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Creamy Chicken Vol-au-Vent

Name: Creamy Chicken Vol-au-Vent
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Europe, French
Ingredients: 1 package (17.30 ounces) frozen puff pastry, thawed; 1 large egg; 1 tablespoon water; 6 bacon strips; 2 medium leeks (white parts only), sliced; 1 medium sweet yellow pepper, diced; 1 cup shredded rotisserie chicken; 8 ounces cream cheese, softened; 1/4 teaspoon salt; 1/4 teaspoon pepper; Minced fresh parsley plus additional ground pepper

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling Bake: 20 min.

Makes

6 servings

Updated: Sep. 10, 2022

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah

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Ingredients

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white parts only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Directions

Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out 6 circles. Place on a parchment-lined baking sheet.
Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat.
When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Vol-au-Vent Tips

What does vol-au-vent translate to?

Vol-au-vent is the French word for "windblown." It describes the light, airy texture of these hollow puff pastry vessels. (Here are other puff pastry appetizers to try!)

Can I freeze vol-au-vents?

Puff pastry freezes beautifully before or after baking. Just wait to fill them until you're ready to serve them. (Note: The two sheets of puff pastry dough in a standard box will give you enough for 6 vol-au-vents.)

How do you reheat vol-au-vents?

Reheat vol-au-vents in a 350° oven for 6 to 8 minutes or until heated through. Serve them at your next gathering with some make-ahead appetizers like Spicy Mixed Nuts and Zesty Marinated Shrimp.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

NOTE: The two sheets of puff pastry dough in a standard box will give you enough for 6 vou la vents.

Nutrition Facts

1 filled pastry: 669 calories, 45g fat (16g saturated fat), 108mg cholesterol, 670mg sodium, 47g carbohydrate (4g sugars, 6g fiber), 19g protein.