Creamy Chicken & Mushroom Vol au Vent

Creamy Chicken & Mushroom Vol au Vent

4.72 from 7 votes
Course Main Course
Cuisine French, Irish


  • 2 tbsp. olive oil
  • 400 g chicken fillet diced
  • 100 g streaky bacon chopped
  • 2 onions chopped
  • 3 clove garlic chopped
  • 400 g button mushrooms sliced
  • 35 g flour
  • 100 ml white wine
  • 50 ml chicken stock – optional
  • 300 ml milk or cream
  • 35 g butter
  • 4 large vol au vent cases
  • Chopped parsley optional
  • salt and pepper


  • Preheat the oven 180˚C.
  • place the vol au vent cases in the oven on baking trays and bake according to package instruction.
  • Drizzle a little oil into a large frying pan over high heat, add the chicken, and bacon and cook for 3 – 4 minutes, stirring to ensure all sides are coloured.
  • Add the onions, garlic and mushrooms.
  • Sauté for 5-8 minutes until cooked through and coloured.
  • Then, quickly stir in the flour and cook for a minute.
  • Pour in the white wine, chicken stock if using and the cream. Season well and bring the mixture to the boil for 2-3 minutes until it thickens. Remove from the heat. Check the seasoning and add the parsley.
  • Pour in enough chicken stock to loosen up the sauce and check the seasoning. Keep warm until needed, covered with a lid.
  • When the vol au vent cases are ready, remove from the oven and place into the serving dishes.
  • Ladle the chicken mixture into the cases and serve immediately with some salad leaves or your favourite side.
Keyword chicken, Kevin Dundon, vol au vent