Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 8 puff pastry shells (recommended brand Pepperidge Farms)
• 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

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.

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