If you’re craving something comforting, elegant, and undeniably Belgian, then you’re in for a treat with this Belgian Chicken Vol-au-Vent Recipe. I absolutely love how this dish combines tender chicken, creamy mushroom sauce, and crispy puff pastry shells for a meal that feels fancy but is surprisingly easy to pull off. Whether you’re cooking for family or impressing guests, this recipe hits all the right notes and brings a little bit of Belgian charm right into your kitchen.
Why You’ll Love This Recipe
- Classic Belgian Comfort: This recipe captures the traditional flavors of Belgium, offering a hearty and nostalgic meal.
- Rich, Creamy Sauce: The béchamel sauce enriched with cream and egg yolk gives the dish luscious texture and depth.
- Impressive Yet Simple: You’ll find it easier than it looks to assemble, perfect for when you want to wow without stress.
- Everyone Will Go Crazy Over It: My family begs me to make this whenever I bring out the puff pastries!
Ingredients You’ll Need
To really make this Belgian Chicken Vol-au-Vent Recipe sing, you want fresh ingredients that complement each other beautifully. Using a free-range (fermier) chicken makes a noticeable difference in flavor and tenderness. I always recommend buying good quality mushrooms and fresh vegetables for the fullest taste.
- Free-range chicken: Opt for a poulet fermier for superior flavor and texture.
- Leek: Adds a subtle sweetness and depth to the chicken broth.
- Onion: Provides essential aromatic base notes.
- Celery stalks: Bring freshness and a slight bitterness to balance flavors.
- Carrots: Offer natural sweetness to the stock.
- Bouquet garni: Traditional herb bundle that infuses the broth with fragrance.
- Chicken broth: You’ll make your own from the chicken, but reserve a liter for the sauce.
- Fresh mushrooms (Champignons de Paris): The earthy mushrooms sautéed in butter bring that savory kick.
- Butter: Essential for making the roux and sautéing mushrooms, go for unsalted for control.
- Flour: Helps thicken the sauce into that perfect velvety consistency.
- Crème fraîche (30% fat): Adds richness and smooth texture to the sauce.
- Egg yolk: Gives the sauce extra silkiness and body.
- Lemon juice: Just a splash brightens and balances the creaminess.
- Small puff pastry shells (feuilletés): These are the star “vessels” for the creamy chicken filling—buy them ready-made for convenience.
- Salt and pepper: Crucial for seasoning every step.
Variations
I like to keep this dish pretty traditional because there’s something magical about the classic flavors, but of course, you can totally make it your own. Whether you want to swap ingredients or adjust for dietary needs, there’s room to play here.
- Vegetarian twist: Skip the chicken and add hearty mushrooms or artichoke hearts for a meatless version my veggie friends love.
- Seasonal veggies: Swap carrots and celery for more season-appropriate vegetables like peas or asparagus when available.
- Gluten-free: Use gluten-free flour to make the roux and puff pastry shells to accommodate gluten sensitivities.
- Extra herbs: Adding a splash of fresh parsley or thyme to the sauce at the end amps up freshness without stealing the show.
How to Make Belgian Chicken Vol-au-Vent Recipe
Step 1: Make Your Flavorful Chicken Broth
Start by washing all your vegetables – cutting carrots, leek, celery, and onion into chunky pieces. Pop the whole free-range chicken into a big pot with those veggies and the bouquet garni, then cover everything with water. Season lightly with salt and pepper. Bring it to a gentle simmer and let it cook for about 60 minutes. This slow simmer is key to infusing the broth with rich flavors and ensuring the chicken is tender. I love using this homemade broth in the sauce later—it makes all the difference!
Step 2: Sauté Your Mushrooms
While your chicken is happily bubbling away, clean and thinly slice your mushrooms. Heat butter in a pan and sauté the mushrooms until they’re beautifully soft and golden. Set them aside for now — they’re about to join the creamy party in the sauce.
