong to the category make ahead party food.
The filling for these vol au vents is creamy and delicious. I first poach the chicken with onion to make make moist chicken pieces. I sauté the mushrooms with herbs and garlic, then add then add the chicken and wine to infuse flavor.
All of this yummy goodness gets combined with a cream sauce to create a luscious filling.
Here's the complete recipe, plus you'll find a printable recipe at the end of this post.
Ingredients for Savory Vol-au-vents
Here's a quick list of what you will need. You'll find exact quantities in US and metric equivalents in the recipe card.
The nutrition information is also available there with details of protein, carbohydrate, fat, and vitamin content.
Pastry Shells
- puff pastry shells
- 1 egg (optional - beaten with water as egg wash for pastry)
Savory Filling
- boneless skinless chicken breasts
- butter
- white button mushrooms
- minced garlic
- fresh thyme leaves
- dry white wine
- all-purpose flour
- chicken stock
- dijon mustard
- whipping cream
- salt and pepper (to taste)
- parsley to garnish (optional)
Liquid for Poaching Chicken
- onion
- chicken stock
- white wine
- salt and pepper
Ingredient Tips and Substitutions
I use precut puff pastry shells rather than making my own shells from puff pastry sheets. This simplifies the whold process.
I only use mushrooms as a vegetable in this sauce. If you choose to add vegetables such as chopped and finely diced celery or carrots, remember they will need to be cooked a little longer than the mushrooms to ensure they soften.
A bay leaf is a nice addition to the poaching liquid. You could also add a few sprigs of thyme if you like the flavor of this fresh herb.
I do not recommend using dried herbs. Fresh herbs taste best in this recipe.
Directions for Chicken and Mushroom Vol-au-vents
Here you'll find step-by-step photographic instructions for making this delicious appetizer.
Prepare the Puff Pastry Shells
Cook the puff pastry shells on a baking tray in a preheated oven, according to the package directions. You can use a layer of parchment paper on the baking tray to prevent them sticking if you wish.
You can brush the tops of the pastry shells with an egg and water wash if you like a deep golden brown color on your vol-au-vents. I didn't take this step, because I find there is so much butter in puff pastry they bake to a lovely golden brown without the wash.
They will be a lovely golden brown once baked. Cool them on a wire rack once they are baked.
They can be baked the day before a special occasion and stored for up to 24 hours in an airtight container.
Just before the party, the tops can be removed with a knife, the center filled with pre-made savory filling, then topped with the pastry lid as decoration. The vol-au-vents can be reheated in a 400 degree F oven for 15 minutes.
Being a make-ahead recipe makes this a keeper for Christmas celebrations. The creamy wine sauce with chunks of chicken and mushrooms is the perfect savory filling for a festive appetizer.
If you are an adventurous cook you can make puff pastry from scratch and create your own puff pastry shells from a rolled puff pastry sheet. But who has time for all that work?
Poaching the Chicken Breasts
I poach the chicken breasts in wine and chicken broth or stock . A mild, wine flavor infuses the chicken during the simmering process.
One key to success when simmering chicken is to choose the right size saucepan where the chicken lies on the bottom in a single layer.
I fit three chicken breasts in my 2 quart saucepan. A peeled and halved onion can be added to the pot to further infuse flavor into the chicken.
Pour chicken stock and white wine over the chicken and onion.
The liquid should cover the top of the chicken by at least 1 inch.
Add a pinch of salt and pepper to the liquid.
Tender, moist, poached chicken is dependent on cooking temperature. Bring the liquid to a boil, then immediately turn the heat down low, so the surface barely bubbles.
Simmer for 10 minutes, then turn off the burner and leave the chicken sit in the water for another 15 minutes.
If you are using very thick chicken breasts simmer for an extra 5 to 10 minutes before turning the heat off.
The chicken is cooked when it reaches an internal temperature of 165 degrees.
And voilá! That's how to make lovely, tender, low-fat chicken, perfect for casseroles, sandwiches, or creamy savory fillings.
Remove the chicken from the water and allow it to sit on a plate, while preparing the mushrooms and sauce.
If you chop the chicken too quickly the meat will tear and shred. It's best to allow time for the juices to settle. I like to chop the chicken into bite size chunks.
