I love this recipe because it strikes the perfect balance between elegance and simplicity. The puff pastry shells bake into light, buttery perfection, while the filling combines tender chicken, aromatic leeks, and sweet peppers in a velvety sauce. It’s versatile enough to serve as an appetizer, brunch item, or main course, and it’s one of those dishes that always makes people think I’ve spent all day cooking when it actually comes together quickly.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) For the Pastry 1 pack frozen puff pastry (essential for flaky, buttery shells) 1 large egg (for egg wash) 1 tablespoon water (to mix with egg)
For the Filling 1 cup finely diced chicken sausage 2 medium leeks (white parts only, sliced) 1 medium sweet yellow pepper, diced 1 cup rotisserie chicken, shredded 8 ounces cream cheese, softened 1/4 teaspoon salt 1/4 teaspoon pepper Fresh parsley, minced, for garnish
Directions
Preparation
I preheat my oven to 400°F (200°C).
On a lightly floured surface, I unfold one sheet of puff pastry and cut out six large circles, each about 3¼ inches in diameter.
I unfold the second sheet and cut out another six circles, this time using a smaller cutter to hollow out the centers, creating rings.
I layer the rings on top of the solid circles, gently pressing them together. I place the smaller center cutouts on the baking sheet to bake separately as decorative tops.
I whisk the egg and water together to make an egg wash, then brush it over the pastries.
I chill the pastry shells for 15 minutes to help them hold their shape while baking.
I bake the shells in the preheated oven for 20–25 minutes, until they’re puffed up, golden, and flaky. I let them cool slightly before filling.
Filling
I cook the chicken sausage in a skillet over medium heat until lightly browned, then transfer it to a plate.
In the same skillet, I sauté the sliced leeks and diced yellow pepper for about 5–7 minutes until they’re tender and fragrant.
I add the cooked sausage, shredded chicken, cream cheese, salt, and pepper, stirring until the mixture is smooth and creamy.
Once the pastry shells have cooled, I gently hollow out their centers and spoon in the creamy chicken filling.
I garnish each vol-au-vent with minced parsley and serve them warm.
I sometimes use leftover turkey instead of chicken—perfect for post-holiday meals.
For a lighter version, I replace the cream cheese with Greek yogurt or light cream cheese.
I love swapping the sausage for sautéed mushrooms or roasted vegetables for a different twist.
Adding a splash of lemon juice or Dijon mustard gives the filling a subtle tang that balances the richness.
I’ve also made mini versions for parties using smaller pastry cutters—they’re always a hit.
Storage/Reheating
I store any leftover vol-au-vents in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a 350°F (175°C) oven for about 10 minutes to restore the pastry’s crispness and warm the filling evenly. I avoid microwaving because it can make the pastry soggy. The filling itself can also be made ahead and stored separately, then spooned into freshly baked shells just before serving.
FAQs
Can I make the pastry shells ahead of time?
Yes! I bake the shells up to a day ahead and store them in an airtight container at room temperature. I fill them just before serving for the best texture.
What kind of chicken works best?
I love using rotisserie chicken because it’s tender and flavorful, but any cooked shredded chicken works well.
Can I freeze these?
Yes, I freeze the unfilled pastry shells and reheat them in the oven before filling. The creamy filling can be made fresh for best results.
Can I use store-bought vol-au-vent shells?
Absolutely. Store-bought shells save time and still turn out beautifully.
How do I prevent the pastry from collapsing?
I make sure to chill the assembled pastry before baking—it helps it puff evenly and hold its shape.
Can I serve these cold?
They’re best served warm, but they can also be enjoyed at room temperature for picnics or buffets.
What can I serve alongside these?
I love pairing them with a light green salad or roasted vegetables for a balanced meal.
Can I use puff pastry scraps?
Yes! I bake the scraps with a bit of egg wash—they make great crunchy snacks or garnish for soups and salads.
Conclusion
This creamy chicken vol-au-vent is a dish that always feels special, no matter the occasion. I love how the buttery puff pastry contrasts with the smooth, savory filling, creating an indulgent bite that’s both rich and comforting. Whether I’m serving it for a dinner party or a cozy weekend meal, it never fails to impress. Simple ingredients, elegant results—this recipe truly brings effortless French charm to my kitchen.
This creamy chicken vol-au-vent features flaky, golden puff pastry filled with a rich, savory blend of chicken, leeks, and cream cheese. Elegant yet easy, it’s a French-inspired dish that’s perfect for entertaining or a cozy night in, delivering pure comfort in every bite.
Ingredients
For the Pastry:
1 pack frozen puff pastry, thawed
1 large egg
1 tbsp water
For the Filling:
1 cup finely diced chicken sausage
2 medium leeks (white parts only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 oz cream cheese, softened
¼ tsp salt
¼ tsp black pepper
Fresh parsley, minced (for garnish)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, unfold one puff pastry sheet and cut out six 3¼-inch circles. Cut another six from the second sheet, then cut smaller circles out of the centers to create rings.
Layer the rings over the solid circles, pressing gently to seal. Place smaller center cutouts on the baking sheet to bake as decorative tops.
Whisk egg and water for egg wash; brush over pastries. Chill shells for 15 minutes.
Bake for 20–25 minutes, until puffed and golden. Cool slightly before filling.
Meanwhile, cook sausage in a skillet over medium heat until browned; transfer to a plate.
In the same skillet, sauté leeks and yellow pepper for 5–7 minutes until tender.
Add sausage, shredded chicken, cream cheese, salt, and pepper; stir until smooth and creamy.
Gently hollow out pastry centers and fill with the warm creamy chicken mixture.
Garnish with fresh parsley and serve warm.
Notes
Use leftover turkey instead of chicken for an easy variation.
Replace cream cheese with Greek yogurt for a lighter option.
Substitute sausage with sautéed mushrooms or roasted vegetables for a vegetarian twist.
Add lemon juice or Dijon mustard to the filling for tangy depth.
Make mini versions for appetizers by using smaller pastry cutters.
