CHICKEN A'LA QUEEN (Rachel Ray)

By curly

Ingredients

• 8 puff pastry shells (Pepperidge Farm)
• 2 Tbsps extra-virgin olive oil
• 4 ribs celery with leafy tops, chopped
• 3 carrots, chopped
• 1 large onion, chopped
• 1 bay leaf
• Salt and freshly ground pepper
• 2 Tbsps butter
• 2 Tbsps flour
• One 32-oz container (4 cups) chicken broth
• 2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
• 1 cup heavy cream or half and half
• 1 small bunch (about 10 oz) asparagus, trimmed & cut on a diagonal, 1-inch pieces
• 2 cup frozen peas
• 3 Tbsps chopped fresh tarragon

Preparation

Step 1

Bake the pastry shells according to package directions.

While the pastry shells bake, in a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium to medium-high heat.

Stir in the celery, carrots, onion and bay leaf, season with salt and pepper and cook, stirring frequently for 5 minutes.

Push the vegetables to the side of the pan, add the butter and melt. Whisk in the flour and cook for 1 minute.

Whisk in the chicken broth, add the chicken and bring to a boil. Reduce the heat and simmer for 8 minutes.

Stir in the cream and bring just to a boil, then stir in the asparagus, peas and tarragon and cook for 2 minutes.

Season with salt and pepper to taste. Place 2 hollow pastry shells in each bowl and fill with Chicken a’la queen. Cover with pastry shell tops.