Note: You can use chicken breast with bones if you wish. The bones add extra flavor and nutrition to the poaching liquid. Just be sure to remove all of the bones once you chop the cooked chicken.
Making the Savory Filling
Next, melt 2 tablespoons of butter in a large skillet. Add the mushrooms when the butter begins to tinge slightly brown.
I cut small white mushrooms into eighths. If you prefer a chunkier mushroom bite, cut into quarters. Season with salt and pepper.
Cook the mushrooms until lightly golden (this takes 3 to 4 minutes).
Add the minced garlic glove and stir together for about 30 seconds.
Add the thyme and mix together.
You can substitute a different fresh herb if you wish. Alternatives include tarragon, sage or dill.
Add the wine and turn up the heat to bring it to a simmer. Lower the heat and continue to simmer for 2 to 3 minutes, stirring occasionally.
Enjoy the aroma of fresh thyme and wine floating through the air. The wine volume should reduce by half.
Cut the chicken into bite size pieces and mix into the mushrooms and wine.
Turn off the heat and let the mixture stand while you prepare the cream sauce. The chicken absorbs the wine as it rests. Yummy!
In another large skillet, melt the remaining 2 tablespoons of butter.
Add the flour, stirring constantly for 1 minute to form a roux.
Make sure you cook the flour and butter for the full minute, or else the sauce might taste of raw flour.
Gradually whisk in the chicken broth.
Keep whisking, and whisking as you pour. This is an important step to creating a smooth and creamy sauce.
Don't panic if it looks a little lumpy initially.
If you keep whisking you will have a nice smooth sauce in no time.
Add the dijon mustard and whisk into the sauce.
Add the cream and combine.
Add the mushrooms and chicken. Mix them through the cream sauce.
Turn the heat back up and bring to simmering point once again. Simmer for 2 to 3 minutes, then turn off the heat.
Assemble the Vol-au-vents
At this point you can choose to store the filling, once cooled, using it to fill the puff pastry cases at another time. Use an airtight container and store in the fridge up to two days.
I do not recommend freezing this filling, since the cream sauce loses some of its creamy texture and can get a little grainy.
Or you can fill the shells with two to three teaspoons of mixture. I like to use a small spoon for filling the shells. I find it easier to keep the filling off the edges of the pastry, to create an eye appealing appetizer.
If the shells have cooled a little, just pop the filled vol-au-vents back into a 375 degree F oven for 5 minutes.
Sprinkle with a little parsley, if desired, to garnish.
Other garnish options include chopped water cress or chives.
Or just pop the lid back on and gobble them up.
For a perfect finger food use smaller sized vol au vent cases, and fill with this creamy chicken misture.
Hope you enjoy the creamy, savory deliciousness of these little bites of Irish Christmas goodness.
Recipe Card for Savory Chicken Vol-au-vents
Here's a short video in celebration of the vol-au-vent.
Here's the recipe card for you kitchen files.
Chicken and Mushroom Vol-Au-Vents
Ingredients
- 18 puff pastry shells thaw and cook per package directions
- 1¼ pound boneless skinless chicken breasts
- 4 ounces butter 1 stick
- 8 ounces mushrooms cut in quarters or eights depending on size
- 1 clove garlic minced
- 1 teaspoon fresh thyme leaves chopped
- ¼ cup white wine
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 1 tablespoon dijon mustard
- ¼ cup whipping cream
- pinch salt and pepper to taste
Optional
- 1 medium egg beaten with 1 tablespoon of water for pastry wash
- 1 teaspoon parsley chopped for garnish
Liquid for Poaching Chicken
- 1 medium onion peeled and halved
- 2½ cups chicken stock
- ½ cup white wine
- ⅛ teaspoon salt and pepper
Instructions
- Place the chicken breasts in the bottom of a 2-quart saucepan. Add the onion halves and cover with chicken stock and wine. Season the liquid with salt and pepper.
- Turn the heat to high and bring to boiling point. Immediately turn the heat down to low, so that the liquid barely bubbles. Simmer for 10 minutes, then turn the heat off and let the chicken sit in the hot poaching liquid for 15 more minutes.
