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.
Vol-au-vent au poulet, sauce crémeuse aux shiitakes
Préparation : 15 minutes
Cuisson : 9 minutes
Portions : 4 portions