Preheat the oven 180˚C.
place the vol au vent cases in the oven on baking trays and bake according to package instruction.
Drizzle a little oil into a large frying pan over high heat, add the chicken, and bacon and cook for 3 – 4 minutes, stirring to ensure all sides are coloured.
Add the onions, garlic and mushrooms.
Sauté for 5-8 minutes until cooked through and coloured.
Then, quickly stir in the flour and cook for a minute.
Pour in the white wine, chicken stock if using and the cream. Season well and bring the mixture to the boil for 2-3 minutes until it thickens. Remove from the heat. Check the seasoning and add the parsley.
Pour in enough chicken stock to loosen up the sauce and check the seasoning. Keep warm until needed, covered with a lid.
When the vol au vent cases are ready, remove from the oven and place into the serving dishes.
Ladle the chicken mixture into the cases and serve immediately with some salad leaves or your favourite side.