- When cooked, remove from liquid and let sit for 5 to 10 minutes before cutting.
- Bake the vol-au-vent pastry shells per the packet instructions.
- Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and sautée for 3 to 4 minutes until lightly golden.
- Add the garlic and thyme and stir well.
- Add the wine, stirring into mixture. Turn the heat to high and return to simmering point. Decrease the heat and allow simmer for 2 to 3 minutes to reduce the volume of wine by half.
- Add the chopped chicken to the mushroom and wine mixture. Turn off the heat and let stand while preparing the cream sauce.
- Melt the last 2 tablespoons of butter in another large skillet. Add the flour and stir well to form a roux. Continue to stir and cook over medium heat for 1 minute.
- Gradually add the chicken stock, whisking continuously to prevent clumping. Bring to simmer and continue to stir and simmer for 1 to 2 minutes until sauce thickens.
- Add the dijon mustard and cream, stirring well to combine.
- Add the mushroom and chicken mixture to the cream sauce. Season to taste with salt and pepper. Turn the heat up to bring to simmering point again. Reduce heat and stir for 2 minutes. Turn the heat off and let stand for 5 minutes before filling the pastry shells.
- Fill the cooked pastry shells with 2 to 3 teaspoons of chicken filling. Place the small pastry lid on top as decoration.
- If pastry has cooled, return the filled vol-au-vents to a 375° F oven for 5 minutes. Alternatively, the pastry shells and filling can be made a day in advance. If so, fill the shells when ready, and heat in a 375° F. oven for 15 minutes.
- Garnish with parsley if desired.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you enjoy these appetizers of my Irish childhood.
Here's a link for my complete recipe collection.
Thanks for following my recipes and ramblings and for sharing my work with friends on family on your social media channels. I always love a shout out on Facebook, Instagram or Pinterest.
Take care and happy cooking!
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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netsey preston
This looks mouth watering!!!!
Sinead
thanks for sharing., loved Christmas in Dublin when my mam would make these!
Sinead in Los Angeles
Irish American Mom
Vol-au-vents always remind me of Christmas time in Dublin too. Have a lovely Christmas and thanks for visiting my blog.
Jenn
I am making this tonight! I wish ya had a link to homemade puff pastry lol
Irish American Mom
Hi Jenn - Puff pastry is on my never ending "to do" list. I'm planning to write a post about all the different types of pastries used in British and Irish cooking. It's a wide ranging topic, but in the works.
All the best,
Mairéad
Beth
Thanks so much for this recipe. I had vol au vent in a lovely pub in Kilkenny just a couple of weeks ago. I have been searching for a recipe so I could make it for friends and family. I found your website while searching for a brown bread recipe. I will be baking your recipe today!
Ali
I haven't had a vol-au-vent since I moved to the U.S. Over 18 years ago. I will have to get cracking and make these for my family. BTW I am from Dublin too - always a Northside girl.
Irish American Mom
Ali - I hope your family likes these vol-au-vents. For those of us who grew up in Ireland, they really are a taste of home. So glad you found my website. All the best, from one Northside girl to another.
Mairéad
MAIREAD PERRY
WHAT A DELICIOUS AND EASY RECEPIE !! 20/10 TASTY, CREAMY, BEST EVER I HAVE TRIED ! THANKS
Irish American Mom
Mairead - Thanks so much for letting us know you liked this recipe. 20/10 - that is high praise indeed. I really appreciate it.
Take care,
Mairéad
Adamy
hay sweet lady I really like your website and your dish, also I love Irish , I wish you all the best , take care . chaw sweet lady .AA.
Irish American Mom
Glad you liked this recipe. Thanks for checking it out.
Laura Forberg
I'm so excited to find your site. I had Vol-au-vents when I attended my cousin's wedding in Ireland and it was one of the best things I've ever eaten. Can't wait to try it. I also had a creamed vegetable soup often in Ireland. Do you have an Irish recipe for that? Now I'm getting greedy. 🙂 Thanks for this site!
