Chicken And Mushroom Vol Au Vent Casserole
I still remember the first time I made a vol au vent casserole for my family. The combination of tender chicken, flavorful mushrooms, and flaky puff pastry was a hit, and it's been a staple in our household ever since. This recipe is perfect for a weeknight dinner or a special occasion, and the best part is that it's made from scratch in a real home kitchen.
The key to a great vol au vent casserole is in the layers. You want to create a rich and creamy sauce with the mushrooms and chicken, and then top it with a flaky and buttery puff pastry crust. It's a match made in heaven, and it's surprisingly easy to make.
In this recipe, we'll walk through the steps to create a delicious chicken and mushroom vol au vent casserole. From preparing the ingredients to baking the casserole to perfection, we'll cover it all. So, let's get started and make a dish that's sure to become a favorite in your household.
One of the things I love about this recipe is that it's perfect for a crowd. Whether you're hosting a dinner party or a family gathering, this casserole is sure to impress. And the best part is that it can be made ahead of time, so you can focus on enjoying the company of your guests.
In the following sections, we'll dive into the details of the recipe, including the ingredients, equipment, and steps. We'll also cover some tips and tricks for making the perfect vol au vent casserole, as well as some common mistakes to avoid.
Why You’ll Love This Recipe
- This recipe is perfect for a weeknight dinner or a special occasion
- The combination of tender chicken, flavorful mushrooms, and flaky puff pastry is a hit with both kids and adults
- The casserole can be made ahead of time, making it perfect for busy households
- The recipe is easy to customize with your favorite ingredients and spices
- The dish is both comforting and elegant, making it perfect for a dinner party or special occasion
- The puff pastry crust is easy to make and adds a flaky and buttery texture to the dish
- The recipe is perfect for a crowd, serving 6-8 people
Why This Recipe Works
The key to a great vol au vent casserole is in the balance of flavors and textures. The combination of tender chicken, flavorful mushrooms, and flaky puff pastry creates a dish that's both comforting and elegant. The sauce is rich and creamy, with a depth of flavor that comes from the combination of chicken broth, heavy cream, and Dijon mustard.
The puff pastry crust is the perfect topping for the casserole, adding a flaky and buttery texture that complements the sauce and filling perfectly. And the best part is that it's easy to make, requiring just a few simple ingredients and some basic kitchen equipment.
One of the most important things to keep in mind when making a vol au vent casserole is the importance of layering. You want to create a rich and creamy sauce with the mushrooms and chicken, and then top it with a flaky and buttery puff pastry crust. This layering creates a dish that's both visually appealing and delicious.
In addition to the layering, the type of ingredients used is also crucial. Using high-quality ingredients, such as fresh mushrooms and real butter, makes a big difference in the flavor and texture of the dish. And don't be afraid to experiment with different ingredients and spices to make the recipe your own.
Ingredients You’ll Need
When it comes to making a vol au vent casserole, the ingredients are just as important as the technique. You want to use high-quality ingredients that will add depth and flavor to the dish. In this recipe, we'll be using a combination of chicken, mushrooms, puff pastry, and a variety of spices and seasonings to create a rich and creamy sauce.
One of the most important ingredients in this recipe is the puff pastry. You want to use a high-quality puff pastry that is flaky and buttery, and that will hold up well to the filling and baking. You can find puff pastry in most supermarkets, usually in the frozen food section.
- 1 1/2 pounds (680g) boneless, skinless chicken thighsYou want to use boneless, skinless chicken thighs for this recipe, as they will cook more evenly and be easier to shred. Look for chicken that is fresh and has no added preservatives or hormones.
- 2 cups (120g) mixed mushrooms, slicedYou can use any combination of mushrooms you like, such as button, cremini, and shiitake. Just be sure to slice them thinly so they cook evenly.
- 1/2 cup (115g) all-purpose flourYou'll need flour to thicken the sauce and coat the chicken. Use all-purpose flour for this recipe, as it will provide the best texture and flavor.
- 2 tablespoons (30g) unsalted butterYou'll need butter to sauté the mushrooms and chicken, and to add flavor to the sauce. Use unsalted butter for this recipe, as it will allow you to control the amount of salt in the dish.
- 1/2 cup (120ml) chicken brothYou'll need chicken broth to add moisture and flavor to the sauce. Use low-sodium chicken broth for this recipe, as it will allow you to control the amount of salt in the dish.
