Chicken Puff Pastry Made Easy! Provence French Vol-au-Vent with Chicken Creamy Béchamel Sauce

This video is your ultimate guide to creating a show-stopping Vol-au-Vent, the elegant and versatile French dish featuring flaky pastry shells filled with a delicious chicken ragout. Try this instead of Chicken Pot Pie! Forget the frustration of failed 5-minute Video! This comprehensive guide takes you step-by-step through the process of creating a delicious Vol-au-Vent, with detailed instructions that ensure success.

Master the Creamy Béchamel: Forget lumps! Our detailed guide ensures a silky smooth, restaurant-worthy sauce every time.

Effortless Puff Pastry Shortcut: A time-saving technique to create perfect, crispy pastry shells.

Flavorful Chicken Ragout: Discover how to brown chicken with herbs and white wine to unlock a depth of flavor.

Caramelized Vegetable Symphony: Learn the art of perfectly sautéed leeks, shallots, and garlic for a symphony of taste in every bite.

This recipe is perfect for beginners who want to learn the why and how behind every step. Packed with tips and tricks, you'll gain the confidence to create an impressive Vol-au-Vent that will leave your family and friends wanting more. Bonus! You Can adjust the pastry size to transform this dish into an appetizer, finger food, or a delightful main course.

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Ingredients:

English

1 lb skinless, boneless chicken thighs, cut into cubes
2 shallots, diced
1 large carrot, diced
1 large leek, white part only, diced
1 tbsp Dijon mustard
1 tbsp chopped parsley
2 tsp herbes de Provence
Béchamel Sauce:

5 tbsp unsalted butter, cubed
5 tbsp all-purpose flour
1 cup whole milk
Vol-au-Vent:

2 boxes Pepperidge Farm Puff Pastry sheets or frozen puff pastry rolls (enough for desired number of shells)

Ingrédients

454 g skinless, boneless chicken thighs, coupés en cubes
2 échalotes, émincées
1 grosse carotte, coupée en dés
1 poireau blanc, partie blanche uniquement, coupé en dés
1 c. à soupe de moutarde de Dijon
1 c. à soupe de persil haché
2 c. à café d'herbes de Provence

Sauce Béchamel:

5 c. à soupe de beurre non salé, coupé en cubes
5 c. à soupe de farine tout usage
250 ml de lait entier

Vol-au-Vent:

2 des rouleaux de pâte feuilletée surgelée (quantité suffisante pour le nombre de coque souhaité)