Irish American Mom
Hi Laura - I hope you enjoy my vol-au-vents - their one of my favorite party foods, and whenever I find them on a restaurant menu I always order them. A love of creamy chicken vol-au-vents is definitely an Irish thing. I do have a recipe for cream of vegetable soup - a trusty recipe for Irish lunch. I find nowadays many restaurants in Ireland now make a puréed vegetable soup, but I really like a creamy vegetable soup, like the one my mother made when I was a little girl. I hope to make it in the fall, to share with readers when soup making weather returns.
Take care, and stop by whenever you get a spare moment.
All the best,
Mairéad
Mae
Going to serve at a party in county Clare can't wait
Irish American Mom
Hi Mae - I hope these go down a treat with all your guests from Clare.
Best wishes
Mairéad
Mae
Do you have a recipe for cream of chicken soup
Irish American Mom
Hi Mae - My mom has a good cream of chicken soup recipe. I think it could be from an old cookery book she has called "Full and Plenty." I'll see if I can get my hands on the recipe.
All the best,
Mairéad
Mae
Thanks
Irish American Mom
🙂 🙂 🙂
LJackson
Hello, just wondering if the creamy sauce can be frozen or will it spoil?
I am having a xmas party in a couple of weeks and would like to do as much as I can in advance.
Thanks.
Irish American Mom
Thanks for checking out my recipe. I would not recommend freezing the creamy sauce. I find it separates when frozen and is not good when reheated. You could make your sauce a day or two in advance of the party and keep it in an airtight tin in the oven prior to reheating it. I hope your party is a great success. Enjoy and happy Christmas.
Mairéad
Sarah
About to try this out as a tester for the VERY picky hubby's Christmas day starter!! Wish me luck ha ha, Hopefully it'll go down ok with him, as all I keep hearing about is his Christmas dinners before he was married - Mountains of food - whereas I would be a more simple kind of chef lol ahhh well.... he knew what he was marrying into!!!
Irish American Mom
Hi Sarah - I hope your hubby enjoyed this Christmas starter. We often have this dish for Christmas dinner.
Best wishes to you and yours.
Mairéad
Vivien Ní Dhuinn
Hi Mairéad,
Greetings from Kildare, Ireland. Just found your website while searching for a nice chicken and mushroom vol au vent recipe. My daughter is in the good old Coombe since yesterday a.m. First baby and my first grandchild. She was induced but besides being in hard labour, has so far failed to dilate. Probably looking at a section at this stage. Anyway, before she went in I told her I would make some meals for when she came home. She asked for the chicken and mushroom vol au vents I used to make years ago. Haven't made them in a long, long time and wondered what new recipes were out there. Had forgotten about them. You know, trying to avoid the fat and calories in pastry. So I sat down this morning to see what recipes were online. There are plenty, but all sound tasteless and uninspiring. Very basic ingredients, no garlic, no herbs etc. Then I found yours and thought, this is the one. I have most of the ingredients on hand. The wine and stock are key to the flavour and the process of marinating and slow cooking caught my attention. They sound very tasty if you know what I mean. I will let you know how I get on.
I too was a child in the sixties, a teenager in the seventies, worked in the fashion business in Dublin in the eighties (Grafton Street and Powers court Townhouse Centre). Swapped my high heels for mucker boots in the nineties and went to work with horses.I am from Dublin, Churchtown area but now live in Kildare. I am a tarot blogger.
Thanks for your recipe.
Vivien
Irish American Mom
Hi Vivien - I hope you are enjoying being a new grandmother. What a wonderful Christmas you will all have doting on your little cutie. I hope your daughter is doing well and that she enjoyed these vol-au-vents. I know nothing about tarot, so I'll have to check out your blog.
Best wishes for a lovely Christmas,
Mairéad
Melissa Danks
Fantastic recipe. Was a suggestion from my Dubliner friend to make this with leftover smoked chicken. I do have one suggestion to save. Dirtying up one pan. I make a green bean casserole that uses mushrooms sautéed in butter and what they do is use all of the butter, sauté the mushrooms until all of the water comes out, then sprinkle in the flour and stir until the raw flour taste is gone and then add the chicken stock. This will save you from having to use and wash one pan.
Irish American Mom
Hi Melissa - I'm so glad this recipe is to your liking. Many thanks for your great tip - I always love to learn new ways to cut down on the mess I create in the kitchen. Cooking is fun, but cleaning up after is another story altogether.