Step 3: Prepare the Roux and Cream Sauce
When the chicken’s cooked, carefully remove it and strain the broth to get a clear chicken stock. Reserve 1 liter for the sauce. In a clean pan, melt butter and sprinkle in flour to make a roux—stir quickly with a whisk for about a minute so it doesn’t brown. Slowly whisk in your chicken broth, stirring constantly until the sauce thickens into a silky béchamel. Then, in a small bowl, whisk together crème fraîche and egg yolk, and mix gently into the sauce off the heat so the egg doesn’t scramble. Pour in a squeeze of fresh lemon juice to balance the richness, then season with salt and pepper to taste. This sauce is the heart of your vol-au-vent—smooth, creamy, and irresistible.
Step 4: Combine Chicken with Sauce and Prepare Puff Pastry
Cut your cooked chicken into bite-sized pieces and toss them into the luscious sauce along with the sautéed mushrooms—this is when those flavors really meld. Meanwhile, preheat your oven to 180 °C (about 350 °F). Pop your puff pastry shells in the oven for around 10 minutes to heat and crisp them up so they’re nice and toasty when filled.
Step 5: Assemble and Serve Your Belgian Chicken Vol-au-Vent
Spoon generous portions of the creamy chicken mixture into each warm puff pastry shell. The contrast between the crisp pastry and the rich filling is why I just keep coming back to this recipe. Serve immediately with classic Belgian fries on the side for the ultimate cozy meal experience. Bon appétit!
Pro Tips for Making Belgian Chicken Vol-au-Vent Recipe
- Low and Slow: Cooking the chicken slowly ensures juicy meat and a flavorful broth, so be patient!
- Avoid Scrambled Egg: Always stir the egg yolk and cream mixture in off the heat to keep the sauce smooth and silky.
- Crisp Puff Pastry: Warm your pastry shells in a hot oven just before serving so they stay crisp and flaky.
- Season Gradually: Taste the sauce frequently, especially after adding lemon, to balance acidity without overpowering.
How to Serve Belgian Chicken Vol-au-Vent Recipe
Garnishes
I usually keep garnishes simple—fresh chopped parsley or a sprinkle of chives on top adds just the right pop of color and freshness without overwhelming the rich sauce. Sometimes, a few extra sautéed mushrooms on the side elevate the presentation beautifully.
Side Dishes
Belgian fries are the classic accompaniment here—crispy on the outside and fluffy on the inside. If you want a lighter side, a crisp green salad with a lemon vinaigrette balances the creamy main dish perfectly. Roasted seasonal vegetables can also make a lovely, colorful addition.
Creative Ways to Present
For a special occasion, I once made mini vol-au-vents as appetizers using small pastry shells. You can even serve this dish in individual ramekins topped with puff pastry lids for a charming single-serve presentation that wows guests.
Make Ahead and Storage
Storing Leftovers
I store the chicken and sauce separately from the puff pastry shells to keep everything fresh and prevent sogginess. The chicken mixture keeps well in an airtight container in the fridge for up to 3 days.
Freezing
If you want to freeze leftovers, I recommend freezing only the chicken filling without the puff pastry, as freezing crisp pastry rarely keeps that flaky texture. When you’re ready to eat, thaw in the fridge overnight and reheat gently on the stove.
Reheating
Reheat the chicken mixture slowly on low heat to avoid curdling the sauce. Warm your puff pastry separately in the oven to regain crispness before assembling. This combo makes leftovers nearly as good as fresh!
FAQs
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Can I use store-bought chicken broth instead of homemade?
Absolutely. Homemade broth adds extra depth of flavor, but if you’re short on time, a good-quality store-bought chicken broth works well in the sauce.
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What kind of puff pastry should I use?
Look for small pre-made puff pastry shells (feuilletés) in the frozen section of your grocery store—they save time and are perfectly sized for vol-au-vent.
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Can I prepare parts of this recipe ahead of time?
Yes! You can make the chicken broth and filling a day ahead, chilled separately from the pastry shells, then assemble and heat just before serving.
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How do I prevent the sauce from curdling?
Always add the egg yolk and cream mixture off the heat and stir continuously. Also, reheat gently at low temperature and avoid boiling once the egg is in.
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Can I make this recipe gluten-free?
Yes, substitute the regular flour with a gluten-free blend and use gluten-free puff pastry shells to accommodate dietary needs.
