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.
Ingredients:
- 18 puff pastry shells
- 1 egg (beaten with 1 tablespoon of water as egg wash for pastry)
Savory Filling:
- 1 to 1.25 lbs of boneless skinless chicken breasts (3 medium size breasts)
- 4 oz butter (1/2 stick)
- 8 oz white button mushrooms
- 1 clove minced garlic
- 1 teaspoon fresh thyme leaves
- 1/2 cup of dry white wine
- 1/4 cup of all-purpose flour
- 2 cups chicken stock
- 1 tablespoon of dijon mustard
- 1/4 cup whipping cream
- pinch salt and pepper (to taste)
- parsley to garnish (optional)
Liquid for Poaching Chicken:
- onion (peeled and cut in half)
- 2 and 1/2 cups chicken stock
- 1/2 cup white wine
- pinch of salt and pepper
Cook the puff pastry shells according to the package directions. 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.
I poach the chicken breasts in wine and chicken 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 voila! Lovely, tender, low-fat chicken, perfect for casseroles, sandwiches, or creamy savory fillings. Remove the chicken from the water and allow them sit on a plate, while preparing the mushrooms and sauce. If you chop the chicken too quickly the meat will tear and shred. I like to chop the chicken into bite size chunks.
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.
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 stock. Keep whisking, and whisking as you pour.
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.
At this point you can choose to store the filling, once cooled, using it to fill the puff pastry shells at another time. Or you can fill the shells with two to three teaspoons of mixture. 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.
Or just pop the lid back on and gobble them up.
Hope you enjoy the creamy, savory deliciousness of these little bites of Irish Christmas goodness.
Chicken and Mushroom Vol-Au-Vents
Print recipe | Serves | 18 |
| Prep time | 1 hour |
| Cook time | 30 minutes |
| Total time | 1 hour, 30 minutes |
| Meal type | Appetizer |
| Misc | Pre-preparable, Serve Hot |
| Region | French |
Ingredients
- 18 Puff pastry shells (thaw and cook per package directions)
- 1 to 1 and 1/4lb Boneless skinless chicken breasts
- 4oz Butter (1/2 stick)
- 8oz Mushrooms (cut in quarters or eights depending on size)
- 1 clove Minced garlic
- 1 teaspoon Fresh thyme leaves
- 1/4 cup White wine
- 1/4 cup All-purpose Flour
- 2 cups Chicken Stock
- 1 tablespoon Dijon mustard
- 1/4 cup Whipping cream
- pinch Salt and pepper ((to taste))
Optional
- 1 Egg (beaten with 1 tablespoon of water for pastry)
- 1 teaspoon Parsley (chopped for garnish)
Liquid for Poaching Chicken
- 1 Onion (peeled and halved)
- 2 and 1/2 cups Chicken Stock
- 1/2 cup White wine
- pinch Salt and pepper
Directions
| Step 1 | 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. |
| Step 2 | Turn the heat to high and bring to boiling point. Immediately turn the heat down to low, so that the liquid barely bubbles. |
| Step 3 | Simmer for 10 minutes, then turn the heat off and let the chicken sit in the hot poaching liquid for 15 more minutes. |
| Step 4 | When cooked, remove from liquid and let sit for 5 to 10 minutes before cutting. |
| Step 5 | Melt 2 tablespoons of butter in a large skillet. |
| Step 6 | Add the mushrooms and sautee for 3 to 4 minutes until lightly golden. |
| Step 7 | Add the garlic and thyme and stir well. |
| Step 8 | 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. |
| Step 9 | Add the chopped chicken to the mushroom and wine mixture. Turn off the heat and let stand while preparing the cream sauce. |
| Step 10 | 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. |
| Step 11 | 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. |
| Step 12 | Add the dijon mustard and cream, stirring well to combine. |
| Step 13 | Add the mushroom and chicken mixture to the cream sauce. Season to taste with salt and pepper. |
| Step 14 | 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. |
| Step 15 | Fill the pastry shells with 2 to 3 teaspoons of chicken filling. Place the small pastry lid on top as decoration. |
| Step 16 | If pastry has cooled, return the filled vol-au-vents to a 375 degree F oven for 5 minutes. |
| Step 17 | 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 degree F. oven for 15 minutes. |
| Step 18 | Garnish with parsley if desired. |
Check out my complete recipe list here.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
This looks mouth watering!!!!
thanks for sharing., loved Christmas in Dublin when my mam would make these!
Sinead in Los Angeles
Vol-au-vents always remind me of Christmas time in Dublin too. Have a lovely Christmas and thanks for visiting my blog.
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!
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.
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
WHAT A DELICIOUS AND EASY RECEPIE !! 20/10 TASTY, CREAMY, BEST EVER I HAVE TRIED ! THANKS
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
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.
Glad you liked this recipe. Thanks for checking it out.
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!
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
Going to serve at a party in county Clare can’t wait
Hi Mae – I hope these go down a treat with all your guests from Clare.
Best wishes
Mairéad
Do you have a recipe for cream of chicken soup
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
Thanks
🙂 🙂 🙂
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.
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
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!!!
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
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
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
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.
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
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
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
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!
P.S. I have a great photo to add if you’d like that but I couldn’t figure out how to do it.
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