Chicken a La Queen

Directions

1. 1
   Bake the pastry shells according to package directions.
2. 2
   (I bake them till they are very golden brown so that the shells don't get too soggy when filled).
3. 3
   While the pastry shells bake, in a large, deep skillet, heat the olive oil over medium to medium-high heat.
4. 4
   Stir in the celery, carrots, onion and bay leaf, season with salt and pepper and cook, stirring frequently, for 5 minutes.
5. 5
   Add the red bell pepper and cook for 2 minutes.
6. 6
   Push the vegetables to the side of the pan, add the butter to the pan and melt.
7. 7
   Whisk in the flour and cook for 1 minute.
8. 8
   Whisk in the chicken broth, add the chicken and bring to a boil.
9. 9
   Reduce the heat and simmer for 8 minutes.
10. 10
    Stir in the cream and bring just to a boil, then stir in the asparagus and peas and cook for 2 minutes.
11. 11
    Season with salt and pepper to taste.
12. 12
    Place 2 hollow pastry shells in each bowl and fill with Chicken a la Queen.
13. 13
    Cover with pastry shell tops.