Creamy Chicken and Mushroom Vol-au-Vent

1.Preheat your oven to 400°F (200°C).

2.Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thick. Use a round cutter to cut out circles (about 4 inches in diameter) and place them on a baking sheet lined with parchment paper. Use a smaller cutter to cut out circles from the center of half of the pastry rounds, creating a ring. Brush the tops with an egg wash (1 beaten egg with a splash of water) if desired for a golden finish.

3.Bake the pastry shells in the preheated oven for about 15-20 minutes or until they are puffed and golden brown. Remove from the oven and let cool slightly.

4.In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

5.Add the sliced mushrooms and diced carrots to the skillet. Cook until the mushrooms are browned and the carrots are tender, about 5-7 minutes.

6.Stir in the diced chicken and cook until no longer pink, about 5-6 minutes.

7.Sprinkle the flour over the chicken mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

8.Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.

9.If using, stir in the heavy cream for added richness, along with the canned peas and dried parsley. Season with salt to taste and cook for an additional 2-3 minutes until heated through.

10.Remove the pastry shells from the baking sheet and carefully remove the inner rings to create a hollow space for the filling. Fill each vol-au-vent shell with the creamy chicken and mushroom mixture.

11.Garnish with freshly chopped parsley before serving.