Belgian Chicken Vol-au-Vent (Vol-au-Vent de Poulet Belge)

Vol-au-Vent de Poulet Belge, or Belgian Chicken Vol-au-Vent, is a classic dish from Belgian cuisine. This creamy chicken and mushroom filling is served in a puff pastry shell, creating a delicious and elegant meal.

Belgian Chicken Vol-au-Vent (Vol-au-Vent de Poulet Belge)

Ingredients

  • 1 lb (450g) chicken breast, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced
  • 3 tbsp (45g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1 cup (240ml) heavy cream
  • Salt and pepper to taste
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large skillet, sauté the chicken until browned. Remove from the skillet and set aside.
  2. In the same skillet, sauté the onion and garlic until softened. Add the mushrooms and cook until they release their liquid.
  3. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 2 minutes.
  4. Gradually pour in the chicken broth, stirring constantly. Add the heavy cream and bring to a simmer.
  5. Return the chicken to the skillet and simmer for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper.
  6. Preheat the oven to 400°F (200°C). Cut the puff pastry into 4 squares and place on a baking sheet. Brush the edges with the beaten egg.
  7. Bake the puff pastry for 15-20 minutes, or until golden brown and puffed.
  8. To serve, spoon the creamy chicken and mushroom mixture into the baked puff pastry shells.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
25g
Fat
18g

Supplies

Large skillet Baking sheet

Tools

Knife Cutting board Pastry brush

Serving suggestions

Serve the Vol-au-Vent de Poulet Belge with a side of steamed vegetables or a fresh green salad.

Tips & tricks

For a shortcut, you can use store-bought rotisserie chicken instead of cooking the chicken from scratch.

Cost

$15