Prep 30 mins
Cook 0 mins
This recipe came from Rachael Ray's Website. 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
- 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
- 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).
- 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.
- 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 and peas and cook for 2 minutes. Season with salt and pepper to taste.
- Place 2 hollow pastry shells in each bowl and fill with Chicken à la Queen. Cover with pastry shell tops.