Final Thoughts
This Belgian Chicken Vol-au-Vent Recipe holds a special place in my heart because it bridges tradition with simple, homey elegance. When I first tried making it, I was surprised by how a handful of humble ingredients and careful cooking could produce something so rich and comforting. I hope you’ll enjoy bringing a little slice of Belgium to your table with this recipe—it’s one of those dishes that feels like a warm hug after a long day. Give it a go, and don’t forget to savor every creamy, buttery bite!
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Belgian Chicken Vol-au-Vent Recipe
- Prep Time: 00 hr 40 min
- Cook Time: 01 hr 30 min
- Total Time: 02 hr 10 min
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Belgian
Description
Le vol-au-vent belge is a classic Belgian dish featuring tender chicken simmered with aromatic vegetables to create a rich broth, combined with a creamy mushroom sauce and served in delicate puff pastry shells. This comforting recipe balances hearty flavors and textures, making it a beloved family favorite perfect for any occasion.
Ingredients
Chicken and Broth
- 1 poulet fermier (free-range chicken)
- 1 poireau (leek)
- 1 oignon (onion)
- 2 branches de céleri (celery stalks)
- 2 carottes (carrots)
- 1 bouquet garni (herb bundle)
- Poivre (pepper)
- Sel (salt)
- 1 litre de bouillon de poulet (chicken broth) – reserved from cooking the chicken
Sauce and Mushrooms
- 1 dl de crème fraîche 30% MG (100 ml heavy cream, 30% fat)
- 70 gr de farine (all-purpose flour)
- 50 gr de beurre (butter) for the sauce
- Le jus d’½ citron (juice of half a lemon)
- 1 jaune d’œuf (egg yolk)
- Poivre (pepper)
- 250 gr de champignons de Paris (white mushrooms)
- 20 gr de beurre (butter) for cooking mushrooms
Pastry
- 4 petits feuilletés (small puff pastry shells)
Instructions
- Prepare the broth: Wash and coarsely chop the carrots, leek, celery stalks, and onion. In a large casserole, place the whole chicken along with the chopped vegetables and bouquet garni. Cover completely with water, season with salt and pepper, and let simmer over medium heat for 60 minutes until the chicken is cooked through.
- Cook the mushrooms: While the chicken cooks, clean and slice the mushrooms thinly. In a frying pan, melt 20 grams of butter and sauté the mushrooms until tender and lightly browned. Remove from heat and set aside.
- Finish the broth: At the end of cooking, remove the chicken from the pot. Strain and reserve 1 liter of the chicken cooking broth for the sauce.
- Make the vol-au-vent sauce: In a skillet, melt 50 grams of butter. Sprinkle the flour over the melted butter and whisk constantly for about 1 minute to create a roux. Gradually add the reserved chicken broth, whisking continuously to create a smooth sauce without lumps.
- Enrich the sauce: In a small bowl, mix the crème fraîche with the egg yolk. Slowly incorporate this mixture into the sauce while stirring. Add the lemon juice and adjust seasoning with salt and pepper as needed.
- Combine chicken and sauce: Preheat the oven to 180°C (356°F). Cut the cooked chicken into bite-sized pieces and fold them into the sauce along with the sautéed mushrooms.
- Warm the pastry: Place the puff pastry shells on a baking tray and heat them in the oven for about 10 minutes until warm and slightly crisp.
- Serve: Spoon a generous portion of the vol-au-vent mixture into each warm puff pastry shell. Serve alongside classic Belgian fries or your preferred accompaniments. Enjoy your traditional Belgian vol-au-vent!
Notes
- Le vol-au-vent is a beloved Belgian dish enjoyed by people of all ages and is full of nostalgic family flavors.
- Using a free-range chicken enhances the depth of flavor in the broth.
- If preferred, mushrooms can be varied or omitted to suit dietary needs.
- For a lighter version, substitute crème fraîche with a lower-fat cream option.
- This dish pairs excellently with Belgian fries or a simple green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 1536 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 96 g
- Saturated Fat: 55 g
- Unsaturated Fat: 35 g
- Trans Fat: 0.5 g
- Carbohydrates: 97 g
- Fiber: 6 g
- Protein: 71 g
- Cholesterol: 280 mg
