Poulet Vol-Au-Vent Recipe

Name: Poulet Vol-Au-Vent
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 4 Chicken breasts skinned and cut into 1/2 inch pieces; Salt and pepper; 5 Tablespoons butter divided; 8 Ounces white mushrooms sliced; !/2 cup Champagne or Prosecco; 3 Cups chicken stock; 1 teaspoon fresh thyme leaves; 1/4 Cup flour; 1 leek cleaned and sliced, white part only; 1/4 Cup thinly sliced celery; 2 Tablespoons Dijon mustard; 2 Tablespoons heavy cream; 2 Tablespoons fresh oregano; 8 puff pastry shells pre-cooked or puff pastry squares pre cooked.

Servings: persons

Ingredients:
4 Chicken breasts skinned and cut into 1/2 inch pieces
Salt and pepper
5 Tablespoons butter divided
8 Ounces white mushrooms sliced
!/2 cup Champagne or Prosecco
3 Cups chicken stock
1 teaspoon fresh thyme leaves
1/4 Cup flour
1 leek cleaned and sliced, white part only
1/4 Cup thinly sliced celery
2 Tablespoons Dijon mustard
2 Tablespoons heavy cream
2 Tablespoons fresh oregano
8 puff pastry shells pre-cooked or puff pastry squares pre cooked.

1
Season chicken with salt and pepper.
2
Ready a sauce pan.
3
In a separate pan bring water to simmer and poach chicken until done and tender about 3-5 minutes.
4
Remove the chicken to sauce pan with slotted spoon and add 1 tablespoon butter.
5
Add 2 tablespoons butter to a saute pan.
6
When the butter begins to foam and slightly brown, add the mushrooms.
7
Saute for 5-7 minutes then pour over chicken.
8
Add 2 tablespoons butter to saute pan; cook leeks and celery over low heat until tender.
9
Pour leeks and butter over chicken and mushrooms.
10
Add 1/2 cup champagne or prosecco to the saute pan and reduce by 1/2.
11
Add chicken stock, thyme and oregano to prosecco and bring to boil.
12
Reduce heat to low and simmer for 5 minutes.
13
In a small bowl whisk 1/2 cup cold water and flour to make a paste.
14
Add 1/2 cup stock form saute pan and whisk until smooth.
15
Add another 1/2 cup stock and whisk.
16
Pour back into stock, straining if necessary to remove any tiny lumps.
17
Whisk together the Dijon mustard, cream, salt and pepper to taste and pour into chicken stock.
18
Whisk together while it thickens.
19
Bring to a boil and then pour over chicken.
20
Ladle chicken and sauce onto plate and add the puff pastry.
21
Serve immediately.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Ingredients:, 4 Chicken breasts skinned and cut into 1/2 inch pieces, Salt and pepper, 5 Tablespoons butter divided, and more.

Yes, Poulet Vol-Au-Vent falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Poulet Vol-Au-Vent

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions