J. GARVIN'S CHICKEN POT PIE

J. Garvin's Chicken Pot Pie image

Make and share this J. Garvin's Chicken Pot Pie recipe from Food.com.

Provided by Karen in MA

Categories Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

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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

Steps:

Preheat oven to 350°F
In a large saucepan heat olive oil over medium-high heat.
Add celery, carrot, garlic, and shallot to pan; sauté for 2 minutes.
Add asparagus, onion, corn, and snow peas. Season with salt and pepper.
Pour in chicken stock, ½ 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.

Nutrition Facts : Calories 1585.4, Fat 102.1, SaturatedFat 36.5, Cholesterol 271.9, Sodium 1070.6, Carbohydrate 104, Fiber 4.6, Sugar 22.8, Protein 63.5