Ingredients
-
8
-
3
-
1
-
2
-
1
-
1/2
-
-
3
-
3
-
1/2
-
1
-
1
-
4
-
1/2
-
1
Directions
Chicken a La Queen ;), This is a scrumptious dish I got from the Rachel Ray show I think she made it faster, but I take a bit longer in the kitchen 😉 I also added 1 – 2 tsp poultry seasoning, sprinkle of creole seasoning, salt and pepper to taste in my attempt at this (for ZWT3 – Southern spin on a chicken pot pie- comfort food!), We liked this dish, but felt that the wine overpowered the sauce I would make again cutting the amount of wine and increasing the chicken stock I did as the last reviewer suggested and used leftover chicken and added bullion used chef #37305’s recipe #31504 for the puff pastry I had to leave out the asparagus as hubby won’t eat it Thank you for posting Mommy Diva, sorry Rachel! Made for Beverage Tag, please see my rating system , The puff pastry base was a fantastic foundation for the topping The flavor was wonderful I did not have red pepper, so I omitted it In addition, I was about 3 oz shy of having a full quart of chicken stock and for some reason even though I followed directions my sauce did not thicken I heated two extra tbls of butter in a pan and cooked an addition 2 tbls of flour and added it (Total of 5 then), after which it thickened I also used leftover chicken from a previous meal, and added a bit of chicken base to make up for the missed flavor from cooking the chicken in the sauce Great after work meal — extremely enjoyed by DH!
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Steps
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1
Done
|
Preheat Oven as Directed on Package For Pastry. |
|
2
Done
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Place Pastry Shells on a Non-Stick Baking Surface Then Place in Oven. |
|
3
Done
|
Bake Pastries Until Golden. |
|
4
Done
|
Remove from Oven and Let Cool. |
|
5
Done
|
in a Large, Deep Skillet Add Approximately 2 Tablespoons Oil to Medium High Heat. |
|
6
Done
|
Add Celery, Onions, Carrots, Bay Leaf and a Little Salt and Pepper to Taste. |
|
7
Done
|
Cook, Until the Veggies Start to Get Tender, Stirring Frequently, About 5 Minutes. |
|
8
Done
|
Add the Red Bell Pepper and Cook For an Another 2-3 Minutes. |
|
9
Done
|
Push the Veggies to the Edge and Add the Butter to the Center of the Pan. |
|
10
Done
|
Once Melted, Add the Flour and Cook For About a Minute. |
|
11
Done
|
Whisk in White Wine, Chicken Stock and Cream. |
|
12
Done
|
Bring to a Simmer Then Add the Chicken Pieces. |
|
13
Done
|
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
Done
|
Add Peas and Tarragon and Stir to Combine. Add Salt and Pepper to Taste. |
|
15
Done
|
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. |
