Danish Chicken Tarteletter - Easy Main Dish Chicken Recipes

Welcome to the delightful world of Danish Tarteletter! If you're searching for elegant yet easy main dish chicken recipes or simply want to try something new for dinner, you've hit the jackpot. These aren't just any tartlets; they're a beloved Danish classic featuring crisp, flaky pastry shells generously filled with a creamy, comforting blend of chicken and asparagus. They're traditionally called "Høns i tarteletter," which charmingly translates to "hens in tartlets."
We've adapted this traditional recipe to make it super friendly for cooking at home recipes, especially for busy US kitchens. By using already cooked chicken (hello, rotisserie chicken!) and readily available ingredients like canned asparagus, you can whip up this elegant dish without a fuss. Tarteletter are perfect for everything from cozy family dinners and elegant dinners with meat to festive holiday buffets like Easter or Christmas. They truly make for an impressive, yet surprisingly simple, chicken main course recipe.
You’ll learn exactly how to make classic Danish tarteletter with cooked chicken, plus how to prep ahead and keep the shells wonderfully crisp until it's time to serve. Get ready to add a touch of Danish charm to your table with these quick and easy meals with chicken!

Ingredients

• For the Creamy Chicken & Asparagus Filling:
• Chicken & Broth:
• 2 cups cooked, shredded chicken (from a rotisserie chicken, leftover roast chicken, or gently poached chicken breasts)
• 1/2 cup chicken broth (low sodium preferred)
• Asparagus & Veggies:
• 1 (14.5-ounce) can white asparagus spears, drained, liquid reserved, and cut into 1-inch pieces (or 1 cup fresh green asparagus, trimmed and cut into 1-inch pieces)
• Optional: 1/2 cup frozen peas and/or diced carrots (for extra color and sweetness)
• Sauce Base:
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 cup whole milk or half-and-half, warmed slightly
• 1/2 cup reserved asparagus liquid (from the can)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Pinch of nutmeg or white pepper (optional, for classic Danish flavor)
• Tart Shells:
• 12 Danish tartlet shells (if available, check Scandinavian specialty stores or online)
• Substitutes: Mini puff pastry shells (like Pepperidge Farm), mini pie shells, or phyllo cups (see notes below for texture expectations)
• Fresh Finish:
• 2 tablespoons fresh parsley or dill, chopped, for garnish
• Lemon wedges, for serving (optional)

Directions

1. Step 1 – Prep the Chicken and Asparagus
2. Prepare Chicken: If your chicken isn't already cooked, gently poach 1-2 boneless, skinless chicken breasts in lightly salted water or chicken stock until cooked through (about 10-15 minutes). Once cool enough to handle, shred the chicken using two forks or your fingers. You'll need about 2 cups.
3. Prepare Asparagus: If using canned white asparagus, drain the can, making sure to reserve 1/2 cup of the liquid. Cut the asparagus spears into bite-sized 1-inch pieces. If using fresh green asparagus, trim the tough ends, cut into 1-inch pieces, and blanch them briefly in boiling salted water for 2-3 minutes until tender-crisp. Drain and set aside. (You can reserve 1-2 tablespoons of the blanching water if you want to add that subtle flavor to your sauce later.)
4. Step 2 – Make the Creamy Chicken & Asparagus Sauce
5. Make the Roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbling. This is your roux, the base for thickening the sauce.
6. Build the Sauce: Gradually whisk in the warm chicken broth and the reserved asparagus liquid, ensuring no lumps form. Continue whisking until the mixture is smooth and starts to thicken. Slowly pour in the warm milk or half-and-half, whisking continuously. Bring the sauce to a gentle simmer, stirring frequently, until it's smooth and thick enough to coat the back of a spoon. If your sauce looks too thin, keep simmering gently for a few more minutes; if it's too thick, add a splash more milk or broth.
7. Fold in Chicken and Asparagus: Gently fold the shredded cooked chicken and the prepared asparagus pieces into the creamy sauce. If using, stir in the optional peas and carrots.
8. Season: Taste the filling and adjust the seasoning with salt, black pepper, and an optional pinch of nutmeg or white pepper. A squeeze of fresh lemon juice can also brighten the flavors. Keep the filling warm over very low heat while you prepare the shells.
9. Step 3 – Warm the Tart Shells
10. Preheat Oven: Preheat your oven to 350°F (175°C).
11. Warm Shells: Arrange the Danish tartlet shells, puff pastry shells, or mini pie shells on a baking sheet. Warm them in the preheated oven for 5-7 minutes, or until they are crisp and lightly golden. Be careful not to over-bake them, as they can become too dark or hard.
12. Phyllo/Pie Shells: If using phyllo cups or mini pie shells that require blind-baking, follow their package instructions for pre-baking until crisp before filling.
13. Step 4 – Fill, Garnish & Serve
14. Fill Shells: Immediately before serving, spoon the hot, creamy chicken and asparagus filling into the warm, crisp tart shells.
15. Garnish: Garnish generously with fresh chopped parsley or dill.
16. Serve: Serve immediately, perhaps with a lemon wedge on the side for an extra burst of freshness. For an appetizer, plan on 1-2 tartlets per person. For a main course, 3-4 tartlets per person is usually a good serving size.