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Chicken and Asparagus a la King

Vol-au-vent puff pastry shells filled with creamy chicken and asparagus.
Prep Time15 mins
Cook Time30 mins
Course: Brunch, Lunch, Main Course
Cuisine: Canadian/American
Keyword: chicken a la king, chicken and asparagus a la king, chicken and asparagus filled puff pastry, easy chicken and asparagus recipe, vol au vent pastry with chicken and asparagus
Servings: 12 pastries


  • 12 pre baked Vol-Au-Vent puff pastry shells
  • 3-4 boneless skinless chicken breasts
  • 1 bay leaf
  • 2-3 sprigs fresh thyme
  • 1 tsp salt
  • 1 lb fresh asparagus
  • 1 can condensed cream of chicken soup or mushroom or celery
  • ½ cup Miracle Whip or other dressing style mayonnaise
  • ½ lemon, juiced about 2-3 Tbsp
  • ½ tsp curry powder use more or less if desired
  • pinch of salt and pepper
  • Tbsp fresh snipped chives save extra for garnish


  • Preheat oven to 350° and ensure rack is set in the middle.
  • Bring a large pot of salted water to a simmer. Add chicken breasts, thyme and bay leaf. Simmer gently for 5 minutes. Turn heat off and cover for additional 5 minutes.
  • Rinse and trim woody ends from asparagus. Line up evenly from the top and cut into 5 cm (2 inch) chunks. Add to chicken poaching pot after the second 5 minutes. Cover and allow to heat for 5 minutes. Remove chicken to cutting board and allow to cool slightly. Drain and rinse asparagus with cool water. Discard thyme and bay leaf.
  • In a large bowl combine soup, mayonnaise, lemon juice, curry powder, chives and salt and pepper. Add asparagus chunks. Cut chicken into small chunks and add to sauce.
  • Remove caps from puff pastry shells with a sharp knife or spoon. Lay aside to top pastries after baking. Arrange shells on a large baking sheet. Fill generously with chicken and asparagus mixture. Bake on the middle rack for about 30 minutes until filling is hot.
  • Sprinkle with reserved chives and place cap on top for serving.