- 1/2 cup (120ml) heavy creamYou'll need heavy cream to add richness and creaminess to the sauce. Use heavy cream that is free of additives and preservatives for the best flavor and texture.
- 1 teaspoon Dijon mustardYou'll need Dijon mustard to add flavor and depth to the sauce. Use a high-quality Dijon mustard that is made with real ingredients and has no added preservatives or flavorings.
- 1/2 teaspoon dried thymeYou'll need thyme to add flavor and aroma to the sauce. Use dried thyme for this recipe, as it will provide the best flavor and texture.
- 1/2 teaspoon saltYou'll need salt to add flavor and seasoning to the dish. Use a high-quality salt that is free of additives and preservatives for the best flavor and texture.
- 1/4 teaspoon black pepperYou'll need black pepper to add flavor and seasoning to the dish. Use a high-quality black pepper that is free of additives and preservatives for the best flavor and texture.
- 1/2 cup (60g) grated Gruyère cheeseYou'll need Gruyère cheese to add flavor and richness to the sauce. Use a high-quality Gruyère cheese that is made with real ingredients and has no added preservatives or flavorings.
- 1 (250g) puff pastry sheet, thawedYou'll need puff pastry to create the crust for the casserole. Use a high-quality puff pastry that is flaky and buttery, and that will hold up well to the filling and baking.
Equipment You’ll Need
How to Make Chicken And Mushroom Vol Au Vent Casserole
- 1Preheat the oven to 400°F (200°C).
- 2In a large heavy skillet or sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 3Add the chicken to the skillet and cook until it is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- 4In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the flour and whisk to combine. Cook for 1 minute, stirring constantly, to create a roux.
- 5Slowly pour in the chicken broth and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 2-3 minutes.
- 6Stir in the Dijon mustard, thyme, salt, and pepper. Add the cooked chicken back into the skillet and stir to combine.
- 7Roll out the puff pastry sheet to a size that will fit the 9x13 inch baking dish. Spoon the chicken and mushroom mixture into the center of the pastry, leaving a 1-inch border around the edges.
- 8Sprinkle the Gruyère cheese over the top of the filling. Fold the edges of the pastry up over the filling, pressing gently to seal.
- 9Brush the pastry with a little bit of water and cut a few slits in the top to allow steam to escape. Bake the casserole in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- 10Remove the casserole from the oven and let it rest for 10-15 minutes before serving. Use an instant-read thermometer to check the internal temperature of the chicken, making sure it reaches 165°F (74°C) in the thickest part of the breast.
- 11Serve the casserole hot, garnished with fresh herbs or a side salad.
Expert Tips
- Make sure to thaw the puff pastry sheet according to the package instructions before using it.
- Don't overfill the pastry with the chicken and mushroom mixture, as this can cause the pastry to burst open during baking.
- Use a high-quality puff pastry that is flaky and buttery, as this will make a big difference in the flavor and texture of the casserole.
- Don't be afraid to experiment with different ingredients and spices to make the recipe your own.
- Let the casserole rest for at least 10-15 minutes before serving, as this will allow the filling to set and the pastry to cool slightly.
- Use a sharp chef's knife to cut the puff pastry, as this will help to prevent the pastry from tearing.
- If you're having trouble getting the pastry to brown, try brushing it with a little bit of egg wash or water before baking.
- Consider making the casserole ahead of time and refrigerating or freezing it until you're ready to bake it.
Common Mistakes to Avoid
- Not thawing the puff pastry sheet according to the package instructions, which can cause it to be difficult to work with.
- Overfilling the pastry with the chicken and mushroom mixture, which can cause it to burst open during baking.
- Not cooking the chicken to a safe internal temperature, which can cause foodborne illness.
- Not letting the casserole rest for at least 10-15 minutes before serving, which can cause the filling to be runny and the pastry to be soggy.
- Not using a high-quality puff pastry, which can affect the flavor and texture of the casserole.
- Not whisking the sauce constantly when adding the chicken broth and heavy cream, which can cause lumps to form.
Variations and Substitutions
- Add some diced onions or bell peppers to the skillet with the mushrooms for added flavor and texture.
- Use different types of cheese, such as cheddar or Parmesan, to change up the flavor of the casserole.
- Add some cooked bacon or ham to the filling for added smokiness and flavor.
