Step 1

Heat butter in pan and cook chicken until slightly brown. Remove from pan.

Step 2

Add onion to pan and cook until soft. Add the celery and mushrooms, stirring for 3-4 minutes.

Step 3

Sprinkle flour over the vegetables and stir in slowly, add chicken stock and stir until sauce thickens and boils.

Step 4

Mix in cream and chicken, and season with pepper.

Step 5

Spoon mixture into vol au vent cases and sprinkle with tasty cheese. Garnish with capsicum, if desired.

Step 6

Bake at 180C for approximately 15 minutes.