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Meat, Northern, Eastern and Western France

Chicken vol au vent with rice

Chicken vol au vent is a puff pastry shell filled with chicken, mushrooms and quenelles in a creamy sauce, served with rice. This easy recipe serves 4, takes 50 minutes and costs €3.50 per person. The key to getting it right is a sauce thick enough to coat the spoon, and shells warmed just before serving so they stay crisp.

A fancy dinner without the fuss, puff pastry shells filled with chicken, mushrooms and a creamy sauce, served with rice.

Chicken vol au vent with rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Chicken vol au vent feels like you put in real effort, even though everything comes together in one pot. Chicken and mushrooms simmer in a creamy white wine sauce, the quenelles add softness, and the puff pastry shells shatter under the fork. The rice on the side soaks up every bit of sauce, so nothing goes to waste on the plate.

This is a dish that works for the whole table. Kids love the mild creamy sauce and the quenelles, while adults get that festive dinner feeling without having to carve a whole bird. It's a natural fit for a family Sunday or a cold weather weeknight when you want comfort without spending the whole afternoon cooking.

The ingredients

4 people

Bakery

  • Puff pastry shells 4

Butcher

  • Chicken breasts 400 g
  • Chicken quenelles 8

Fruits and vegetables

  • Button mushrooms 250 g

Dairy

  • Butter 40 g
  • Milk 30 cl
  • Heavy cream 15 cl

Pantry

  • Flouroften in the pantry 40 g
  • Dry white wineoften in the pantry 10 cl
  • Riceoften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the chicken into cubes, brown it in butter, add the sliced mushrooms and let them release their water. 10 min

    Keep the mushrooms on high heat, they shouldn't boil.

  2. Sprinkle with flour, deglaze with the white wine then whisk in the milk to get a smooth sauce.

    Add the milk in several additions.

  3. Stir in the cream and the quenelles cut in half, season with salt and pepper and let it simmer gently. 12 min

    The sauce should coat the back of a spoon.

  4. Meanwhile, cook the rice in boiling salted water. 11 min

    Rinse it before cooking to remove the starch.

  5. Warm the pastry shells in the oven, fill them generously and serve with the rice. 5 min

    Set the pastry lid on top of the filling just before serving.

Our tips to get it right

  • Pick firm mushrooms and slice them evenly, they'll release less water and the sauce will thicken faster.
  • If the sauce turns out too thick at the end, loosen it with a splash of warm milk rather than water, to keep the flavor intact.
  • Make the filling ahead and reheat it gently over low heat while stirring, it shouldn't come to a full boil or the cream can split.

The variations

  • Swap the chicken breast for leftover cooked chicken, adding it at the very end of simmering just to warm it through.
  • For a vegetarian version, skip the chicken and quenelles, double the mushrooms and add sliced leeks for more body.
  • To save time, use store bought pre baked pastry shells and swap the rice for a boil in bag version, dinner is ready in 30 minutes.

What to serve it with

  • A green salad with vinaigrette
  • A glass of dry white wine
  • Steamed green beans

Storage

The filling keeps for 2 days in the fridge in a sealed container, store it separately from the pastry shells which soften quickly. It freezes well for up to 2 months without the shells. Reheat gently over low heat while stirring, and warm the shells in the oven for a few minutes before serving.

Questions about this dish

Can I replace the chicken quenelles?

Yes, you can use extra diced chicken breast instead or simply leave them out. The dish still tastes great, you'll just lose some of that soft texture.

Can I make the filling a day ahead?

Yes, it's actually handy for a festive dinner. Keep it in the fridge and reheat gently the next day without boiling, so the cream doesn't break.

How do you keep the pastry shells crisp?

Warm the empty shells in the oven for a few minutes right before filling them. Never fill them ahead of time, the sauce's moisture will soften them fast.

Can you freeze chicken vol au vent?

The filling freezes well for up to 2 months in an airtight container. The puff pastry shells don't freeze well, buy or bake fresh ones when you're ready to serve.

How long does it take to make a chicken vol au vent with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken vol au vent with rice?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken vol au vent with rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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