- Use different types of mushrooms, such as cremini or shiitake, to change up the flavor and texture of the casserole.
- Add some fresh herbs, such as thyme or rosemary, to the filling for added flavor and aroma.
- Use a different type of pastry, such as phyllo or pie crust, to change up the texture and flavor of the casserole.
- Add some diced potatoes or carrots to the filling for added heartiness and flavor.
What to Serve With Chicken And Mushroom Vol Au Vent Casserole
The Chicken and Mushroom Vol Au Vent Casserole is perfect for serving with a side salad or some roasted vegetables. You could also serve it with some crusty bread or over mashed potatoes for a heartier meal.
Some other ideas for sides that would go well with this casserole include:
Make-Ahead, Storage, Freezing and Reheating
The Chicken and Mushroom Vol Au Vent Casserole can be made ahead of time and refrigerated or frozen until you're ready to bake it. To refrigerate, simply assemble the casserole and place it in the refrigerator for up to 24 hours before baking.
To freeze, assemble the casserole and place it in a freezer-safe dish or bag. Frozen casseroles can be stored for up to 3 months. When you're ready to bake, simply thaw the casserole overnight in the refrigerator and bake as directed.
Once the casserole has been baked, it can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply bake the casserole in the oven at 350°F (180°C) for 15-20 minutes, or until it's hot and bubbly.
Frequently Asked Questions
What type of puff pastry should I use for this recipe?
You should use a high-quality puff pastry that is flaky and buttery. Look for a pastry that is made with real ingredients and has no added preservatives or flavorings.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and refrigerate or freeze it until you're ready to bake it. Simply assemble the casserole and place it in the refrigerator for up to 24 hours or freeze for up to 3 months.
What internal temperature should the chicken reach?
The chicken should reach an internal temperature of 165°F (74°C) to ensure food safety.
Can I use different types of cheese in this recipe?
Yes, you can use different types of cheese in this recipe. Some options include cheddar, Parmesan, or Gruyère. Simply substitute the cheese in the recipe with the cheese of your choice.
How do I prevent the puff pastry from bursting open during baking?
To prevent the puff pastry from bursting open during baking, make sure not to overfill the pastry with the chicken and mushroom mixture. You should also make sure to seal the edges of the pastry well and cut a few slits in the top to allow steam to escape.
Can I freeze the casserole after it's been baked?
Yes, you can freeze the casserole after it's been baked. Simply place the casserole in a freezer-safe dish or bag and store it in the freezer for up to 2 months. To reheat, simply bake the casserole in the oven at 350°F (180°C) for 15-20 minutes, or until it's hot and bubbly.
How do I reheat the casserole?
To reheat the casserole, simply bake it in the oven at 350°F (180°C) for 15-20 minutes, or until it's hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat it.
Can I make this recipe in a different size baking dish?
Yes, you can make this recipe in a different size baking dish. Simply adjust the amount of filling and pastry accordingly. Keep in mind that the baking time may vary depending on the size of the dish.
Ingredients
- 1 1/2 pounds (680g) boneless, skinless chicken thighs
- 2 cups (120g) mixed mushrooms, sliced
- 1/2 cup (115g) all-purpose flour
- 2 tablespoons (30g) unsalted butter
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (60g) grated Gruyère cheese
- 1 (250g) puff pastry sheet, thawed
Instructions
- Preheat the oven to 400°F (200°C).
- In a large heavy skillet or sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Add the chicken to the skillet and cook until it is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the flour and whisk to combine. Cook for 1 minute, stirring constantly, to create a roux.
- Slowly pour in the chicken broth and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 2-3 minutes.
- Stir in the Dijon mustard, thyme, salt, and pepper. Add the cooked chicken back into the skillet and stir to combine.
- Roll out the puff pastry sheet to a size that will fit the 9x13 inch baking dish. Spoon the chicken and mushroom mixture into the center of the pastry, leaving a 1-inch border around the edges.
- Sprinkle the Gruyère cheese over the top of the filling. Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the pastry with a little bit of water and cut a few slits in the top to allow steam to escape. Bake the casserole in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- Remove the casserole from the oven and let it rest for 10-15 minutes before serving. Use an instant-read thermometer to check the internal temperature of the chicken, making sure it reaches 165°F (74°C) in the thickest part of the breast.
- Serve the casserole hot, garnished with fresh herbs or a side salad.