Vol au Vent with creamy Chicken & Mushroom suace

Source: This is similar, Aunty

Ingredients
1 package pastry sheet
1 Onion, diced
1 lb Chicken breast, diced
1 lb Mushrooms, diced
1 C dry white wine or 1/2 C brandy (substitute with sweet sherry)
4 tbsp Butter
4 tbsp flour
1 pint of heavy cream

Directions

• Let the dough defrost on the countertop. When it is soft enough, unfold it.
• Melt 4 Tbsp butter over low heat and add in 4 Tbsp flour. Combine and cook for 2-3 minutes for a white roux. Empty into a bowl.
• Preheat oven to 450 degrees
• Brown onions until almost caramelized.  Cut chicken while onions are cooking into bite size pieces. Scoop out onions into a bowl.  Cook mushrooms over medium heat until browned. Scoop out into onion bowl.
• Over medium heat cook the chicken, do not overcook. Salt to taste.
• Place the pastry sheets on top of each other. Using a pastry cutter or the bottom of a glass, cut circles into the top layer of the pastry sheet (be sure not to cut all the way through). Cut squares around the circles, forming different pieces. Place into oven on a flour dusted cookie sheet for 15 minutes.
• Add 1/2 C of brandy and simmer for 3-4 minutes, scraping up any browned bits. Add the heavy cream and bring to simmer, do not boil. Add in the roux and stir until thick.

Comments: First time making it.  Turned out really well despite time constraints, not having a bottle opener, and making half of it up as I went along. He has to run to CVS to get a cork screw XD

I updated this recipe to replace "1 C wine" with 1/2C brandy.