Name: Chicken and Mushroom Vol-au-Vents
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Ingredients: 2 sheets puff pastry (about 1 pound total); 1 egg (beaten); 2 tablespoons olive oil (see note 1); 1 small onion (finely diced); 2 heaped cups mushrooms (finely diced, see note 2); 2 teaspoons dried oregano (see note 3); ¼ teaspoon salt; ⅛ teaspoon black pepper (or to taste); ¼ cup white wine (see note 4); ½ cup heavy cream (see note 5); ½ cup cooked chicken (finely diced, see note 6); small fresh flat-leaf parsley leaves (for garnish, optional)

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Chicken and mushroom vol-au-vents are easy bite-size appetizers made with puff pastry cases and a creamy mushroom, white wine and chicken filling. I serve them cold because it's easier. Nothing needs reheating, so both the cases and the filling can be made ahead and you only need to fill them before serving.

We make these often for parties, and they're a good fit for holiday entertaining.

Chicken and mushroom vol-au-vents with a creamy filling, topped with fresh parsley and arranged on a wooden serving board.

Ingredients

Onion: Use a small onion. You don't need more for this amount of filling.

Mushrooms: I usually use white button or cremini mushrooms, but portobello works too.

Dried oregano: I sometimes substitute dried marjoram or homemade Italian seasoning.

White wine: Use either dry or semi-sweet.

Heavy cream: There is no flour in this filling, so the cream is what thickens the sauce as it simmers. Half-and-half or single cream also works.

Cooked chicken: I usually poach a chicken breast, but rotisserie chicken is a good shortcut.

Fresh parsley: For garnish, optional.

Ingredients for the filling next to baked vol-au-vent cases: cooked chicken, diced mushrooms, heavy cream, white wine, onion, dried oregano, olive oil, salt, pepper and fresh parsley.

You will also need mini vol-au-vent cases. They are much smaller than regular store-bought puff pastry shells, so it is best to make them yourself from puff pastry and an egg. The egg helps the rings stick to the bases and hold their shape, and gives them a golden finish.

The method is in the recipe card below. My guide on how to make vol-au-vent cases has step-by-step photos and extra tips from testing both chilled and frozen puff pastry.

How to make the filling

I simply rinse the mushrooms under running water. It's the fastest way to remove dirt, and they won't absorb much water as long as you don't leave them sitting in it. Any water left on the surface cooks off in the pan.

Cook the onion, mushrooms, oregano, salt and black pepper in olive oil until the mushrooms have reduced in size and are golden brown.

Stirring sautéed onion and diced mushrooms with dried oregano in a cast-iron skillet.

Pour in the white wine and cook until it has reduced and almost no liquid remains. Stir in the heavy cream and simmer gently until the sauce has thickened. It will thicken a little more as it cools.

Pouring heavy cream over the sautéed mushrooms and onion in the skillet.

Let the mushroom mixture cool completely before stirring in the finely diced cooked chicken.

Mixing diced cooked chicken into the creamy mushroom sauce with a fork in a metal bowl.

Spoon the filling into the cooled cases, allowing it to mound slightly above the rim, and top each one with a small parsley leaf.

Adding the chicken and mushroom filling to an empty puff pastry case with a fork.

Can I use rotisserie chicken?

Yes, you can. It is a great option as it speeds up the preparation. Simply remove the skin, finely dice the meat and mix it with the cooled mushroom sauce.

Tip: Rotisserie chicken is often well seasoned already, so leave out the salt when cooking the mushrooms, then taste and season after adding the chicken.

How do I keep vol-au-vents from becoming soggy?

Make sure the filling is thick and completely cooled before using it. Adding too much heavy cream can make the sauce runny, so stick to the recommended quantity.

Fill the cases shortly before serving so the pastry stays crisp.

Make ahead and storage

All the cooking can be done the day before. Keep the filling in an airtight container in the fridge and the empty vol-au-vent cases in a separate airtight container at room temperature until you are ready to assemble them.

Only freeze the empty cases. They keep for up to 2 months in a freezer-safe container. Let them thaw at room temperature for about 30 minutes before filling.

Store leftover filled vol-au-vents in an airtight container in the fridge and eat them within 1 day.

Puff pastry cases filled with creamy chicken and mushrooms and topped with fresh parsley on a wooden board.

Useful tips

Because the cases are small, finely chop the chicken and mushrooms so the filling fits easily inside them.
Don't add more chicken than called for. Too much chicken can make the filling dry.
Caps are optional. You can use the removed centers, although they can break if you are not careful. Another option is to cut the baked cut-out circles in half and use those as caps. Any extras are good for snacking or serving with soup.

More puff pastry appetizers

Salmon Vol-au-Vents: Another mini vol-au-vent recipe, this time with a creamy salmon filling.
Puff Pastry Brie Bites: My favorite party food at Christmas and Thanksgiving.
Sun-Dried Tomato Chicken Puffs: Another chicken and puff pastry appetizer, but without making vol-au-vent cases.