Chicken Vol Au Vent

Chicken Vol Au Vent


Servings 6
Time Needed Prep
Ingredients 13
Difficulty Medium

Rating (click to rate)

4.2 based on 10 ratings.


  • 1 cup Cheese mozarella, grated
  • 2 tbsp Plain Flour
  • 1/2 cups Chicken Stock
  • 1 tsp Pepper and salt to taste
  • 1 cup Cream and 1/2 cup sour cream
  • 1 pinch Thyme or parsley, finely chopped
  • 2 Garlic finely chopped
  • 1 tsp Olive Oil
  • 1 tbsp Butter
  • 1 Puff Pastry pack, 6 pcs (defrosted)
  • 1 Egg lightly beaten
  • 500-600 g Chicken Thigh
  • 1 Leeks

Nutrition Information

Qty per
216g serve
Qty per
Energy 93.256666666667kcalcal 43.129991438596kcalcal
Protein 5.215gg 2.4118694501084gg
Fat (total) 7.3716666666667gg 3.4092996413645gg
 - saturated 4.1666666666667gg 1.9270289630141gg
Carbohydrate 1.745gg 0.80703972971029gg
 - sugars 0.12166666666667gg 0.056269245720011gg
Dietary Fibre 0.31166666666667gg 0.14414176643345gg
Sodium 144.06mgmg 66.625870178834mgmg

Nutritional information does not include the following ingredients: Plain Flour, Chicken Stock, Cream, thyme, Olive Oil, Butter, puff pastry, egg, Chicken thigh, Leeks

Please Note - Nutritional information is provided as a guide only and may not be accurate.

How To Make A Delicious Chicken Vol Au Vent

I know a vol au vent is pretty old school but you are going to love this main meal-sized one!


  1. Preheat oven to 190°C

  2. Combine the flour, salt and pepper in a bag and add the chicken. Toss to coat.

  3. Heat a non-stick frypan over low heat, add a drizzle of oil, butter, leek and a good pinch of salt and saute for a few minutes.

  4. Add garlic and saute until fragrant.

  5. Add chicken pieces and fry for a few minutes, you may need to add another dash of olive oil or butter - you want to cook the rawness out of the flour.

  6. In a bowl, combine sour cream and cream and combine well. Season with salt and pepper

  7. Add cheese and sour cream mix, stock and fresh herbs to the pan and stir through.

  8. Turn the heat up to thicken the sauce, place in a bowl, and set aside to cool a little before placing in the fridge to chill.

  9. Cut strips from the outside of each pastry sheet as per image, leaving a square behind.

  10. Brush outside edges of the squares with egg and lay the strips to create a barrier around the outside to contain the chicken mix. Repeat until you have piled up strips on each side.

  11. Brush lightly with beaten egg, lay a piece of baking paper in each one, fill with baking beads or rice and blind bake for about 10 mins.

  12. Remove the baking paper and beads, divide the chicken mixture between pastry cases, top with cheese and make until pastry is golden brown and puffed up.

  13. Place on an oven tray and bake for 20 to 25 mins or until golden brown and crispy.

If you aren’t sure – ‘Vol au vent’ is pronounced: Vool-ee-Vant.

A vol au vent is a French dish that traditionally features delicate pastry and chicken in a creamy sauce. While it may look impressive, this dish is actually quite simple to make at home. The key is to start with high-quality ingredients and taking care with each step of the recipe.

Chicken Vol Au Vents | Stay at Home Mum

They used to be super popular in the 1970’s – and you can still get pre-made vol au vent cases in Woolworths (you can find them where the pie cases are usually kept).  But in this recipe we make our very own pastry casing!  You can find pre-made Puff Pastry Sheets in the freezer section of your local Supermarket.  Buy the good brands – it does make a huge difference.

To begin, you will need some puff pastry and a rotisserie chicken. The puff pastry should be thawed but still cold, so it will be easier to work with. Once you have your ingredients, start by preheating oven to 375 degrees F (190 degrees C). Cut the puff pastry into twelve 3-inch circles. You can use a biscuit cutter or a glass to do this. Place the circles on a baking sheet lined with parchment paper and then brush them lightly with beaten egg.

chicken vol au vent 33 | Stay at Home

Next, take the rotisserie chicken and remove the skin. Shred the meat into bite-sized pieces and set aside. In a small saucepan, melt 1/4 cup of butter over low heat. Once melted, add 1/4 cup of all-purpose flour and whisk until smooth. Then, gradually add 1 1/2 cups of chicken broth while continuing to whisk. Raise the heat to medium and cook until thickened, stirring occasionally. Add salt and pepper to taste.

Once the sauce has thickened, add the chicken pieces and 2 tablespoons of dry white wine (optional). Stir until evenly mixed and then spoon the mixture into the puff pastry circles. Be sure to fill each one generously so that they are full but not overflowing. Bake in the oven for 25 minutes or until the pastry is golden brown and flaky.

Serve a whole Chicken Vol Au Vent with a light salad as a whole meal! This dish can be eaten hot or cold.

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About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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