Ingredients
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3 stalks celery ribs, thinly sliced on a long angle
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1 large onion, finely chopped
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2 carrots, thinly sliced on a long angle
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1 bay leaf (fresh or dry)
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1/2 red bell pepper, thinly sliced into strips
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salt & freshly ground black pepper
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3 tablespoons butter
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3 tablespoons flour
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1/2 cup white wine
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1 quart chicken stock
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1 cup heavy cream
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4 boneless skinless chicken breasts, cut into bite-size pieces
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1/2 lb thin asparagus, cut into one-inch pieces on a long angle
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1 cup frozen peas
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5 -6 sprigs fresh tarragon, leaves stripped and roughly chopped
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2 tablespoons extra virgin olive oil
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8 puff pastry shells (recommended brand Pepperidge Farms Since most puff pastry shells come in packages of six, buy two, a)
Instructions
- 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 ;)!