Take-out Tuesday, Chicken & Asparagus Timbales

These timbles* are like mini chicken pot pies

Instead of peas, which are part of traditional pot pie filling,

I used asparagus

* timbale: a deep dish filling completely enclosed by crust

I also thought about calling these Short Cut Chicken Pot Pies

because they are so easy!

Puff Pastry Shells, Cream of Chicken Soup, garlic powder,

sherry, asparagus and cooked chicken

You can make this really easy by using rotisserie chicken,

cooked chicken tenders from the deli,

or Chick-FilA nuggets

Prepare the filling right in your baking dish

Put the Cream of Chicken soup in the dish

and stir in the sherry and seasonings

Stir in the chicken and asparagus

You can prepare the filling in advance

and refrigerate for baking later

You can also bake the pastry shells in advance

and reheat them when you bake the filling

Remove the “lids” from the puff pastry,

and fill the pastries

with the hot, baked creamy chicken and asparagus

and top with the pastry lids

Instead of putting carrots in the filling

I used them as a garnish to add a pop of color

Comfort food dressed up for a party!

Chicken & Asparagus Timbales

These puff pastry shells are filled with a creamy mix of chicken and asparagus, like mini chicken pot pies dressed up for a party! They are incredibly easy to make, perfect for busy week nights, but elegant enough for guests.
Prep Time 10 minutes
Cook Time 30 minutes
pastry shells 18 minutes
Course Main Course
Cuisine American
Servings 4


  • 6 puff pastry shells
  • 4 cups cubed cooked chicken*
  • 18-20 asparagus spears
  • 1 1/2 cans Cream of Chicken Soup
  • 1/3-1/2 cup cooking sherry or milk, or chicken broth
  • garlic powder, to taste
  • black pepper, to taste
  • baby carrots for garnish, cooked or raw


  • Bake pastry shells according to package directions and set aside
  • Snap off tough ends of asparagus, rinse and wrap in a towel. Microwave on high for 2 minutes. Immediately unwrap asparagus to prevent further cooking and cut into 1 inch pieces
  • Spray or grease a small baking dish. Put soup in dish, add sherry and seasonings and stir to combine
  • Stir in chicken cubes and asparagus
  • This can be made ahead and refrigerated at this point for baking later if desired
  • Bake chicken filling at 350 degrees for 30 minutes or until hot and bubbling. Place shells in oven with the filling for the last 10 minutes of cooking to reheat
  • To serve, remove lids from shells and generously fill with hot chicken and asparagus and replace lid on top. Garnish with baby carrots.
  • Serves 3-6, 1 or 2 timbales per person


*you can use cooked boneless chicken breasts or thighs, rotisserie chicken, cooked chicken tenders from the deli or Chick FilA
Keyword chicken and asparagus bake, chicken pastries, chicken pot pie, chicken timbales

Easy enough for everyday

but pretty enough for a party!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity 

 What’s for Dinner Between Naps on the Porch 

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends

31 Responses to “Take-out Tuesday, Chicken & Asparagus Timbales”
  1. Rita C. says:

    Well, aren’t you a kitchen genius?! I don’t know how you come up with so many nifty meal ideas, but they are all so good! Pinned!

  2. thefrenchhutch says:

    Wow, love this for two or a group! Looks delicious Jenna. Pinned!!! Can’t wait to make this……

  3. Creamy chicken asparagus filling with melt-in-mouth pastry case…life is good, isn’t it? I want a whole dozen, please :-))

  4. Anything in puff pastry makes me drool!

  5. Yes, I am ready for comfort food. I love the ease of this recipe and who doesn’t like puff pastry? Thank you Jenna, I have to make this one!

  6. This looks great, Jenna. I could see this for a fun luncheon or as a dinner thing. And so easy. I like the make-ahead aspect, too. Looks delish and not a lot of ingredients–works for me!

  7. Nancy says:

    Here you go again… another creative recipe! And so easy!

  8. Kitty says:

    I love those puff pastry shells and haven’t bought them in quite awhile. Thanks for the inspiration and using asparagus instead of peas! I can’t wait to make them.

  9. lghiggins says:

    Thanks for the new word! I’ve always thought the little puff pastry shells looked cute, but I never had a use for them. Perfect!

  10. It’s been a while since we’ve had chicken pot pie! These sound good:@)

  11. Pattie says:

    I used to buy puff pastry shells all of the time because I use them for chicken à la King. I used to make that a lot back in the day. As I write this, I’m wondering when the last time was that I made it, and why it has been so long. I think you have just convinced me to buy a box of puff pastry shells and try your delicious looking recipe.

  12. Mary says:

    Yum Jenna! Those puff pastry shells make your mini pies so easy and delicious too! ♥

  13. Kim says:

    Oh Jenna, this looks delicious! Love the asparagus substitute for the peas and what could ever go wrong with Campbells cream of chicken soup lol. Pinned to “Jenna’s recipes”!

  14. Love these! You are having way too much fun in the kitchen. This is so easy and tasty.

  15. Miz Helen says:

    Love your Chicken Asparagus Timbales! Thanks so much for sharing your awesome post with us and come back to see us soon!
    Miz Helen

  16. helenfern says:

    What a delicious looking little treat!! Thanks for sharing at the What’s for Dinner party. Hope to see you again tomorrow!

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