Vol-au-vent with Chicken Leftovers and Wild Mushrooms

This vol-au-vent recipe is the perfect way to make use of chicken leftovers. The combination of wild mushrooms and a creamy sauce makes it a delicious dish.


  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 1/2 pound wild mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 cups cooked chicken, shredded or diced


  1. Melt the butter in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5 minutes.
  2. Add the mushrooms and cook until they are tender, about 5 minutes.
  3. Stir in the flour until combined.
  4. Gradually add the chicken broth while stirring constantly. Bring to a boil and simmer until thickened, about 5 minutes.

Stir in the heavy cream. Season with salt and pepper. Add the cooked chicken and stir to combine.

Serve on puff pastry shells for a tasty vol-au-vent.

Leave a Reply

Your email address will not be published. Required fields are marked *