Coronation chicken vol-au-vents are crisp, flaky puff pastry cases filled with creamy curried chicken, a classic British party-food combination inspired by coronation chicken. The cool, gently spiced filling contrasts with the warm, golden pastry, making these little bites easy to serve as a starter or buffet snack.
Ingredients
- 12 frozen, unbaked mini vol-au-vent cases, about 1.1 lb (500 g), or 12 ready-baked cases
- 1 lb (450 g) boneless, skinless chicken breast
- 4 cups (950 ml) low-sodium chicken broth, for poaching
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) plain Greek yogurt or sour cream
- 1 tablespoon (15 ml) mango chutney
- 1½ teaspoons mild curry powder
- 1 teaspoon (5 ml) fresh lemon juice
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon black pepper
- 2 tablespoons (20 g) dried apricots, finely chopped
- 1 tablespoon (8 g) sliced almonds, toasted, plus extra to garnish (optional)
- 1 tablespoon (3 g) chopped fresh cilantro or parsley, for garnish (optional)
Instructions
- Bake the pastry cases. Heat the oven according to the pastry package directions, typically 400°F (200°C). Arrange frozen, unbaked cases on a baking sheet and bake as directed, usually 15–20 minutes, until well risen and deeply golden. If using ready-baked cases, warm them for 3–5 minutes if desired. Set aside to cool slightly. Follow the package directions if they specify a different temperature or bake time.
- Poach the chicken. While the pastry bakes, put the chicken breasts in a saucepan in a single layer and add the broth. Bring just to a gentle simmer, then lower the heat and cover. Simmer gently for about 12–15 minutes, depending on thickness. Check the thickest part with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Avoid a hard boil, which can make the meat tough.
- Cool and cut the chicken. Transfer the cooked chicken to a clean plate and let it cool until easy to handle, about 10 minutes. Cut it into small, even cubes, around ¼ inch (6 mm), so the filling fits neatly in the pastry cases. Discard the poaching broth or reserve it promptly for another use; do not leave cooked chicken at room temperature for more than 2 hours.
- Mix the coronation sauce. In a medium bowl, stir together the mayonnaise, yogurt, mango chutney, curry powder, lemon juice, salt, and pepper. Taste and adjust the curry, lemon, or salt gradually. The sauce should taste lively and lightly spiced, not overwhelmingly sweet or hot.
- Finish the filling. Fold the chicken, chopped apricots, and toasted almonds into the sauce until evenly coated. If the mixture seems too thick, stir in a teaspoon of water or broth; if it seems loose, add a little more chicken. Keep the filling chilled if you are not assembling the cases immediately.
- Fill and garnish. Spoon the chicken mixture into the pastry cases just before serving, allowing a generous mound without overfilling. Finish with a few almonds and a pinch of cilantro or parsley, if using. Serve promptly while the pastry is crisp.
Tips
- Keep the pastry crisp: Fill the cases shortly before serving. Moist filling can soften puff pastry if it sits for too long.
- Use cooked chicken if convenient: Substitute 3 cups (about 450 g) chopped cooked chicken. Skip poaching, but make sure the chicken has been handled safely and is chilled before mixing.
- Adjust the spice carefully: Curry powders vary in strength. Start with the listed amount, then add more in small increments; a little extra chutney can balance a particularly punchy blend.
- Toast nuts only if serving them: Almonds add crunch, but omit them for a nut-free version. Check packaged pastry and chutney labels for allergen information as needed.
Serving Suggestions
Serve the vol-au-vents as a first course, afternoon tea bite, or part of a buffet with cucumber sandwiches, a leafy salad, or fresh fruit. They are rich enough to pair well with simple, crisp accompaniments rather than another creamy dish. For a party, arrange them on a platter and garnish just before guests arrive; keep any remaining filling refrigerated and replenish the platter in small batches.
Variations
For a milder filling, use 1 teaspoon curry powder and add a little more lemon juice. For more heat, choose a hot curry powder or add a pinch of cayenne. Replace dried apricots with 2 tablespoons (20 g) golden raisins or chopped dried mango; these keep the characteristic sweet-savory balance, though dried mango may make the filling sweeter.
To make the filling without dairy, replace the yogurt with an equal amount of additional mayonnaise or an unsweetened dairy-free alternative. For a vegetarian version, use 3 cups (about 450 g) cooked, diced chickpeas instead of chicken; the texture will be firmer and the flavor more earthy. You can also serve the same filling in larger vol-au-vent cases as a light lunch.
Storage and Reheating
For the best texture, store the chicken filling and pastry cases separately. Refrigerate the filling in a covered container within 2 hours of cooking or preparation; use it within 3–4 days. Keep baked cases in an airtight container at room temperature for up to 1 day, following the pastry package guidance. Once filled, refrigerate leftovers within 2 hours and eat within 1 day, though the pastry will soften.
Refrigerated chicken filling can be served cold in these vol-au-vents, so reheating is not necessary. If you want to warm the chicken mixture, heat it in a saucepan, stirring, until it reaches 165°F (74°C) throughout, then cool it briefly before filling. Warm pastry cases separately in a 350°F (175°C) oven for about 5 minutes; do not microwave them, as they can turn soft.
Frequently Asked Questions
Can I make coronation chicken vol-au-vents ahead?
Yes. Make the chicken filling up to 1 day ahead and keep it covered in the refrigerator. Bake or warm the cases separately, then fill them shortly before serving so they remain crisp.
Can I use rotisserie chicken?
Yes. Remove the skin and bones, then measure about 3 cups (450 g) of chopped meat. Since rotisserie chicken is already seasoned, taste the filling before adding all the salt.
What if I can’t find vol-au-vent cases?
Use ready-made puff pastry shells if available, or serve the filling in small baked puff pastry squares or tartlet shells. Check package directions because sizes and baking times differ.
Can these be served cold?
Yes. Coronation chicken is commonly served chilled, and the filling can go straight from the refrigerator into fully baked, cooled cases. Avoid filling warm pastry with cold mixture if you want to keep the cases crisp.
Can I freeze the filling?
It is better not to: mayonnaise-based sauce may separate or become watery after thawing, and the pastry does not freeze well once filled. Freeze plain cooked chicken separately if needed, thaw it in the refrigerator, then make the sauce fresh.
Related
- Scientific Name of Eggplant: Species and Plant Facts
- Best Asian Eggplant Varieties for Your Garden and Kitchen
- Eggplant Parmesan No Fry: Crisp, Oven-Baked Layers
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).