J. Garvin's Chicken Pot Pie

• olive oil↗1⁄4 cup
• celery↗1⁄2 cup

  chopped

• carrot↗1⁄2 cup

  chopped

• garlic↗2 tablespoons

  mchopped

• shallots↗2 tablespoons

  chopped

• asparagus↗1⁄2 cup

  chopped (blanched)

• onion↗1⁄2 cup

  chopped

• corn↗1⁄2 cup
• snow peas↗1⁄2 cup
• salt↗1⁄4 teaspoon
• black pepper↗1⁄4 teaspoon
• chicken stock↗5 cups
• heavy cream↗1⁄2 cup

  plus

• heavy cream↗1 tablespoon
• sweetened condensed milk↗1⁄3 cup
• cooked chicken breast halves, diced↗6
• cup cornstarch↗1⁄3
• cup water↗1⁄4
• tablespoons unsalted butter↗6
• tablespoons fresh rosemary, chopped↗2
• tablespoons fresh thyme, chopped↗2
• sheets frozen puff pastry, thawed↗2
• egg↗1

Step-by-step instructions

1. 1

   Preheat oven to 350°F

2. 2

   In a large saucepan heat olive oil over medium-high heat.

3. 3

   Add celery, carrot, garlic, and shallot to pan; sauté for 2 minutes.

4. 4

   Add asparagus, onion, corn, and snow peas. Season with salt and pepper.

5. 5

   Pour in chicken stock, ½ cup cream, and sweetened condensed milk. Add chicken and bring to a simmer.

6. 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. 7

   Stir in butter until melted. Stir in rosemary and thyme; remove from heat.

8. 8

   Cut puff pastry sheets in half, then set aside. Beat egg and the 1 tablespoon cream together; set aside.

9. 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. 10

    Bake pot pies about 35 minutes or until crust is golden brown.