Chicken à La Queen

Ingredients

• 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 half-and-half
• 10 ounces asparagus, cut into 1-inch pieces
• 1 cup frozen green pea

Directions

1. 1

   1. Bake the pastry shells according to package directions. (I bake them till they are very golden brown so that the shells dont get too soggy when filled.).

2. 2

   2. While the pastry shells bake, in a large, deep skillet, heat the olive oilover 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.

3. 3

   3. 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.

4. 4

   4. 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.

5. 5

   5. Place 2 hollow pastry shells in each bowl and fill with Chicken à la Queen. Cover with pastry shell tops.