Place the vol-au-vent on a parchment paper-lined baking sheet. Bake for 8 to 10 minutes.
Meanwhile, mince the HAIKU shiitake mushrooms.
Heat oil in a skillet over medium heat. Add diced chicken and cook for 4 to 5 minutes, until center is opaque and no longer pink.
Add onion and cook for 2 to 3 minutes.
Add mushrooms and cook for an additional 1 to 2 minutes.
Add cream of chicken and mixed vegetables. Cook for 2 to 3 minutes.
Spoon chicken mixture evenly over vol-au-vent.
Creamy Chicken Shiitake Vol-Au-Vent
Prep time: 15 minutes
Cooking time: 9 minutes
Servings: 4 servings