Chicken a La Queen ;)

• puff pastry shells (recommended brand Pepperidge Farms Since most puff pastry shells come in packages of six, buy two, a)8
• stalks celery ribs, thinly sliced on a long angle↗3
• large onion, finely chopped↗1
• carrots, thinly sliced on a long angle↗2
• bay leaf (fresh or dry)↗1
• red bell pepper, thinly sliced into strips↗1⁄2
• salt & freshly ground black pepper
• butter↗3 tablespoons
• flour↗3 tablespoons
• white wine↗1⁄2 cup
• chicken stock↗1 quart
• heavy cream↗1 cup
• boneless skinless chicken breasts, cut into bite-size pieces↗4
• thin asparagus, cut into one-inch pieces on a long angle↗1⁄2 lb
• frozen peas↗1 cup
• sprigs fresh tarragon, leaves stripped and roughly chopped5 -6
• tablespoons extra virgin olive oil↗2

Step-by-step instructions

1. 1

   Preheat oven as directed on package for pastry.

2. 2

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

3. 3

   Bake pastries until golden.

4. 4

   Remove from oven and let cool.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

    Whisk in white wine, chicken stock and cream.

12. 12

    Bring to a simmer then add the chicken pieces.

13. 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. 14

    Add peas and tarragon and stir to combine. Add salt and pepper to taste.

15. 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.

16. 16

    Enjoy ;)