Hi everyone! Al here. Now, with four children running around the house, I’m always on the lookout for recipes that are not only delicious but also feel like a special treat. Whether it’s for a family dinner, a fancy brunch, or even a holiday spread, I’ve got just the dish for you: Creamy Chicken and Mushroom Vol-au-Vent with Fresh Tarragon.
I remember the first time I made this dish. It was a chilly Sunday afternoon, and I wanted to whip up something that felt comforting and a little bit fancy. Fast forward to now, it’s become a favorite in our household. The flaky puff pastry combined with the creamy chicken and mushroom filling is just divine, and it’s a great way to sneak some extra veggies into the kids’ diet.
### Ingredients
Here’s what you’ll need to make this delightful dish:
– 1 sheet of puff pastry (approximately 320g)
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped (around 100g)
– 2 cloves garlic, minced
– 200g button mushrooms, sliced
– 300g cooked chicken breast, shredded
– 2 tablespoons all-purpose flour
– 250ml chicken stock
– 100ml heavy cream
– 2 teaspoons Dijon mustard
– 1 tablespoon fresh tarragon, chopped
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
### Method
**1. Preheat the Oven:**
First things first, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. This way, you’re good to go with your puff pastry magic!
**2. Prepare the Puff Pastry:**
Roll out the puff pastry sheet on a lightly floured surface. Using a round cutter (about 8 cm in diameter), cut out 8 circles. For every two circles, cut a smaller circle out of the center of one of them to create rings. Place the full circles on the baking sheet, brush the edges with beaten egg, then place the rings on top to form a border. Brush the top with more egg wash. Bake for 12-15 minutes or until golden, then set aside.
**3. Make the Filling:**
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Toss in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and browned. Stir in the shredded chicken and cook for 2 more minutes. Sprinkle the flour over the mixture and stir well, cooking for 1-2 minutes. Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring to a simmer and cook for 3-5 minutes until thickened. Reduce the heat to low, add the heavy cream and Dijon mustard, and simmer for another 2 minutes. Finally, stir in the chopped tarragon and season with salt and pepper to taste.
**4. Assemble the Vol-au-Vents:**
Carefully spoon the creamy chicken and mushroom filling into the center of each puff pastry shell. Serve immediately, garnished with extra tarragon if desired.
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This dish is such a winner because it combines everything we love about comfort food—it’s creamy, savory, and oh-so-satisfying. Plus, those cute little puff pastry shells make it look like you’ve spent ages in the kitchen, even though it’s quite straightforward.
I’d love to hear from you if you give this recipe a try! Comment below with your thoughts or any variations you came up with. Until next time, happy cooking!
Cheers,
Al
Ingredients
– 1 sheet of puff pastry (approximately 320g)
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped (around 100g)
– 2 cloves garlic, minced
– 200g button mushrooms, sliced
– 300g cooked chicken breast, shredded
– 2 tablespoons all-purpose flour
– 250ml chicken stock
– 100ml heavy cream
– 2 teaspoons Dijon mustard
– 1 tablespoon fresh tarragon, chopped
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Method
1. **Preheat the Oven:**
– Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. **Prepare the Puff Pastry:**
– Roll out the puff pastry sheet on a lightly floured surface.
– Using a round cutter (about 8 cm in diameter), cut out 8 circles. For every two circles, cut a smaller circle out of the center of one of them to create rings.
– Place the full circles on the prepared baking sheet. Brush the edges with beaten egg, then place the rings on top to form a border. Brush the top with more egg wash.
– Bake in the oven for 12-15 minutes or until the pastries are puffed and golden. Set aside to cool.
3. **Make the Filling:**
– In a large skillet, melt the butter over medium heat.
– Add the chopped onion and cook for about 5 minutes, until softened.
– Add the minced garlic and sliced mushrooms, and cook for another 5-7 minutes until the mushrooms are tender and browned.
– Stir in the shredded chicken and cook for another 2 minutes to heat through.
– Sprinkle the flour over the mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
– Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring to a simmer and cook for 3-5 minutes, until the mixture thickens.
– Reduce the heat to low, add the heavy cream and Dijon mustard, stirring until well combined. Simmer for another 2 minutes.
– Stir in the chopped tarragon and season with salt and pepper to taste.
4. **Assemble the Vol-au-Vents:**
– Carefully spoon the creamy chicken and mushroom filling into the center of each puff pastry shell.
– Serve immediately, garnished with extra tarragon if desired.
