I have taken my best-ever chicken pie with bacon, leeks and mushrooms, and used it to fill a large vol-au-vent pastry shell. The filling is creamy with streaky bacon, thyme and a splash of white wine, giving it layers of flavour and complexity. The vol-au-vent case makes it feel like a centrepiece, which is exactly what it is.
I made this as part of a collaboration with Leopard’s Leap Culinaria and paired it with their Pinot Noir 2024. It is an elegant, versatile wine that works across a surprising range of dishes, red and white meat and even some fish, and it was a natural match for the richness of the cream sauce here.
What Is a Vol-au-Vent?
A vol-au-vent is a hollow puff pastry case, traditionally round, designed to be filled with a savoury mixture and served as a starter or main course. The name is French and translates roughly as “flight in the wind,” referring to the pastry’s light, airy quality. Individual vol-au-vents are a classic party canapé, but a large single vol-au-vent makes an impressive centrepiece for a dinner party or a weekend lunch.
The technique is straightforward: two rounds of puff pastry are stacked with a collar cut from the second sheet to create the raised walls of the case. The lid sits alongside and goes on top just before serving.
Why Use a Rotisserie Chicken
Using a store-bought rotisserie chicken is one of the best shortcuts in cooking. The meat is already seasoned, already cooked, and the flavour is far better than plain poached chicken breast. Pull all the meat off the carcass, including any crispy skin if you like, and roughly chop or shred it. Half a chicken is the right amount for this recipe. Save the carcass for stock.
The Filling
The base of the filling is a classic French-style velouté: butter, leeks, bacon and mushrooms, thickened with flour, deglazed with white wine and finished with cream. It is deeply savoury, rich without being heavy, and it coats the chicken beautifully. Thyme and parsley keep it fresh.
The key is getting the sauce to the right consistency before you add the chicken. It should be thick enough to hold its shape when spooned into the pastry case, but not so stiff that it becomes gluey. It will thicken a little further as it cools, so err on the side of slightly looser when it is hot.
Making the Vol-au-Vent Case
Work with pastry that is cold but pliable. Fully thawed pastry is too soft to cut cleanly and will distort when you move it. Pastry that is about 90% thawed is much easier to handle and gives you cleaner edges.
Use a plate as your cutting guide for the round shape. The collar cut from the second sheet creates the raised walls of the case. Brush the base round with egg wash before placing the collar on top to ensure they bake together as one piece. The inner circle cut from the second sheet becomes the lid.
Bake the case and lid separately before filling. This is not like a traditional pie where the pastry bakes around the filling. The pastry is cooked first, then filled just before serving.
Making Smaller Vol-au-Vents
This recipe scales easily into individual portions. Instead of cutting one large round from each pastry sheet, cut four smaller rounds from each sheet. Follow the same collar technique on a smaller scale. This is a good option for a dinner party starter or a more formal plated main course. The filling quantity stays the same.
Tips for the Best Result
Make the filling and the pastry case ahead of time separately. Reheat the filling gently just before serving and spoon it into the case at the last moment. This keeps the pastry crisp and prevents the base from going soggy.
Use a very sharp serrated bread or pastry knife to cut the vol-au-vent at the table. A blunt knife will compress the layers and flatten the pastry.
Do not overfill the case. You want the filling level with the top of the pastry walls, not overflowing, so the lid can sit neatly on top.
FAQs chicken, leek and mushroom vol-au-vent
Can I make this recipe ahead of time?
Yes. Whilst everything is always better freshly made, you can bake the pastry case and make the filling up to two days ahead. Store the baked pastry case at room temperature in an airtight container and keep the filling in the fridge. Reheat the filling gently on the stovetop until piping hot, then fill the case just before serving.
Can I use fresh chicken instead of rotisserie?
Yes. Poach two large chicken breasts in seasoned stock until cooked through, then shred. The flavour will be milder than rotisserie chicken, so taste the filling carefully and adjust the seasoning accordingly.
Can I leave out the bacon?
Yes. The bacon adds saltiness and depth, but the dish works without it. If you leave it out, you may need to add a little more salt to the filling. A teaspoon of smoked paprika stirred in with the mushrooms gives back some of the smoky depth.
