Medium

Vol-au-Vent au Poulet

Name: Vol-au-Vent au Poulet
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: French-Canadian
Ingredients: 500 g boneless skinless chicken breast; 200 g button mushrooms, sliced; 6 large puff pastry vol-au-vent shells; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups chicken broth; 0.5 cup heavy cream; 1 shallot, finely diced; 0.5 cup frozen peas; 1 tbsp dry sherry or white wine; 0.25 tsp nutmeg; Salt and white pepper to taste; 1 tbsp fresh parsley, chopped

(456)

1 hr6420 cal

By Chef Marco Deluca·Red Seal Certified Chef|January 28, 2024

Vol-au-Vent au Poulet is a classic French-Canadian dish featuring tender chicken and mushrooms in a rich velouté sauce, served in golden puff pastry shells. The name means 'flight in the wind,' describing the incredibly light and flaky pastry. This is a beloved Québécois holiday and special-occasion dish that brings elegance to any table.

vol-au-ventfrench-canadianpuff-pastryholiday

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Bring to Room Temperature

“Take chicken out of the fridge 20-30 minutes before cooking. Cold chicken straight from the fridge cooks unevenly — the outside overcooks while the centre stays underdone.”

Nutrition Per Serving

420

Calories

28g

Protein

24g

Fat

22g

Carbs

Fiber1g

Sugar3g

Sodium560mg

Reviews

4.9 / 5 (456 reviews)

Tyler L.

Aug 6, 2025

This is comfort food at its finest. Pure perfection.

Lauren C.

Mar 18, 2025

Great recipe! Even my picky kids loved it.

Michael Q.

Aug 20, 2025

Really good! I added a bit more seasoning but otherwise perfect.

Recipe at a Glance

Prep:

20 min

Cook:

40 min

Total:

1 hr

Servings:

Difficulty:

Medium

Pro Tips

1Use store-bought frozen puff pastry shells — Tenderflake makes excellent ones available across Canada.
2Don't boil the sauce after adding cream.
3The sauce should be thick enough to coat a spoon — add more flour-butter if needed.

Variations

Add lobster or shrimp for a seafood version.
Use turkey instead of chicken for a post-holiday dish.
Add asparagus in spring.

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience