Creamy Chicken Vol-au-Vent Cups
Frozen puff pastry shells filled with tender chicken, mushrooms, and creamy sauce—a weeknight take on the French classic. Ready in 20 minutes, zero patience required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 510
- Protein
- 28g
elegantcomfortfrenchchickencreamytenderflakyweeknight
Ingredients
- 8 count frozen puff pastry shells (vol-au-vent cups)
- 2 cups rotisserie chicken, shredded
- 8 oz mushrooms, sliced
- ¾ cup heavy cream
- ¼ cup white wine
- 1 count shallot, minced
- 1 tbsp fresh thyme
Instructions
- 1
Bake pastry shells at 400°F for 12 minutes until puffed and golden.
- 2
Heat butter in a skillet over medium-high. Sauté mushrooms and shallot until golden, ~4 minutes.
- 3
Pour in wine and scrape up any browned bits. Simmer until reduced by half, ~1 minute.
- 4
Add cream, chicken, thyme, salt, and pepper. Stir gently and simmer until sauce coats the back of a spoon, ~2 minutes.
- 5
Spoon filling into warm pastry cups. Serve immediately.
Tools you’ll need
- baking sheet
- 12-inch skillet
- wooden spoon
- measuring cups and spoons
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