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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It looks like a lot of ingredients but, it is very simple to make if you have everything measured, cut ready. Added bonus-you only use one pot. Trust me, this recipe has tons of great flavor. Ingredients:
8 puff pastry shells, such as pepperidge farm |
2 tablespoons extra virgin olive oil |
4 celery ribs, chopped |
3 carrots, chopped |
1 large onion, chopped |
1 bay leaf |
salt & freshly ground black pepper |
1/2 red bell pepper, seeded and chopped |
2 tablespoons butter |
2 tablespoons flour |
1 (32 ounce) container chicken broth (4 cups) |
2 lbs boneless skinless chicken breasts, cut into 1-inch cubes (you could also substitue canned or a store bought rotisserie chicken) |
1 cup heavy cream or 1 cup half-and-half |
10 ounces asparagus, cut into 1-inch pieces |
1 cup frozen green pea |
Directions:
1. Bake the pastry shells according to package directions. (I bake them till they are very golden brown so that the shells don't get too soggy when filled).
2. While the pastry shells bake, in a large, deep skillet, heat the olive oil 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.
3. 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.
4. Stir in the cream and bring just to a boil, then stir in the asparagus and peas and cook for 2 minutes. Season with salt and pepper to taste.
5. Place 2 hollow pastry shells in each bowl and fill with Chicken à la Queen. Cover with pastry shell tops.
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