J. Garvin's Chicken Pot Pie

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 2 tablespoons garlic, mchopped
• 2 tablespoons shallots, chopped
• 1/2 cup asparagus, chopped (blanched)
• 1/2 cup onion, chopped
• 1/2 cup corn
• 1/2 cup snow peas
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 cups chicken stock
• 1/2 cup heavy cream, plus
• 1 tablespoon heavy cream
• 1/3 cup sweetened condensed milk
• 6 cooked chicken breast halves, diced
• 1/3 cup cornstarch
• 1/4 cup water
• 6 tablespoons unsalted butter
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 sheets frozen puff pastry, thawed
• 1 egg

Recipe

• 1 preheat oven to 350°f
• 2 in a large saucepan heat olive oil over medium-high heat.
• 3 add celery, carrot, garlic, and shallot to pan; sauté for 2 minutes.
• 4 add asparagus, onion, corn, and snow peas. season with salt and pepper.
• 5 pour in chicken stock, ½ cup cream, and sweetened condensed milk. add chicken and bring to a simmer.
• 6 in a small bowl stir together cornstarch and the water to create a thickening agent, then pour into pot; stir until thickened and bubbly.
• 7 stir in butter until melted. stir in rosemary and thyme; remove from heat.
• 8 cut puff pastry sheets in half, then set aside. beat egg and the 1 tablespoon cream together; set aside.
• 9 fill four individual ceramic baking dishes evenly with chicken mixture. cover each dish with a piece of puff pastry. pinch edges to seal and cut off excess around sides. take a fork and poke a few holes in top of puff pastry. brush puff pastry with egg mixture.
• 10 bake pot pies about 35 minutes or until crust is golden brown.