Vol-au-vent au poulet, sauce crémeuse aux shiitakes

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.