Creamy Chicken and Mushroom Vol-au-Vent
€16.35
Portion (1 person)
About this dish
A classic Belgian dish featuring tender poached chicken and small veal meatballs in a velvety cream sauce. The sauce is seasoned with nutmeg and finished with heavy cream and egg yolks for a rich, smooth texture. Sautéed button mushrooms add an earthy flavor, all served alongside crisp, flaky puff pastry. This meal is ready to heat and serve for a traditional and filling lunch or dinner. ⚠️ Allergens: Contains dairy (cream, butter), eggs (yolk, pastry wash), and gluten (puff pastry, flour).
Reviews
"Wow that vol-au-vent was absolutely delicious! Crispy pastry and creamy sauce that's not too heavy. Wonderful with fries. Perfect for when you don't feel like cooking after work. Kids loved it too. Large portion, very filling. Definitely order it!"
About Mr. Saucy
Mr. Saucy delivers restaurant-quality ready-made meals with an elevated culinary experience. Our dishes showcase fusion elements and bold, flavor-forward approaches inspired by classical European culinary traditions and global cuisines.
Each dish is carefully prepared by skilled chefs and delivered fresh to your door in tamper-proof sealed containers—ready to heat and enjoy. Microwavable, freezer-safe, and resealable for convenient storage. No prep work, no cleanup, just authentic restaurant flavors at home.
Easy ordering: Place your order up to 48 hours before delivery.
Serving: Bruges, Damme, and Knokke-Heist, Belgium
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
How to Heat & Serve
Oven Method (Recommended)
160°C for 25 minutes
Transfer the chicken and sauce to an oven-safe dish (the plastic container cannot go in the oven). Cover tightly with aluminum foil to prevent the cream sauce from drying out. Heat at 160°C for 20-25 minutes until steaming hot throughout. For the puff pastry: place on a baking sheet and heat at 180°C for 8-10 minutes until golden and crispy. For an elegant presentation, serve directly from the oven dish at your table—very traditional Belgian style.
Microwave Method
Medium power for 6 minutes
Open the container lid and place it loosely back on top (not sealed tight—this allows steam to escape while retaining moisture). Microwave on medium power (50-70%) for 5-6 minutes until the sauce is steaming hot and bubbling gently. Stir halfway through to ensure even heating. Let stand for 1 minute before serving. The puff pastry should be heated separately in an oven for best texture.
Why Choose Our Chef-Prepared Vol-au-Vent
Authentic Vol-au-Vent requires mastering the classical French velouté technique—whisking a perfectly balanced roux with homemade chicken stock reduced from roasted bones. Our chef spends 3.5 hours poaching whole chickens with aromatics, roasting bones for deep umami flavor, hand-rolling veal meatballs, and tempering egg yolks into the cream sauce without curdling. This level of precision and traditional technique is nearly impossible to achieve in a home kitchen without professional training and hours of active cooking time.
Skip the complex multi-step preparation of making stock from scratch, creating a stable roux, and the delicate process of finishing with cream and egg yolks. Still serve the authentic Belgian Koninginnenhapje that would earn approval from grandmothers in Brussels. Just 25 minutes from fridge to a restaurant-quality Belgian classic. Perfect for impressing dinner guests who appreciate traditional European cuisine, or for a comforting weeknight meal when you want something truly special. The rich, velvety sauce and tender chicken showcase why this dish has been a Belgian favorite for generations—comfort food elevated to an art form.
Frequently Asked Questions
How do I reheat this Vol-au-Vent with Chicken?
For microwave: Open lid and place loosely back on container. Heat on medium power (50-70%) for 5-6 minutes until steaming hot throughout. For oven: Transfer to oven-safe dish, cover with foil, and heat at 160°C for 20-25 minutes. The puff pastry can be crisped separately at 180°C for 8-10 minutes.
How long will this stay fresh in my fridge?
Keep in the original resealable container at 4°C or below. Stays fresh for 4-5 days from delivery. The cream-based sauce maintains its velvety texture when properly refrigerated. Always check that the sauce smells fresh and the chicken remains firm before reheating.
Can I freeze this?
Yes, the container is freezer-safe. Seal tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The cream sauce may separate slightly when frozen—simply whisk gently while reheating to restore the silky texture. Freeze puff pastry separately for best results.
What's the actual portion size?
Each order contains 2 main course portions packaged together in one container. Serves 2 people as a complete, satisfying meal. Each portion includes generous amounts of chicken, veal meatballs, mushrooms in cream sauce, plus puff pastry. This is a substantial Belgian main course, not a light dish.
Does this contain dairy, gluten, or eggs?
Yes, this contains all three major allergens. Dairy: heavy cream and butter in the sauce. Gluten: all-purpose flour in the roux and puff pastry. Eggs: egg yolks enriching the sauce and egg wash on the pastry. Not suitable for those with dairy, gluten, or egg allergies.
What should I serve this with?
Pairs beautifully with a crisp Belgian white wine like Chardonnay—the buttery notes complement the cream sauce perfectly. Alternatively, try a Belgian Tripel beer; the slight sweetness balances the savory richness. For non-alcoholic, sparkling apple cider cuts through the velvety sauce while honoring Belgian tradition.
Is this fully cooked?
Yes, this meal arrives fully cooked and ready to heat. The chicken is perfectly poached, veal meatballs are cooked through, and the velouté sauce is professionally prepared. No prep, no cooking required—just reheat in your microwave or oven and enjoy authentic Belgian cuisine in minutes.
Why is the puff pastry separate?
Professional technique: keeping the pastry separate from the creamy sauce preserves its signature flaky, crispy texture. If stored together, the pastry would become soggy. Heat the pastry separately in the oven at 180°C for 8-10 minutes for that perfect golden crunch that defines authentic Vol-au-Vent.
Storage & Freshness
Refrigeration
Keep in the original resealable container in the refrigerator at 4°C or below. The container is designed to seal tightly, so there's no need to transfer to another dish or use plastic wrap. Stays fresh for 4-5 days from delivery. Store the puff pastry separately in its packaging at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing
The container is freezer-safe for convenient meal prep. Seal the container tightly and freeze for up to 2 months. Freeze the puff pastry separately in a freezer bag. Thaw both overnight in the refrigerator before reheating. Note: cream-based sauces may separate slightly when frozen—simply whisk gently while reheating to restore the silky, velvety texture that makes this dish special.
Shelf Life
Best consumed within 5 days of delivery.
Perfect Pairings
- •Belgian Chardonnay or white Burgundy—the buttery, oak-aged notes mirror the richness of the cream sauce while the acidity cuts through the velvety texture
- •Belgian Tripel beer like Westmalle—the slight sweetness and effervescence balance the savory chicken and mushrooms while cleansing the palate between bites
- •Dry Riesling from Alsace—the crisp acidity and mineral notes provide a refreshing contrast to the rich, egg-enriched sauce
- •Sparkling apple cider (non-alcoholic)—honors Belgian tradition while the bubbles and fruit notes cut through the cream sauce beautifully
- •Champagne or Crémant for special occasions—the celebration-worthy pairing that elevates this classic Belgian dish to fine dining status