What mushrooms work best?
Portobello or button mushrooms both work well. Portobello gives a more robust, earthy flavour. Button mushrooms are milder and hold their shape better in the sauce. A mix of both is also good. Avoid very watery mushrooms like oyster mushrooms, which can make the sauce too loose.
How do I stop the pastry going soggy?
Fill the pastry case just before serving, never ahead of time. Keep the filling and the pastry separate until the last moment. Make sure the filling is not too loose before spooning it in. A well-thickened sauce is essential.
For the vol-au-vent case:
- 2 x 250 gram sheets all-butter puff pastry about 90% thawed
- 1 egg lightly beaten
For the filling:
- ½ store-bought rotisserie chicken all meat pulled off and roughly chopped or shredded
- 25 grams salted butter
- 1 cup sliced leeks white and pale green parts only (approximately 2 leeks)
- 1 bay leaf
- 50 grams streaky bacon diced
- 125 grams Portobello or button mushrooms sliced
- Leaves stripped from 2 thyme stalks
- 1½ Tbsp plain flour
- 60 ml ¼ cup dry white wine
- 125 ml ½ cup good quality chicken stock
- 125 ml ½ cup cream
- 1 Tbsp fresh parsley finely chopped
- Salt and pepper to taste
-
Preheat the oven to 180°C (350°F). Line a large baking tray with baking paper.
-
Place one pastry sheet on a lightly floured surface and roll it out slightly to increase the size a little. Using a large plate as a guide, cut a round from the pastry. Place the round on the lined baking tray.
-
Repeat with the second sheet. From this second round, use a smaller plate to mark a circle in the centre, then cut a collar strip approximately 2cm wide from around the inner edge of that circle. You now have an outer ring and a smaller inner circle, which will be the lid.
-
Brush the edge of the first pastry round with beaten egg. Place the collar on top, edge to edge, pressing gently to adhere. Place the smaller pastry circle alongside on the baking tray to use as the lid.
-
Brush the collar and lid with beaten egg. Bake for 20 to 25 minutes until golden and puffed. Set aside.
-
To make the filling, melt the butter in a frying pan over medium heat. Add the leeks and bay leaf and sauté for about 3 minutes until starting to soften. Add the bacon and cook for a further 2 minutes. Add the mushrooms and thyme and cook until softened.
-
Sprinkle over the flour and stir for a minute or two until the mixture thickens. Add the wine and stir constantly until the liquid has reduced by half.
-
Add the stock and cook over a gentle heat for 2 to 3 minutes. Add the cream and cook for a further minute or two. Stir through the parsley and season with salt and pepper to taste.
-
Fold through the shredded chicken and stir to coat. Remove from the heat.
-
Just before serving, reheat the filling if needed. Use a large spoon to press down the centre of the vol-au-vent case gently, then spoon in the filling. Top with the pastry lid and serve immediately.
-
Cut at the table with a sharp serrated bread or pastry knife.
Storage: Store leftover filling in an airtight container in the fridge for up to 3 days. Store the baked pastry case separately at room temperature.
Reheating: Reheat the filling gently in a small pot over low heat, adding a splash of stock or cream if it has thickened too much. Reheat the pastry case in the oven at 180°C (350°F) for 5 to 8 minutes to crisp it up before filling.
Freezing: The filling freezes well for up to 3 months. Defrost overnight in the fridge and reheat as above. The baked pastry case is not suitable for freezing.
A few more recipes you’ll love
Chicken Pie With Bacon, Leeks & Mushrooms
Easy Air Fryer Chicken, Mushroom & Spinach Tortilla Pies
A Few Of My Best Chicken Recipes
The Best Roast Chicken With Wine, Herbs And Garlic
A Classic Beef And Mushroom Pie With Ale
Lamb Shank Pie With Red Wine & Rosemary
Easy Pork Pies With Sage And Apple
*This post is proudly sponsored by Leopard’s Leap Wine Estate.
BUY MY eBOOK COMFORT
Find me on Instagram & Pinterest