“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!)”

Ingredients Nutrition


  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 ;)!

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