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!)
- 8 puff pastry shells (recommended brand Pepperidge Farms Since most puff pastry shells come in packages of six, buy two, a)
- 3 stalks celery ribs, thinly sliced on a long angle
- 1 large onion, finely chopped
- 2 carrots, thinly sliced on a long angle
- 1 bay leaf (fresh or dry)
- 1⁄2 red bell pepper, thinly sliced into strips
- salt & freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 cup white wine
- 1 quart chicken stock
- 1 cup heavy cream
- 4 boneless skinless chicken breasts, cut into bite-size pieces
- 1⁄2 lb thin asparagus, cut into one-inch pieces on a long angle
- 1 cup frozen peas
- 5 -6 sprigs fresh tarragon, leaves stripped and roughly chopped
- 2 tablespoons extra virgin olive oil
- Preheat oven as directed on package for pastry.
- Place pastry shells on a non-stick baking surface then place in oven.
- Bake pastries until golden.
- Remove from oven and let cool.
- In a large, deep skillet add approximately 2 tablespoons oil to medium high heat.
- Add celery, onions, carrots, bay leaf and a little salt and pepper to taste.
- Cook, until the veggies start to get tender, stirring frequently, about 5 minutes.
- Add the red bell pepper and cook for an another 2-3 minutes.
- Push the veggies to the edge and add the butter to the center of the pan.
- Once melted, add the flour and cook for about a minute.
- Whisk in white wine, chicken stock and cream.
- Bring to a simmer then add the chicken pieces.
- Once simmering again, add the asparagus. Continue to simmer until the chicken is cooked through and the asparagus is tender, about 10-12 minutes.
- Add peas and tarragon and stir to combine. Add salt and pepper to taste.
- 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.
- Enjoy ;)!
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.
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!
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.