- Cook carrots and celery in a little water until tender. Drain and reserve.
- Fry mushrooms in oil in a skillet over medium-high heat.
- Add all vegetables and chicken to the bechamel sauce, and heat through.
Serve chicken bechamel sauce on vol-au-vent shells. Any leftover sauce can be used to make chicken lasagna or chicken spinach puff pastries (see recipes on IGA.net).