scm-chicken-mushroom-gruyere--product stage PDP

Chicken, Mushroom and Gruyère AOP Vol-au-Vents

The ultimate comfort food recipe!

  • Main course
  • Recipes
Preparation time Approx. 40 minutes
Cooking time Approx. 20 minutes
Total time Approx. 60 minutes


Makes 4 servings
200 g Le Gruyère AOP, grated by hand
2 chicken breasts (or leftovers from a roast chicken)
100 g button mushrooms
4 vol-au-vent cases
70 g butter
50 g flour
500 ml milk
1 egg yolk
20 g cream
10 ml of lemon juice
freshly ground pepper
flat leaf parsley


    1. In a saucepan melt 50 g butter, tip in the flour and stir briskly with a wooden spoon or a spatula until a large ball forms. 

    2. Add the cold milk all at once and bring to a boil, stirring continuously until the sauce thickens. 

    3. Season and add a pinch of nutmeg. 

    4. Add the egg yolk.  

    5. While stirring continuously, add first the cream and then the grated Le Gruyère AOP. 

    6. Preheat the oven to 395°F (200°C). 

    7. Cut the chicken breasts (or the leftover chicken) into small pieces.  

    8. Rinse the mushrooms under running water and quarter.  

    9. In a deep-sided frying pan, cook the chicken in 20 g of butter before adding the mushrooms and cooking them over a low heat. Season. 

    10. Spoon the chicken and mushroom mixture into the sauce, add the lemon juice and combine everything carefully.  

    11. Keep the filling at room temperature.  

    12. Heat the vol-au-vent cases in the oven for about 10 minutes (careful not to let them burn) and then fill them.  

    13. Decorate with a sprig of parsley and serve immediately on warmed plates.  

  1. Tips for this recipe 

    • If you prefer, this recipe is equally delicious with a vegetarian filling. Simply replace the chicken with your choice of vegetables.