• Home
  • Blog
  • About
  • Submissions
  • Archives
  • Privacy Policy
  • February 20, 2019

Irish American Mom

Celebrating Our Irish Heritage Together

  • Irish Cooking
    • A Taste of Ireland
    • Recipe Index
    • Bread, Muffins, Pancakes And Scones
    • Drinks And Cocktails
    • Favorite American Recipes
    • Irish Appetizers And Party Food
    • Irish Breakfast
    • Irish Cakes, Cookies And Desserts
    • All Recipes
    • Irish Main Dishes
    • Irish Side Dishes
    • Irish Soups And Stews
    • Reader Recipes
    • Irish American Mom’s Pancake Roundup
  • Irish Culture
    • Blessings
    • Irish Books
    • Irish Crafts
    • Irish Expressions
    • Irish Life
    • Irish Movies
    • Irish Music
    • Irish Poetry
    • Irish Superstitions
    • Irish Television
    • The Irish Language or Gaelic
    • Symbols Of Ireland
    • The Irish Psyche
    • The Spud Saga
    • What I Miss About Ireland
    • Wise Old Words
  • Visiting Ireland
    • Ireland – County By County
    • Land and Culture
    • Why Tourists Love Ireland
  • Immigrant Tales
    • Stories of our Ancestors
    • Stories from the Present
    • Genealogy Resources
  • Ramblings
    • My American Journey
    • Why I Love America
    • Blogging
    • Holidays
    • America the Beautiful
  • Giveaways
    • Giveaways
    • Gifts
  • Buying Irish Food

Chicken and Mushroom Vol-Au-Vents

December 3, 2011 by Irish American Mom 26 Comments

Puff pastry shells filled with chicken and mushrooms in a creamy white wine sauce remind me of Irish Christmas parties.

 Vol-au-vent

My Mom would make these delicious appetizers whenever relatives and friends were invited for a a little get-together during the Christmas season.

Ingredients for chicken and mushroom vol-au-vents

MY LATEST VIDEOS

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

Cooked puff pastry shells

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.

Three chicken breasts and onion in a pot for poaching

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.

Simmering chicken in wine and chicken stock

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.

Poached chicken in simmering liquid

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.

Mushrooms sauteeing in butter

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.

Adding thyme to sauteed mushrooms

Add the thyme and mix together.

Adding wine to sauteed mushrooms

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.

Adding poached chicken to mushrooms and wine in pan

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!

Making a roux with melted butter and flour

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.

Adding stock to roux

Gradually whisk in the chicken stock.  Keep whisking, and whisking as you pour.

Whisking roux and chicken stock

Don’t panic if it looks a little lumpy initially.  If you keep whisking you will have a nice smooth sauce in no time.

Dijon mustard to cream sauce

Add the dijon mustard and whisk into the sauce.

Add the cream and combine.

Chicken and mushroom in a creamy wine sauce

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.

Vol-au-vent filling

Sprinkle with a little parsley, if desired, to garnish.

Chicken and mushroom vol-au-vent

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
Chicken and mushroom in a creamy wine sauce is a savory filling for these puff pastry shells or vol-au-vents.

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.
Powered by GetMeCooking

 

Check out my complete recipe list here.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Share my recipes and ramblings with the world
  • 109
    Shares

Filed Under: All Recipes, Cooking, Irish Appetizers And Party Food Tagged With: All Recipes, Cooking, Favorite Irish Finger Foods, french cuisine, Hors d'oeuvres, Irish Appetizers, Irish Christmas Recipes, irish cooking, Irish Party Food, Irish Recipes, Vol-au-vents

Recent Updates from Irish American Mom

  • Irish Blessings And Sayings About Faith
  • County Longford – The Heart of Ireland
  • Happy Christmas From Dublin 2018
  • Christmas Chocolate Yule Log
  • Holly And Ivy As Christmas Decorations

Comments

  1. netsey preston says

    December 4, 2011 at 8:03 pm

    This looks mouth watering!!!!

    Reply
  2. Sinead says

    December 19, 2011 at 9:17 pm

    thanks for sharing., loved Christmas in Dublin when my mam would make these!

    Sinead in Los Angeles

    Reply
    • Irish American Mom says

      December 20, 2011 at 12:29 am

      Vol-au-vents always remind me of Christmas time in Dublin too. Have a lovely Christmas and thanks for visiting my blog.

