Chicken and Mushroom Vol-au-Vents
Crisp puff pastry cases piled with a creamy chicken and mushroom filling, a proper retro party classic.
Made with White bechamel sauce and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.97 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel and the chicken stock first (see the base recipes). Heat the oven to 200°C (180°C fan) and bake the vol-au-vent cases on a lined tray for the time on the packet, usually 10 to 12 minutes, until puffed and golden.
11 min - 2
Melt the butter in a wide pan. Fry the mushrooms over a high heat for 6 minutes until the liquid cooks off.
6 min - 3
Add your ready made chicken stock and boil for 3 minutes until reduced to a few spoonfuls.
3 min - 4
Stir in the chicken and the bechamel. Heat gently until just bubbling, then add the parsley and lemon juice. Season well.
- 5
Remove the lids from the cases, press down the centres if needed and fill with a spoonful of filling.
- 6
Pop on the lids and serve warm.
Tips
- Fill the cases just before serving, otherwise the pastry goes soft.
- Keep the filling thick. If it seems runny, simmer for a minute longer.
- Pastry cases freeze well; bake from frozen, adding a couple of minutes.
Storing and freezing
Filling keeps up to 2 days in the fridge once cooled within 1 to 2 hours. Reheat until steaming hot, and fill fresh cases each time. Do not refill and reheat cooked vol-au-vents.
Questions
Can I make the filling ahead?
Yes. Make and chill it up to 2 days ahead, then reheat gently until piping hot and fill the cases just before serving.
Can I use leftover turkey?
Yes. Leftover roast turkey or chicken is ideal. Make sure it was chilled promptly and use within 2 days.
Can I make one big pie instead?
Yes. Put the filling in a pie dish, top with a puff pastry lid and bake at 200 degrees (180 fan) for 25 minutes.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.