20-Minute Creamy Chicken Vol-au-Vents
Buttery puff pastry cups filled with tender chicken in a silky cream sauce—restaurant-fancy but ready in minutes. Swap rotisserie chicken for homemade to cut cooking time in half.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
elegantindulgentfrenchchickencreamytenderflakyweeknight
Ingredients
- 4 shells frozen puff pastry vol-au-vent shells
- 8 oz rotisserie chicken, shredded
- ¾ cup heavy cream
- ¼ cup chicken broth
- 1.5 tbsp butter
- 1 tbsp fresh tarragon or thyme, chopped
Instructions
- 1
Bake vol-au-vents according to package directions (usually 15–18 min at 400°F).
- 2
Heat butter in a medium skillet over medium heat until foaming, ~1 minute.
- 3
Add shredded chicken, cream, and broth. Stir gently until simmering, ~2 minutes.
- 4
Fold in tarragon and season with salt and pepper to taste. Cook 1 more minute.
- 5
Remove vol-au-vents from oven. Spoon cream chicken into each shell and serve hot.
Tools you’ll need
- baking sheet
- medium skillet
- wooden spoon
- oven
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