Chicken a la King

Ingredients

• 0.5 pound asparagus cut into 1-inch pieces on a long angle thin
• 3 tablespoons butter 
• 2  carrots thinly sliced
• 3 ribs celery thinly sliced
• 2.5 cups chicken stock see 
• 2 tablespoons chives finely chopped
• 3 tablespoons flour all-purpose
• 1  bay leaf fresh
• 2 tablespoons tarragon fresh chopped
• 0.5 cup heavy cream 
• 1 can fried noodles chinese thin (or leftovers from your last takeout)
• 1 large onion finely chopped
• 1 cup peas frozen
• 2 packages puff-pastry shells (4 to 6 each)
• 0.5  bell pepper red thinly sliced into strips
• 6 servings salt and pepper 
• 4  chicken breasts boneless skinless cut into bite-size pieces
• 0.5 cup white wine 

Equipment

• frying pan
• baking sheet
• oven
• whisk

Directions

1. Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan.
2. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes.
3. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute.
4. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
5. Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
6. Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven.
7. Bake until golden, remove from oven and let cool.
8. Serve mixture filling and spilling over the pastry cups, 2 per person.
9. Garnish each dish with noodles and chives.