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.