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Bring the chicken stock to a boil. CHOP the chicken in pieces and cook them in the hot chicken stock for 5 minutes, depending on the size of the chicken pieces.
REMOVE from the chicken stock and let them cool off a bit before you chop them into really small pieces. SET the chicken stock aside in a measuring cup, or use a second medium-sized pan.
PEEL and finely chop the onion. CHOP the mushrooms and scallions into thin slices. PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
HEAT butter in a medium-sized pan, saute the onion for a minute. Add the mushroom slices and saute 5 minutes more on medium-high heat. STIR in the all-purpose flour and mix well, let it cook 1 to 2 minutes more.
POUR in the chicken stock and the chicken pieces. Let it come to a boil and then turn down the heat, POUR in the cream let it simmer a few minutes more until you've reached the desired thickness.
Meanwhile use a pairing knife to cut the small round top off the vol au vents. HEAT the vol au vents in the over for a few minutes. Bring the ragout to taste using pepper and salt. Garnish with sliced scallions.