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Creamed Chicken

Chicken and Mushroom Vol-au-vent Recipe

An easy-to-make delectable creamed chicken filling encased in light and flaky puff pastry shells. Perfect for company fare but easy enough for weeknight meals.

Course Main Course
Cuisine American
Keyword Chicken, Chicken and Mushroom Vol-au-Vent, Vol-au-Vent
Servings 4
My Island Bistro Kitchen My Island Bistro Kitchen



  • 2-3 tbsp butter
  • tbsp all-purpose flour
  • ¾ cup chicken broth
  • 1 cup whole milk
  • 1 tbsp cooking sherry optional
  • ¼ tsp garlic salt
  • Sprinkle pepper
  • Dash of paprika
  • 2-3 tbsp freshly grated Parmesan cheese


  • 2-3 tbsp butter
  • 2 tbsp onion finely chopped
  • 2 tbsp red pepper finely chopped
  • 3 tbsp celery finely chopped
  • 6-8 small white button mushrooms sliced
  • 1 cup cooked chicken cubed


Sauce: In medium-sized saucepan, melt the butter over medium heat. Whisk in the flour. Combine the chicken broth, milk, and sherry and whisk into the flour-butter mixture, whisking until smooth. Season with garlic salt, pepper, and paprika. Cook, stirring constantly, until mixture is thickened. Add the Parmesan cheese and stir until cheese is melted. Remove from heat and set aside.

Filling: In medium-sized frypan, melt the butter over medium heat. Add the onion, red pepper, celery, and mushrooms. Sauté for 3-4 minutes, stirring occasionally. Add the chicken and toss just until heated.

Assembly: Bake patty shells according to package directions. Add sautéed vegetables and chicken to the sauce. Stir gently to combine. Heat over medium-low heat to ensure all ingredients are heated. Spoon hot mixture into baked patty shells. Serve with a side salad.