Chicken Avocado And Mushroom Stuffed Vol-Au-Vents - cooking recipe

Ingredients

4 (12 1/2 cm) pastry vol-au-vent cases (read note above with regards to the ones used in the photo.)
olive oil
700 g chicken breasts, cut into chunks
3 garlic cloves, crushed
300 g mushrooms, sliced thinly
1 leek, sliced thinly
1 (60 g) packet cream of chicken soup (The one I buy makes up 1 liter)
2 cups milk
1 cup chicken stock or 1 cup vegetable stock
1 teaspoon dried tarragon
1 large avocado, chopped

Preparation

Pre-heat oven to 180 degrees Celsius.
Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
I served our with honeyed carrots and buttered spinach.