- 8 puff pastry shells, such as Pepperidge Farm
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 ribs celery with leafy tops, chopped
- 3 carrots, chopped
- 1 large onion, chopped
- 1 bay leaf
- Salt and freshly ground pepper
- 1/2 red bell pepper, seeded and chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups chicken broth
- 2 pounds skinless, boneless chicken breast, cut into 1-inch cubes
- 1 cup heavy cream or half-and-half
- 10 ounces asparagus, trimmed and cut on a diagonal into 1-inch pieces
- 1 cup frozen green peas
- 3 tablespoons chopped fresh tarragon
- Bake the pastry shells according to package directions.
- While the pastry shells bake, in a large, deep skillet, heat the EVOO, 2 turns of the pan, over 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. 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. Stir in the cream and bring just to a boil, then stir in the asparagus, peas and tarragon and cook for 2 minutes. Season with salt and pepper to taste.
- Place 2 hollow pastry shells in each bowl and fill with Chicken la Queen. Cover with pastry shell tops.