Chicken A La Queen ;) - cooking recipe

Ingredients

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

Preparation

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 ;)!