Prep Time: 1 hour | Cook Time: 30 min | Servings: 18
- 18 puff pastry shells thaw and cook per package directions
- 1¼ lb boneless skinless chicken breasts
- 4 ozs butter 1 stick
- 8 ozs mushrooms cut in quarters or eights depending on size
- 1 clove garlic minced
- 1 tsp fresh thyme leaves chopped
- ¼ cup white wine
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 1 tbsp dijon mustard
- ¼ cup whipping cream
- pinch salt and pepper to taste
- 1 medium egg beaten with 1 tbsp of water for pastry wash
- 1 tsp parsley chopped for garnish
Liquid for Poaching Chicken:
- 1 medium onion peeled and halved
- 2½ cups chicken stock
- ½ cup white wine
- ⅛ tsp salt and pepper
Place the chicken breasts in the bottom of a 2-quart saucepan. Add the onion halves and cover with chicken stock and wine. Season the liquid with salt and pepper.
Turn the heat to high and bring to boiling point. Immediately turn the heat down to low, so that the liquid barely bubbles. Simmer for 10 minutes, then turn the heat off and let the chicken sit in the hot poaching liquid for 15 more minutes.
When cooked, remove from liquid and let sit for 5 to 10 minutes before cutting.
Bake the vol-au-vent pastry shells per the packet instructions.
Melt 2 tbsp of butter in a large skillet. Add the mushrooms and sauté for 3 to 4 minutes until lightly golden. Add the garlic and thyme and stir well.
Add the wine, stirring into mixture. Turn the heat to high and return to simmering point. Decrease the heat and simmer for 2 to 3 minutes to reduce the volume of wine by half.
Add the chopped chicken to the mushroom and wine mixture. Turn off the heat and let stand while preparing the cream sauce.
Melt the last 2 tbsp of butter in another large skillet. Add the flour and stir well to form a roux. Continue to stir and cook over medium heat for 1 minute.
Gradually add the chicken stock, whisking continuously to prevent clumping. Bring to simmer and continue to stir and simmer for 1 to 2 minutes until sauce thickens.
Add the dijon mustard and cream, stirring well to combine.
Dijon mustard adds flavour to a creamy chicken sauce.
Add the mushroom and chicken mixture to the cream sauce. Season to taste with salt and pepper. Turn the heat up to bring to simmering point again. Reduce heat and stir for 2 minutes. Turn the heat off and let stand for 5 minutes before filling the pastry shells.
Fill the cooked pastry shells with 2 to 3 tsp of chicken filling. Place the small pastry lid on top as decoration.
If pastry has cooled, return the filled vol-au-vents to a 375° F oven for 5 minutes. Alternatively, the pastry shells and filling can be made a day in advance. If so, fill the shells when ready, and heat in a 375° F. oven for 15 minutes.
Garnish with parsley if desired.