Vol-au-vent at the chicken house

Cook all the vegetables in boiling water except the onion and the mushrooms for about 20 minutes. Drain and reserve. Step 2: Cook the onions and mushrooms in the butter or margarine 3-4 minutes at medium-high heat. Step 3: Add the flour and spices. Mix well and cook 2 minutes over low heat. Step 4: gradually add the broth and milk mixtures stirring constantly to avoid lumps. Step 5: Let thicken until the obtaining of the desired consistency (3 to 5 minutes). Add salt and pepper. Step 6: Add the vegetables and the chicken and cook 2 minutes. Step 7: Grease the vol-au-vent of the sauce.