Creamy chicken and mushroom vol au vents

NZ Woman's Weekly 9/12/2007

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Heat a little oil in a frying pan and pan-fry finely diced button mushroom for 3 to 5 minutes or until browned, then remove to one side.
Add the diced chicken to the pan with a little more oil, if necessary. Stir-fry chicken for 5 minutes to brown. Add crushed garlic and cream to pan and simmer gently for 5 to 10 minutes or until cream is reduced and thickened.
Heat oven to 180 degC. Stir mushrooms and parsley into creamy chicken mixture. Spoon filling into vol au vent cases and bake for 5 minutes. Serve hot.