- 4
Ingredients
- 8 ounces puff pastry shells, such as Pepperidge Farm
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 ribs celery with leafy tops, chopped
- 3 carrots, chopped
- 1 large onion, chopped
- 1 bay leaf
- Salt and freshly ground pepper
- Half of a red bell pepper, seeded and chopped
- 3 tablespoons butter
- 2 tablespoons flour
- 1 32 ounce container (4 cups) chicken broth
- 2 pounds skinless, boneless chicken breast, cut into 1-inch cubes
- 1 cup heavy cream or half-and-half
- 1 small bunch (about 10 ounces) asparagus, trimmed and cut on a diagonal into 1-inch pieces
- 1 ounce green peas
- 3 tablespoons 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. Add the red bell pepper and cook for 2 minutes. Push the vegetables to the side of the pan, add the butter to the pan 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.
Tip
PAIR WITH
Faiveley Bourgogne Rouge 2004 (France)
Tip
Frozen assets
Double the filling and freeze half in individual containers to take to work or school for lunch.