Chicken A La Queen ;)

• 8 puff pastry shells (recommended brand Pepperidge Farms Since most puff pastry shells come in packages of six, buy two, a)
• 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

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.
16. Enjoy ;)!

pastry shells, celery, onion, carrots, bay leaf, red bell pepper, salt, butter, flour, white wine, chicken, heavy cream, chicken breasts, thin asparagus, frozen peas, tarragon, extra virgin olive oil

Taken from www.food.com/recipe/chicken-a-la-queen-201788 (may not work)