Recipe courtesy of Laura Calder

Vol au Vents

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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1 cup/250 ml chicken stock

1 bay leaf

3 tablespoons butter

1 onion or large shallot, minced

4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them)

1 clove garlic, minced

1 tablespoon all-purpose flour

A splash of white wine (about 2 tablespoons)

2 cooked chicken breasts, diced

1/4 cup/60 ml creme fraiche

1 to 2 teaspoons mustard

Salt and pepper

A few handfuls of chopped fresh parsley

6 vol au vent shells


  1. Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
  2. Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
  3. Spoon the chicken mixture into the vol au vent shells and serve.