Chicken, Mushroom and Gruyère AOP Vol-au-Vents

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Displaying: Main Dishes | Le Gruyère AOP

Preparation: 40 minutes  |  Cooking Time: 20 Minutes |  Serves 4 |

A vol-au-vent is a hollow French baked puff pastry casing. It’s served with a (usually creamy) savoury filling. These  can vary from appetizer to meal-sized. In French, the small appetizer-sized ones are called bouchées.


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


  1. In a saucepan melt 50g 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 the 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 Gruyère AOP.
  6. Preheat the oven to 200°C.
  7. Cut the chicken breasts (or the leftover chicken) into small pieces.
  8. Quickly rinse the mushrooms under running water and quarter.
  9. In a deep-sided frying pan, cook the chicken in 20g of butter before adding the mushrooms and cooking them over a low heat. Season.
  10. Spoon the 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.

Recipe Pro Tips:

  • For a 100% plant-based version, replace the chicken with a mixture of seasonal vegetables
Tags Easy
Comfort Food
Le Gruyère
Main Course
Cheese used in this recipe:
Le Gruyère AOP®Le Gruyère AOP®

A hard cheese that is nutty, sweet and versatile.