Dinner

Poultry Vol-au-Vent with Mushroom Duxelles, Tarragon Cream & Peas

Name: Poultry Vol-au-Vent with Mushroom Duxelles, Tarragon Cream & Peas
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Ingredients: Two 3-inch frozen puff pastry vol-au-vent shells (thawed according to package); 12 oz boneless, skinless chicken breast, cut into ½-inch cubes; Kosher salt and cracked black pepper; 6 oz cremini mushrooms, finely minced (duxelles); 2 oz shiitake mushrooms, finely minced; 2 tbsp unsalted butter (divided: 1 tbsp for duxelles, 1 tbsp for sauce); 1 small shallot, minced; 1 clove garlic, minced; ½ cup dry white wine; ½ cup heavy cream; ¼ cup chicken stock; 1 tsp fresh tarragon, chopped (or ¼ tsp dried); ½ cup fresh or frozen peas; 1 tsp Dijon mustard; 1 tsp fresh lemon juice; Fleur de sel and micro chervil for garnish

A showstopper that feels indulgent but is entirely achievable: store-bought puff pastry shells are filled with tender chicken and a finely minced mushroom duxelles folded into a delicate tarragon-cream sauce, studded with sweet peas. It's the kind of composed, French bistro dish that impresses without requiring pastry skills—just confident sautéing and sauce work.

890calper serving 48gprotein 40gcarbs 56gfat 10min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this