      Reply
  3. Beth says

    December 29, 2011 at 9:47 am

    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!

    Reply
  4. Ali says

    November 23, 2013 at 1:18 pm

    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.

    Reply
    • Irish American Mom says

      November 24, 2013 at 1:05 pm

      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

      Reply
  5. MAIREAD PERRY says

    July 22, 2014 at 6:53 am

    WHAT A DELICIOUS AND EASY RECEPIE !! 20/10 TASTY, CREAMY, BEST EVER I HAVE TRIED ! THANKS

    Reply
    • Irish American Mom says

      July 22, 2014 at 8:31 am

      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

      Reply
  6. Adamy says

    July 23, 2014 at 10:04 am

    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.

    Reply
    • Irish American Mom says

      July 23, 2014 at 4:54 pm

      Glad you liked this recipe. Thanks for checking it out.

      Reply
  7. Laura Forberg says

    June 21, 2015 at 2:42 pm

    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!

    Reply
    • Irish American Mom says

      June 21, 2015 at 4:09 pm

      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

      Reply
  8. Mae says

    May 19, 2016 at 12:56 pm

    Going to serve at a party in county Clare can’t wait

    Reply
    • Irish American Mom says

      May 19, 2016 at 2:36 pm

      Hi Mae – I hope these go down a treat with all your guests from Clare.
      Best wishes
      Mairéad

      Reply
  9. Mae says

    May 19, 2016 at 12:59 pm

    Do you have a recipe for cream of chicken soup

    Reply
    • Irish American Mom says

      May 19, 2016 at 2:36 pm

      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

      Reply
      • Mae says

        May 21, 2016 at 2:59 am

        Thanks

        Reply
        • Irish American Mom says

          May 21, 2016 at 2:33 pm

          🙂 🙂 🙂

          Reply
  10. LJackson says

    November 29, 2016 at 3:42 am

    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.

    Reply
    • Irish American Mom says

      December 3, 2016 at 10:16 am

      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

      Reply
  11. Sarah says

    December 22, 2016 at 12:32 pm

    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!!!

    Reply
    • Irish American Mom says

      December 28, 2016 at 5:50 pm

      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

      Reply
  12. Vivien Ní Dhuinn says

    December 8, 2017 at 9:18 am

    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

    Reply
    • Irish American Mom says

      December 19, 2017 at 5:32 pm

      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

      Reply
  13. Melissa Danks says

    January 26, 2019 at 7:18 pm

    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.

    Reply
    • Irish American Mom says

      February 2, 2019 at 11:18 am

      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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search My Site

A Warm Welcome From Mom

I believe it’s never too late to explore your Irish cultural heritage and celebrate your ancestors’ spiritual legacy. Read More About The Irish American Mom Community

My Latest Videos

Mom’s Recipes Are Featured On:

Mom’s Recipes and Ramblings Are Featured On Irish Central

Thanks For Visiting

Advertising
Comment Policy
Disclaimer
Disclosure
Privacy Policy
Contact
FAQ's
Sitemap

 

© Copyright 2011-2018, Irish American Mom.

All Rights Reserved.

Previously Featured On Irish American Mom

https://www.irishamericanmom.com/2017/07/22/budget-friendly-salmon-fish-cakes/
Cars on Irish Road

Blogroll

  • Celtic Thoughts
  • Irish Fireside
  • Irish Hillwalkers
  • Irish-Americans in the Bronx
  • Married an Irish Farmer
  • Martine Brennan – The Irish Genealogy Coach
  • The Wild Geese
  • Wee Kitchen

Many Thanks to the Irish Blog Awards – Irish American Mom Won the Silver Award in the 2018 Diaspora Category

Recent Reader Comments

  • Irish American Mom on Irish Buttermilk Scones
  • Ducklady on Irish Buttermilk Scones
  • Irish American Mom on Mushy Peas
  • Irish American Mom on Furze – The Yellow Flower Of The Irish Landscape
  • Bob Percy on Furze – The Yellow Flower Of The Irish Landscape

Copyright © 2019 · Lifestyle Pro Theme on Genesis Framework · WordPress · Log in

This site uses cookies: Find out more.