J. Garvin'S Chicken Pot Pie - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F
In a large saucepan heat olive oil over medium-high heat.
Add celery, carrot, garlic, and shallot to pan; saute for 2 minutes.
Add asparagus, onion, corn, and snow peas. Season with salt and pepper.
Pour in chicken stock, 1/2 cup cream, and sweetened condensed milk. Add chicken and bring to a simmer.
In a small bowl stir together cornstarch and the water to create a thickening agent, then pour into pot; stir until thickened and bubbly.
Stir in butter until melted. Stir in rosemary and thyme; remove from heat.
Cut puff pastry sheets in half, then set aside. Beat egg and the 1 tablespoon cream together; set aside.
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.
Bake pot pies about 35 minutes or until crust is golden brown.