- Prep time
- 30–40 minutes PT40M
- Cook time
- 1 hour 15 minutes PT15.016666666667M
- 8 servings
These savory French pastries feature an airy puff pastry shell filled with a rich and creamy chicken filling. They may look fancy, but don't let that stop you from making a batch of your own!
- 1 pound boneless chicken thighs
- 2 sheets puff pastry (7x14-inch sheets)
- 1 egg, beaten
- 3 tablespoons butter
- 1 yellow onion
- 3 portabella mushrooms, medium diced
- 1½ cups baby carrots, cut into ½-inch pieces
- 1 tablespoon thyme, chopped
- 2 tablespoons flour
- 2 cups chicken stock
- ½ cup heavy cream
- 1 cup fresh spinach, chopped
- Salt and black pepper, to taste
Heat oven to 400°F.
Place chicken thighs in a 3-quart sauce pot on low heat and cover with a lid. Let cook for 30–40 minutes, stirring occasionally, until thighs are tender and just beginning to shred. Remove chicken from pan and cut into ½-inch cubes. Reserve any accumulated liquid.
While thighs are cooking, use a 3½-inch pastry cutter to cut 16 circles out of the sheets of puff pastry. Lay 8 circles on a lined baking sheet and brush with beaten egg. Using a 2½-inch pastry cutter, cut the center out of the remaining 8 circles to create a ring. Place 1 ring on each circle of puff pastry on the baking sheet. Brush ring with egg wash, then bake until puffed and golden brown. Remove from oven and let cool to room temperature.
Add butter to the pot used for the chicken and sauté the onions and mushrooms on medium heat until onions are translucent. Add the carrots and thyme and cook for 2 minutes. Dust with the flour and stir to incorporate.
Add the chicken stock in ½-cup increments until all of it is incorporated and a smooth sauce develops. Supplement stock with reserved cooking liquid from the chicken thighs if needed. Let simmer for 15 minutes.
Add the cream and bring to a simmer. Adjust seasoning with salt and pepper and mix in the spinach, then remove from heat.
Cut around the inside ring of puff pastry and remove excess puff from the center while leaving the bottom intact to create a cylinder. Fill each vol-au-vent with the hot chicken mixture and serve.