All the best, and thanks for stopping by.
Mairéad
Patti
Hi. In your Vol Au Vent recipe, after poaching the chicken - when cooking the rest of the ingredients, are you using the same wine and broth that was used to cook the chicken or are you using fresh liquids?
Thanks
Irish American Mom
Hi Partí - I used fresh wine and stock for the sauce. The poaching liquid could be used though which would make the recipe far more budget friendly.
All the best,
Mairéad
Mary From Salem
I made this and it came out really well! Very yummy and it wasn’t that hard. A couple alterations in case it’s helpful for other readers: as one commenter suggested, I didn’t use a second skillet to make the roux, I added it all in with the mushrooms and it came out well; i found the poaching method described too dry so I used a second batch of chicken with my usual method and was happy with the moisture; I didn’t add the cut up chicken until the end because I’m probably slower than you and didn’t want my chicken to dry out while it simmered in the wine sauce. Great recipe, thank you, I’ll be making this again!
Mary from Salem
P.S. I have a great photo to add if you’d like that but I couldn’t figure out how to do it.
Irish American Mom
Hi Mary - thanks for all your tips and for letting us know this recipe was a success for you. If you would like a submit a photo you'll find the form at the end of this page. Here's the link ....
https://www.irishamericanmom.com/photography-submissions/
All the best,
Mairéad
erin friedman
Yummy -- that looks wonderful -- very pretty presentation. It reminds me of the creamed turkey my mom used to make with Thanksgiving leftovers -- I didn't realize it was an Irish dish. Now I'm hungry! Thanks for posting.
Irish American Mom
Hi Erin - Creamed turkey made with Thanksgiving leftovers is always delicious. I have a recipe where I mix cooked turkey with broccoli and mushroom soup and cheddar cheese and it's always a hit after Thanksgiving.
All the best,
Mairéad
Glenda
I had forgotten all about vol au vents! I found the shells in the grocery store and introduced them to my kids albeit with cream of chicken soup instead of your fabulous sauce. They remind me of family parties in the 1980s.
Irish American Mom
Hi Glenda - I'm so glad this recipe reminded you of this lovely taste of the 1980's. I hope your kids enjoyed their vol-au-vents. They remind me of my childhood.
Thanks so much for stopping by.
Mairéad
J
Absolutely delicious!
Irish American Mom
Thanks for letting us know you enjoyed this recipe.
All the best,
Mairéad
Jeanette Dempsey
Love your recipes. Thank God I found you! My sausage rolls are in the oven as I speak. Glad to have a wee taste of home through your recipes.
Thanks a million,
Jeanette from Belfast
Irish American Mom
Hi Jeanette - I'm thrilled to hear you enjoy my recipes, and that they bring a taste of home and Belfast to your new American home. Many thanks for following my recipes and ramblings.
All the best,
Mairéad
Stella N Capobianco
excellent recipe and clearly presented
Irish American Mom
Hi Stella - I'm delighted to hear you enjoyed this appetizer. Thanks for taking thee time to share your thoughts with readers.
Best wishes,
Mairéad
alice marian phelan
im going to cook theese for xmas.
love the recipes.
thank you.
Irish American Mom
Hi Alice - I hope you'll like them. They're often served as a first course for Christmas dinner in Ireland.
All the best,
Mairéad
Ruby
I have made these with mushroom soup and cut up mushrooms very small and add it to the soup. They are delicious
Irish American Mom
Hi Ruby - That's a great way to make a quick and easy vol au vent that tastes fantastic. Thanks for stopping by to share your recipe modification and super simple tip.
All the best,
Mairéad
R Smith
Delicious! I didn't need to add any additional salt (after using chicken stock) and also I didn't think it needed the 1/4 cup cream at the end. The stock is very rich. I also used an ounce of cognac to the mushrooms instead of 1/2 cup white white and cooked it down. And added frozen peas at the end. Added a lot of flavor. Overall great recipe!
Irish American Mom
I bet these tasted amazing with brandy instead of white wine. Thanks for taking the time to rate my recipe and for sharing your tips.
All the best,
Mairéad