1 large onion chopped
200g diced chicken breast
100g chopped bacon
100g chopped mushrooms
White sauce (bechamel):
1/2c plain flour
Preheat over to 180C and line a baking tray with baking paper. Place vol au vent cases onto the tray.
Heat 20g butter in a large frying pan on medium heat.
Add onion and cook for 2 minutes or until softened and clear.
Increase heat to medium-high and add chicken, bacon and mushrooms.
Cook, stirring occasionally until chicken is cooked through and liquid has evaporated.
Meanwhile heat butter in a saucepan on medium until butter is melted and foaming. Add flour and cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles.
Slowly add milk, 1/4 cup at a time, whisking constantly to prevent lumps forming.
Cook, stirring, for a further 5 minutes or until sauce boils and thickens. heat.
Add white sauce to the chicken/mushroom/bacon mixture and combine.
Taste and add any salt pepper as required.
Divide the mixture between the vol au vent cases and bake in oven for 15 minutes.