Description
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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 vol-au-vent
- Calories: 390
- Sugar: 3g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 90mg
