Creamy Chicken Vol-au-Vent Bites
Buttery puff-pastry shells filled with tender chicken in a silky cream sauce—ready in 20 minutes. Fancy enough for company, simple enough for Tuesday.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
elegantcomfortfrenchchickencreamycrispytenderweeknight
Ingredients
- 8 count puff-pastry shells (frozen vol-au-vents), 8 pieces
- 1.5 cups cooked chicken, shredded
- ¾ cup heavy cream
- ¼ cup chicken broth
- 1 tbsp Dijon mustard
- 1 tsp fresh tarragon or thyme, finely chopped
Instructions
- 1
Bake frozen vol-au-vents on a sheet pan at 400°F for 12 minutes until golden and puffed.
- 2
While they bake, melt butter in a skillet over medium heat, then stir in shredded chicken, cream, and broth.
- 3
Add Dijon mustard and tarragon, then simmer gently for 3–4 minutes until sauce thickens slightly.
- 4
Season with salt and pepper to taste.
- 5
Spoon creamy chicken into each pastry shell and serve immediately.
Tools you’ll need
- sheet pan
- 12-inch skillet
- wooden spoon
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