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.
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
Notes
*you can use cooked boneless chicken breasts or thighs, rotisserie chicken, cooked chicken tenders from the deli or Chick FilA