INGREDIENTS

6 to 8 vol-au-vent

1 or 2 diced carrots

1 diced celery branch

1 diced potato

1/2 cup frozen peas

3 tbsp margarine or butter

3 tbsp flour

1 cup chicken broth

1 cup milk

1/2 cup chicken cooked in dice

1/2 cup mushrooms

1 diced onion

1 pinch savory

1 pinch rosemary

1 pinch thyme

1 tbsp parsley

Salt and pepper

PREPARATION

Step 2

Cook onions and mushrooms in butter or margarine for 3-4 minutes over medium-high heat.

Step 3

Add the flour and spices. Mix well and cook for 2 minutes over low heat.

Step 4

Gradually add broth and milk mixed, stirring constantly to avoid lumps.

Step 5

Allow to thicken until the desired consistency is obtained (3 to 5 minutes). Salt and pepper.

Step 6

Add vegetables and chicken and cook for 2 minutes.

Step 7

Garnish the vol-au-vent sauce.