Take-out Tuesday, Chicken & Asparagus Timbales

the Painted Apron

5 years ago

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.

Course Main Course

Cuisine American

Keyword chicken and asparagus bake, chicken pastries, chicken pot pie, chicken timbales

Prep Time 10

Cook Time 30

pastry shells 18

Servings 4

Ingredients

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

Instructions

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