Vol-au-Vent with Chicken (Koninginnenhapje)
This Belgian classic features tender chicken and delicate meatballs in a silky cream sauce, served inside airy puff pastry shells. By poaching the meat in a homemade stock and using a traditional roux, you create a luxurious meal in about 3.5 hours that serves 4 people perfectly.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
What Makes This Sauce So Silky and Rich?
Traditional French technique uses a 'velouté' base, which means 'velvety.' By whisking concentrated chicken stock into a butter and flour roux, you create a smooth sauce that feels like silk on the tongue.
Professional chefs know that roasting the chicken bones first creates deep browning. This browning adds a savory 'umami' punch to the stock that you simply can't get from a store-bought carton.
Food science shows that finishing the sauce with heavy cream at the very end adds a luxurious mouthfeel. The fat in the cream balances the salt and spices, making every bite taste like a celebration.
Ingredients
Recipe yields 4 servings
For the Stock and Chicken
| Amount | Ingredient | Notes |
|---|---|---|
| 1.5 kg (3.3 lbs) | Whole chicken | cleaned and portioned; reserve carcass |
| 100 g (1 medium) | Leek | white part only, diced |
| 100 g (1 large) | Carrot | diced |
| 80 g (2 pieces) | Celery stalks | diced |
| 2 pieces | Bay leaves | whole |
| 5 g (3 sprigs) | Fresh thyme | fresh |
For the Meatballs
| Amount | Ingredient | Notes |
|---|---|---|
| 300 g (10.5 oz) | Veal mince | cold and lean |
| 50 g (1 medium) | Egg | for binding |
| 30 g (2 tbsp) | Whole milk | cold |
| 1 pinch | Nutmeg | freshly grated |
For the Sauce and Pastry
| Amount | Ingredient | Notes |
|---|---|---|
| 500 g (1.1 lbs) | Puff pastry | cold, all-butter recommended |
| 2 pieces | Egg yolks | for glazing pastry |
| 300 g (10.5 oz) | Button mushrooms | cleaned and quartered |
| 75 g (3 pieces) | Shallots | finely minced |
| 100 g (7 tbsp) | Unsalted butter | European style |
| 50 g (1/3 cup) | All-purpose flour | sifted |
| 100 g (1/2 cup) | Dry white wine | Belgian Chardonnay preferred |
| 200 g (3/4 cup) | Heavy cream | 35% fat content |
| 15 g (1 bunch) | Flat-leaf parsley | chopped for garnish |
Instructions
Build the Flavor Base
- 1
Roast the Carcass (The Flavor Secret)
Roast the chicken carcass at 400°F / 200°C for 20 minutes. This deep browning creates a savory base that makes your stock taste much richer than store-bought versions.
- 2
Simmer the Stock
Simmer the roasted bones with vegetables in 2.5L of water for 2 hours. Keep it at a gentle bubble (around 190°F / 88°C) and skim the top so the broth stays crystal clear.
- 3
Poach the Chicken
Strain the stock and boil it until it reduces by half. Gently cook your chicken pieces in this liquid until they reach 165°F / 74°C; this keeps the meat juicy and tender.
Prepare the Fillings
- 4
Roll the Meatballs
Mix the veal, egg, milk, and nutmeg gently. Roll into marble-sized balls and chill; cold meat stays together better when you drop them into the hot liquid to cook.
- 5
Bake the Pastry
Cut your cold pastry into circles and brush the tops with egg yolk. Bake at 400°F / 200°C until they are tall and golden brown, which creates that famous 'flight in the wind' light texture.
The Final Sauce
- 6
Make the Roux
Melt butter and whisk in flour for 2 minutes. This 'toasts' the flour so your sauce tastes nutty rather than like raw dough.
- 7
Thicken the Velouté
Slowly pour your hot stock into the flour mixture while whisking. Simmer for 10 minutes until the sauce is thick enough to coat the back of a spoon.
- 8
Combine and Serve
Sauté mushrooms and shallots, then stir them into the sauce with the chicken, meatballs, and cream. Fill your warm pastry shells and top with parsley for a bright finish.
Tips & Tricks
If your puff pastry is flat and greasy: Keep the dough very cold until the moment it goes in the oven. If the butter stays solid, it will create steam that puffs the layers up high.
If the meatballs feel rubbery: Mix the meat very gently with your fingertips. Over-mixing makes the proteins too tight; a light touch keeps them soft and tender.
If the sauce is too watery: Let it simmer on low heat without a lid for a few extra minutes. This lets the water evaporate so the sauce becomes thick and creamy.
Frequently Asked Questions
Can I make the Vol-au-Vent filling ahead of time?
Yes! You can make the chicken and meatball filling up to 3 days early. The flavors actually get better as they sit. Just keep the pastry shells in a dry spot at room temperature so they stay crunchy.
What if I don't have veal for the meatballs?
No problem! You can use a mix of ground pork and chicken instead. The goal is to use a light-colored meat so the sauce stays looking bright and creamy.
Why did my puff pastry shells tilt or rise unevenly?
This usually happens if the egg wash drips down the sides. It acts like glue and stops the layers from growing. Only brush the very top of the pastry to let it rise straight up.
Can I use store-bought rotisserie chicken to save time?
You can, but you'll miss the deep flavor of the homemade stock. If you're in a rush, use high-quality boxed stock and simmer it with some fresh veggies for 20 minutes first to boost the taste.