Bake the vol-au-vents according to packet instructions.
Meanwhile, heat a pan on a medium heat and spray with 1 kcal spray.
Add your diced chicken breast and cook until white throughout and brown on each side.
While you are waiting for the chicken to cook, add the flour to a small bowl and mix in 1-2 tablespoons of water until fully disolved. Stir the chicken stock into the flour mixture.
Remove the chicken from the pan and set aside.
Add the pan back to the heat and spray again with 1 kcal spray.
Add the mushrooms to the pan and cook until starting to brown.
Add in the garlic and cook for one 1 minute.
Pour in the chicken stock and bring the sauce to a simmer.
Stir in the light cream cheese and stir until the sauce is smooth and starting to thicken.
Taste and season with salt and black pepper.
Add the chicken back in to the pan and heat for 2-3 minutes.
Stir in the chopped parsey and serve 1/4 of the chicken mixture over 2 vol-au-vent cases per serving.