Roast chicken and mushroom vol au vent

Ingredients 

6 homemade butter vol-au-vent ready to fill

300 g leftover roast chicken

125 g button mushrooms

1/2 onion

2 tbsp olive oil

2 sprigs fresh chives

50 g butter

50 g flour

50 cl milk

30 g grated Parmesan cheese

salt and pepper

Preparation:

Wash and cut the button mushrooms into small pieces. Set aside

Remove the skin from the chicken and cut into small pieces. Set aside.

Chop the onion. Set aside.

Chop the chives and set aside.

Brown the mushrooms and onion in the olive oil.

Cook the mushrooms for 5 minutes over a low heat, then add the chicken pieces and chives.

Simmer over a low heat for 5 minutes. Season to taste.

Prepare a béchamel sauce in a saucepan: melt the butter and add the flour. When the mixture is smooth, pour in the milk a little at a time while stirring. 

Add the Parmesan and season to taste.

Place the vol-au-vents in the oven at 170° for 6 to 8 minutes.

Arrange the vol-au-vents just before serving.