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The BEST Creamy Bacon & Chicken Vol Au Vent Recipe

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Say hello to your new favourite Chicken Vol Au Vent recipe!

Flaky puff pastry cases filled with a creamy chicken and bacon mixture, topped with gooey melted cheese, combine to create an all-time favourite family dinner.

Taking just 10 minutes to prepare, enjoy these vol au vents for fuss-free family dinners or for entertaining!

For an easy weeknight dinner that is sure to get the seal of approval from young and old alike, these chicken vol au vents with their golden flaky pastry and a creamy chicken filling are comfort food at its best – think chicken pie – but in daintier form!

Love easy chicken dinners?

Try my French onion chicken bake, chicken chorizo risotto or creamy chicken bacon ranch bake which are all family favourites… especially on a cold winters day!

Why You’re Going To Love This Recipe

Easy recipe – although this recipe may sound a little complicated, it actually very simple and takes just 10 minutes to prepare!

Family-friendly – a warm chicken filling in crispy pastry is a meal loved by young and old alike!

Weeknight dinner – a chicken vol au vent is a great option for a no-fuss weeknight dinner.

Versatile – whether looking for a delicious comforting family dinner, or something that looks impressive as a main course for entertaining, you cannot beat a creamy chicken vol au vent!

Serious comfort food – golden flaky pastry, a creamy white sauce with chicken AND bacon, all topped with melted cheese – this is comfort food at its best!

What You Need

You only need a handful of ingredients to make this chicken vol au vent recipe!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Large vol au vent pastry shells – you can buy large vol au vent cases from the supermarket, or make your own vol au vent cases.

Butter – I recommend using unsalted butter as the bacon and stock are already salty.

Chicken thigh fillets  – I recommend using skinless chicken thigh fillets for this recipe as they will stay more moist than chicken breast fillets.

Leek – thinly sliced. Make sure to rinse it well to avoid getting grit in the sauce.

Bacon – I prefer to use streaky bacon but you can use middle or shortcut bacon, just make sure to remove the rind.

Plain flour – also known as all purpose flour.

White wine – the alcohol cooks out but the wine gives the sauce a deliciously rich but subtle flavour.

Chicken stock liquid – you can use store bought or make your own by adding 1 tsp of chicken stock powder to every 1 cup of water.

Creme fraiche – or thickened (heavy) cream.

Wholegrain mustard – mustard is a delicious pairing for chicken, leeks and bacon, and adds an extra layer of flavour to the sauce.

Cheddar cheese – or tasty cheese. I recommend buying block cheese and grating it yourself for the best results.

Equipment Required

You don’t need any fancy equipment to make this vol au vent recipe, just:

Frying pan – to cook the chicken, leek and bacon in, and to make the creamy sauce.

Oven – to bake the filled vol au vents. I use a fan-forced oven.  If you use a conventional oven, increase the temperature by 10-20 degrees celsius.

Step By Step Instructions

It takes just 10 minutes to prepare these easy chicken vol au vents!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Fry The Chicken, Leek & Bacon

Preheat oven to 180 degrees celsius (fan-forced). 

Melt the butter in a frying pan over medium heat.

Cook the chicken, leek and bacon for 5-10 minutes or until the chicken has cooked through and the leek has softened. 

Step 2 – Stir In The Flour

Sprinkle in the plain flour and stir through. Cook for 1 minute. 

Step 3 – Add The Wine

Add the white wine and cook until it has evaporated. 

Step 4 – Add The Chicken Stock

Slowly add the chicken stock, stirring continuously until smooth. 

Step 5 – Stir In The Creme Fraiche & Mustard

Add the creme fraiche (or cream) and wholegrain mustard and bring to a low simmer.

Step 6 – Cook The White Sauce

Cook until the sauce has thickened slightly.

Step 7 – Fill & Bake The Vol Au Vents

Divide the mixture between the vol au vent cases. Top with the grated cheese. 

Bake for 15 minutes or until golden and heated through.

Expert Tips

Chicken thigh fillets – are the perfect cut of meat for this recipe, as thighs will stay juicy and tender after being simmered in the creamy sauce and baked in the oven. Chicken breasts are not recommended, as they tend to dry out.

Vol Au Vent cases – use large not mini vol au vent cases as a main meal.

Wash the leeks well  – make sure you wash the leek thoroughly before cooking, or the sauce will end up with grit in it. Fan the green leaves out to remove any soil further down the stem, then remove both ends of the leek so only the white and pale green section remains. Slice the leek finely, place into a strainer and rinse, allowing any excess water to drain before using.

White sauce – sprinkle the flour over the chicken, bacon and leek, and then it’s important to allow the flour to cook for a minute before adding the wine. When the liquid is then added, the flour will thicken the sauce.

Make ahead – the chicken mixture can be made the day before and kept, covered, in the fridge. If using cold mixture, increase the oven cooking time and cook until the filling is piping hot in the centre. 

FAQs

Can you eat vol-au-vents cold? You can eat vol au vents cold, however I recommend you eat these chicken vol au vents fresh from the oven as the crispy pastry and warm creamy filling is best when warm. What goes with chicken vol au vents? A simple green salad, creamy slaw or steamed green beans, broccoli or peas all make delicious sides to these chicken vol au vents. Or serve with mashed potato or fries! Can I make chicken vol au vents in advance? I do not recommend making these vol au vents in advance, however you can make the chicken filling up to a day ahead and store in the fridge, then simply fill and bake!

For more easy chicken dinner ideas that your family will love, here are some more of our most popular recipes:

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Chicken Vol Au Vent

Creamy Chicken Vol Au Vent with leek and bacon encased in flaky pastry shells.

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Course: Dinner, LunchCuisine: western
Prep Time: 10 minutes minutesCook Time: 40 minutes minutes0 minutes minutesTotal Time: 50 minutes minutes
Servings: 8 serves
Calories: 469kcal
Author: Lucy – Bake Play Smile

Cook ModePrevent your screen from going dark
InstructionsPreheat oven to 180 degrees celsius (fan-forced). Melt the butter in a frying pan over medium heat. Cook the chicken, leek and bacon for 5-10 minutes or until the chicken has cooked through and the leek has softened. Add the plain flour and stir to coat. Cook for 1 minute. Add the white wine and cook until evaporated. Slowly add the chicken stock, stirring continuously until smooth. Add the creme fraiche (or cream) and wholegrain mustard and bring to a low simmer. Cook until sauce has slightly thickened.Divide the mixture between the vol au vent cases.Top with the grated cheese. Bake for 15 minutes or until golden and heated through.

NotesRECIPE NOTED AND TIPS:
Ingredients:

Chicken thigh fillets – are the perfect cut of meat for this recipe, as thighs will stay juicy and tender after being simmered in the creamy sauce and baked in the oven. Chicken breasts are not recommended, as they tend to dry out.
Vol Au Vent – buy large (not mini) vol au vent cases from the supermarket for a main meal.
Leek  – wash well before cooking or the sauce will end up with grit. Fan the green leaves out to remove any soil further down the stem, then remove both ends of the leek so only the white and pale green section remains. Slice the leek finely, place into a strainer and rinse, allowing any excess water to drain before using.

Other tips:

White sauce – sprinkle the flour over the chicken, bacon and leek, and then it’s important to allow the flour to cook for a minute before adding the wine. When the liquid is then added, the flour will thicken the sauce.
The chicken mixture can be made the day before and kept, covered, in the fridge. If using cold mixture, increase the oven cooking time and cook until the filling is piping hot in the centre. 

NutritionCalories: 469kcal | Carbohydrates: 13g | Protein: 18g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 410mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 628IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

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