Chicken a La Queen ;)

READY IN: 50mins
Recipe by Mommy Diva

This is a scrumptious dish I got from the Rachel Ray show. I think she made it faster, but I take a bit longer in the kitchen. ;) I also added 1 - 2 tsp poultry seasoning,sprinkle of creole seasoning,salt and pepper to taste in my attempt at this. (for ZWT3 - Southern spin on a chicken pot pie- comfort food!)

Top Review by puppitypup

We liked this dish, but felt that the wine overpowered the sauce. I would make again cutting the amount of wine and increasing the chicken stock. I did as the last reviewer suggested and used leftover chicken and added bullion. I used chef #37305's recipe #31504 for the puff pastry. I had to leave out the asparagus as hubby won't eat it. Thank you for posting Mommy Diva, sorry Rachel! Made for Beverage Tag, please see my rating system.

Ingredients Nutrition


  1. Preheat oven as directed on package for pastry.
  2. Place pastry shells on a non-stick baking surface then place in oven.
  3. Bake pastries until golden.
  4. Remove from oven and let cool.
  5. In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
  6. Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
  7. Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
  8. Add the red bell pepper and cook for an another 2-3 minutes.
  9. Push the veggies to the edge and add the butter to the center of the pan.
  10. Once melted, add the flour and cook for about a minute.
  11. Whisk in white wine, chicken stock and cream.
  12. Bring to a simmer then add the chicken pieces.
  13. Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
  14. Add peas and tarragon and stir to combine. Add salt and pepper to taste.
  15. Place 2 shells on each dinner plate and fill each shell with the chicken mixture. Place pastry lid on top and garnish with a sprig of tarragon.
  16. Enjoy ;)!

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