Chicken Vol-au-Vent

Ingredients

• 1 package (2 sheets) frozen puff pastry sheets
• 1 whole large egg
• 1 tablespoon water
• 1 pound boneless skinless chicken breasts
• 3 tablespoons unsalted butter
• 8 ounces cremini mushrooms
• 1 whole shallot, medium
• 2 sprigs fresh thyme sprigs
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• ½ cup low-sodium chicken broth
• ¼ cup dry white wine
• ½ teaspoon Dijon mustard
• ¼ teaspoon sea salt
• ¼ teaspoon cracked black pepper
• 1 tablespoon fresh tarragon or parsley, chopped

Instructions

1. 1

   Preheat your oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   Remove the puff pastry from the freezer and let it thaw at room temperature for 10 minutes until pliable but still cold. On a lightly floured work surface, lay out one sheet of pastry. Using a 3-inch round cutter, cut out 4 circles. Place them on the prepared baking sheet, spacing them 2 inches apart.

3. 3

   Using a 2-inch round cutter, lightly score (do not cut all the way through) a circle in the center of each pastry round — this creates the lid. In a small bowl, whisk together 1 large egg and 1 tablespoon of water to make an egg wash. Brush the egg wash over the pastry rounds, avoiding the scored centers, which you want to rise freely.

4. 4

   Bake the pastry shells for 18-20 minutes until they're puffed and golden brown. You should see steam rising and smell the buttery aroma. Remove from the oven and carefully push down the centers with the tip of a knife to flatten them slightly — this creates a hollow cavity for the filling. Set aside on a wire rack.

5. 5

   While the pastry bakes, prepare the chicken: lay the 1 pound boneless skinless chicken breasts on a cutting board. Slice them horizontally into two thin cutlets of even thickness — this helps them cook quickly and evenly. Cut each cutlet into 1-inch cubes.

6. 6

   Clean the cremini mushrooms with a damp paper towel and trim the stems. Slice them into 1/4-inch-thick pieces — uniform thickness ensures even cooking. Peel and finely mince 1 medium shallot, keeping the pieces small.

7. 7

   Set a 10-inch stainless steel skillet over medium-high heat and add 1.5 tablespoons of unsalted butter. Once the butter is foaming and smells nutty, add the chicken cubes. Sear until the exterior is pale golden, about 4-5 minutes, stirring occasionally — you're not looking for a deep crust here, just to cook the surface. Season with a pinch of salt and pepper, then transfer to a plate.

8. 8

   In the same skillet, add the remaining 1.5 tablespoons butter. Once foaming, add the sliced cremini mushrooms and the minced shallot. Sauté, stirring occasionally, until the mushrooms release their moisture and turn golden brown, about 6-7 minutes. The liquid will first pool, then evaporate — you want this to happen completely so the mushrooms caramelize slightly and taste rich.

9. 9

   Strip the leaves from 2 fresh thyme sprigs and add them to the skillet along with 2 tablespoons of all-purpose flour. Stir constantly for 30 seconds to toast the flour lightly — this prevents lumps in your sauce and adds a subtle nutty depth.

10. 10

    Slowly pour in 1 cup of whole milk while whisking constantly to avoid lumps. Add 0.5 cup of low-sodium chicken broth and 0.25 cup of dry white wine. The mixture should come together smoothly. Bring to a gentle simmer over medium heat, stirring often, until the sauce thickens enough to coat the back of a spoon, about 4-5 minutes. You should see it lighten in color slightly as it reaches temperature.

11. 11

    Return the cooked chicken cubes to the skillet. Stir in 0.5 teaspoon of Dijon mustard and taste the sauce. Season with 0.25 teaspoon of sea salt and 0.25 teaspoon of cracked black pepper, then add 1 tablespoon of fresh chopped tarragon or parsley. Simmer gently for 2 more minutes to warm the chicken through and let the flavors meld — the sauce should be creamy and coat the chicken pieces evenly.

12. 12

    Set the warm pastry shells on individual serving plates. Spoon the creamy chicken ragout generously into each vol-au-vent, allowing some of the rich sauce to pool around the pastry. You can arrange the pastry lid on top at a slight angle for an elegant presentation, or leave it off to showcase the filling.

13. 13

    Garnish each vol-au-vent with a sprinkle of additional fresh tarragon or parsley and a turn of cracked black pepper. Serve immediately while the pastry is still crisp and warm — vol-au-vents are best enjoyed right after assembly.

Tools you’ll need

• baking sheet
• parchment paper
• 3-inch round cutter
• 2-inch round cutter
• small mixing bowl
• whisk
• wire rack
• cutting board
• chef's knife
• damp paper towels
• 10-inch stainless steel skillet
• wooden spoon or silicone spatula
• instant-read thermometer (optional)

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