Chicken Liver Vol-Au-Vents

Total Time
Prep 15 mins
Cook 0 mins

Pastry shells filled with delicious chicken livers. Easy to make.

Ingredients Nutrition


  1. Bake the pastry according to package directions.
  2. Meanwhile, melt the butter in a skillet. Add the chicken livers and saute gently for 3 to 4 minutes, until lightly browned. Remove from the skillet.
  3. Add the onion to the skillet and saute until softened.
  4. Add the mushrooms and saute for 1 to 2 minutes.
  5. Stir in the flour, then the broth. Simmer, stirring, for about 5 minutes. Remove from the heat and stir in the chicken livers.
  6. Remove the "lids" from the pastry shells and spoon the filling into the shells.
  7. Sprinkle with the cheese.
  8. Replace the lids and serve.
Most Helpful

Very good! I quartered my livers and sliced the mushrooms instead of chopping them, and added a bit of salt and pepper. I made half the recipe and did use the chicken broth. I've always loved chicken liver! Made for Spring Photo Tag.

Kerfuffle-Upon-Wincle March 24, 2013

hello catnip46, what a nice dish! I served these for a luncheon and they were wondeful. :) I tweaked the recipe slightly and I hope you won't mind - I used a large onion with 4 button mushrooms (personal preference). I used Brandy instead of chicken broth and if more liquid was needed I used the chicken broth. The vol-au-vents were just lovely and then after I filled them I used the Parmesan cheese and parsely. thank you so very much for posting - I love chicken livers and will add this one to my cookbook. thanks, a lot - Manami :)

Manami June 28, 2010