Ingredients

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

Instructions

1. Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. 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. 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. 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.
2. To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
3. Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
4. Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.