Total Time
50mins
Prep 15 mins
Cook 35 mins

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!)

Ingredients Nutrition

Directions

  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 ;)!
Most Helpful

3 5

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 Quick and Easy Puff Pastry or Bladerdeeg 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.

4 5

The puff pastry base was a fantastic foundation for the topping. The flavor was wonderful. I did not have red pepper, so I omitted it. In addition, I was about 3 oz. shy of having a full quart of chicken stock and for some reason even though I followed directions my sauce did not thicken. I heated two extra tbls. of butter in a pan and cooked an addition 2 tbls. of flour and added it (Total of 5 then), after which it thickened. I also used leftover chicken from a previous meal, and added a bit of chicken base to make up for the missed flavor from cooking the chicken in the sauce. Great after work meal -- extremely enjoyed by DH!

5 5

We really enjoyed this easy and quick to make dish. I purchased already baked puff pastry shells, which was a time saver for me. As I was out of asparagus and red pepper, I omitted them. The sauce was wonderful and flavourful, very rich, thick and creamy, the vegetables were tender and the chicken was perfectly cooked. I will be making these again and again. Thanks so much for sharing.