Savory Tartlet Puff Pastry Cups with Creamy Chicken Filling
Easy and delicious dinner recipe for savory tartlets (known in Scandinavia as “tarteletter”) with delicious creamy filling made of a whole chicken, green asparagus, canned sweet asparagus, and peas. This is a classic and heartwarming dinner recipe that everyone you serve it for will love.
1 whole chicken
1.27 cups (3 dl) bouillon water from the boiled chicken
1.06 oz (30 g) butter
3 tablespoons flour
14.11 oz (400 g) asparagus, canned
0.63 cups (1.5 dl) milk
1 bundle fresh asparagus
3.53 oz (100 g) frozen peas
0.71 oz (20 g) fresh pea shoots
10 dinner tartlet shells (if you can’t find them use frozen puff pastry sheets and 10 muffin cups to form them)
- NOTE: If you want TWO different meals out of this ONE recipe, then read the PRO TIP in the end of these directions before you follow all the directions below.
- Wash and clean the whole chicken.
- Place it in a large pot and cover it with water. Add salt and pepper and bring to a boil. When it starts boiling, turn down the heat a bit. Add a lid and let it simmer for about an hour.
- Remove chicken from pot when it’s done boiling but save the water. This is now delicious bouillon water that we need later.
- Melt butter in a pot. Then add flour and stir with a whisk so you get a butter/flour ball.
- Now, little by little, add 1.27 cups (3 dl) of the warm bouillon water that your chicken was boiled in. Whisk as you gradually add it.
- Add the asparagus water from your canned asparagus, and then add milk until you get the desired creamy consistency.
- Taste with salt and pepper.
- If the sauce is too thin you can easily create a thickening agent by mixing water and flour or cornstarch in a small cup, and then add that to your sauce little by little while you stir.
- Grab your favorite KUMA kitchen knife and slice the fresh green asparagus into small pieces and add them to the sauce along with the frozen peas and the asparagus from the can.
- Use 2 forks to pull apart the chicken meat and then add it into the sauce.
- Heat up your tartletter shells in the oven.
- Serve warm tartlets with creamy chicken filling and top with fresh pea shoots.
- PRO TIP - TWO RECIPES IN ONE: Fancy a hearty and warming chicken asparagus soup tomorrow? Just add the chicken bones back into the remaining bouillon water and add a bit more water. Then leave it simmering for hours before removing the bones and putting the bouillon water in the fridge for tomorrow. Make sure to save some of the chicken, peas, and asparagus in a bowl that you keep in the fridge as well. You will get a lovely soup out of this that just needs to be reheated tomorrow with the ingredients in it. Add the fresh asparagus first to soften up and the chicken last as that only needs to be heated up but not boiled, or it’ll turn dry.
Recipe for spring tartlets
Coming fresh out of Easter we were in the mood for a lovely and hearty spring classic, so we made these spring tartlets. We’ve made them with a whole chicken instead of chicken breasts as you get the wonderful bouillon water that way and the shredded meat is just yummy from a whole chicken.
Easy dinner recipe with chicken
This is one of those recipes that seems like a large project but it actually is very easy to make. It consists of just a few ingredients and the most time spent is just waiting for the chicken to boil. You can also make the sauce a day ahead if you wish. In that case just wait adding the chicken, peas and asparagus until you are ready to reheat it.
Easter is such a lovely time of the year where we always have family over for lunch or dinner. We love serving up traditional recipes like this one for those occasions.
Great for weeknight dinner and for weekend dinner
This is such a simple dinner to cook yet it is still super tasty and appetizing. It is one of those dinners that works perfectly on a busy weeknight when you want to treat yourself, but also as a nice weekend dinner when you have friends or family over and want an easy and yummy meal.
Savory puff pastry tartlets as one of your easy meal prep ideas
Tartlets, or “tarteletter” as we call them in Denmark, are perfect for dinner or lunch meal prepping. Simply cook your large batch of tartlet filling and then divide it into food-safe containers you can keep in the fridge or freezer (yes, this meal will be just fine to freeze and defrost later). The tartlet shells usually last for a quite a while - especially before opening the pack (while an open pack will last you about 3-7 days). Simply reheat a few good spoons of sauce on the stove or in the microwave and then heat up the number of tartlet shells you want. Easy peasy chicken dinner.
Chicken in asparagus made on a whole chicken
As you saw above, you can also choose to make this recipe with chicken breasts instead of a whole chicken. This is definitely easier. The benefit of using a whole chicken, though, is that you get so much nice flavor from the chicken bouillon water that you get from boiling your chicken for an hour. Due to this you don’t need to add much else for flavor. Other than chicken we like to add asparagus and peas. It adds a beautiful color and flavors that just fit the meal perfectly. You can also choose to add small carrot dice or white asparagus.
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