Creamy Chicken Vol-au-Vent

Creamy Chicken Vol-au-Vent

These vol-au-vents make a fancy quick meal; they look complicated, but they are very simple to make. This recipe is also great for using up leftover roast chicken.


  • 2 pkts. 3 Toque Vol Au Vents Large x 6
  • 1 tablespoon olive oil
  • 2 spring onions chopped
  • 1/2 cup mushrooms finely sliced
  • 1/2 cup Vegetable Mix (I used Emborg Frozen Mixed Vegetables)
  • 1/4 cup diced bacon
  • 2 pre-cooked chicken breasts shredded
  • salt and pepper
  • 1 teaspoon dried herbs of choice
  • 1/4 cup cream cheese
  • 1 cup Quorn Mince (optional)


  1. Lay out the vol-au-vent cases on a baking tray - keep the lids aside.
  2. Preheat the oven to 180 degrees C.
  3. In a large skillet, fry the onion and add the bacon, chicken, and mince (if using).
  4. Once these are cooked through add the vegetables and seasoning and let them simmer for a couple of minutes.
  5. Add the cream cheese.
  6. Cook and stir until blended; remove from heat.
  7. Fill cases with chicken mixture. Replace the pastry lids.
  8. Place in oven for 10-15mins until the pastry cases are golden brown.



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1 comment

  • Author image
    Br: September 25, 2022

    Dear Madam,
    Could you kindly send me your free recipe book.
    Kind regards,

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