Vol-au-vent Chicken

Serves 3

Sauce

1 litre milk

1 medium carrot, chopped into large pieces

1 onion, quartered

6 black whole peppercorns

Mix milk, carrot, onion and peppercorns in a pot. Bring to a boil, stirring regularly so not to burn the milk.  Lower to a simmer for 20 minutes. Once done, remove carrots, onions and peppercorns.

3 chicken breasts, cubed

2 cans whole mushrooms

2 tbsp cornstarch

6 vol-au-vent pastries.

Preheat oven to 400.  Cook chicken in large skillet.  Once done, add mushrooms.  When the oven is ready, cook the vol-au-vent pastries until they are golden, about 20 minutes.  

Add flavoured milk to chicken and mushrooms.  Bring to a boil and simmer for 15 minutes.  Mix a bit of water with cornstarch and add to mixture.  

Serve chicken mixture over vol-au-vent pastries.