Chicken A La Queen

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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!)!

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Steps

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Preheat oven as directed on package for pastry.

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Place pastry shells on a non-stick baking surface then place in oven.

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Bake pastries until golden.

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Remove from oven and let cool.

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In a large , deep skillet add approximately 2 tablespoons oil to medium high heat.

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Add celery , onions , carrots , bay leaf and a little salt and pepper to taste.

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Cook , until the veggies start to get tender , stirring frequently , about 5 minutes.

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Add the red bell pepper and cook for an another 2-3 minutes.

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Push the veggies to the edge and add the butter to the center of the pan.

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Once melted , add the flour and cook for about a minute.

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Whisk in white wine , chicken stock and cream.

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Bring to a simmer then add the chicken pieces.

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Once simmering again , add the asparagus.

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Continue to simmer until the chicken is cooked through and the asparagus is tender , about 10-12 minutes.

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Add peas and tarragon and stir to combine.

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Add salt and pepper to taste.

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Place 2 shells on each dinner plate and fill each.

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Ingredients

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puff pastry shells, celery ribs, onion, carrots, bay leaf, red bell pepper, salt & freshly ground black pepper, butter, flour, white wine, chicken stock, heavy cream, boneless skinless chicken breasts, asparagus, frozen peas, fresh tarragon, extra virgin olive oil