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.
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
- In a large skillet, sauté the chicken until browned. Remove from the skillet and set aside.
- In the same skillet, sauté the onion and garlic until softened. Add the mushrooms and cook until they release their liquid.
- Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 2 minutes.
- Gradually pour in the chicken broth, stirring constantly. Add the heavy cream and bring to a simmer.
- Return the chicken to the skillet and simmer for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper.
- 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.
- Bake the puff pastry for 15-20 minutes, or until golden brown and puffed.
- 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