Chicken and Asparagus a la King
Vol-au-vent puff pastry shells filled with creamy chicken and asparagus.
Servings: 12 pastries
Ingredients
- 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
Instructions
- 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.