Gather Ingredient 1 sheet puff pastry, 2 cups cooked chicken (diced), 1 cup mushrooms (sliced), 1/2 cup heavy cream, 1/4 cup chicken broth, 1/2 onion (chopped), 2 tbsp butter, 2 tbsp flour, salt, pepper, fresh parsley (optional).
Prepare Puff Pastry Preheat oven to 400°F (200°C). Cut puff pastry into 4-inch circles. Cut smaller circles out of the center of half of them to create rings.
Bake Pastry Shell Place the rings on top of the full circles to create shells. Bake for 12-15 minutes until golden and puffed. Let cool.
Sauté Onions & Mushroom In a pan, melt butter over medium heat. Sauté chopped onion and sliced mushrooms until softened, about 5 minutes.
Make Cream Sauce Stir in flour and cook for 1 minute. Gradually add chicken broth and heavy cream, stirring constantly until thickened.
Add Chicken Stir in the diced chicken and cook until heated through. Season with salt and pepper to taste.
Fill Pastry Shell Spoon the chicken and mushroom filling into the prepared puff pastry shells.
Garnish Optional: Garnish with freshly chopped parsley for a pop of color and added flavor.
Serve Serve the chicken vol au vent warm, perfect for a fancy appetizer or a satisfying main dish.