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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chef garvins Ingredients:
1/4 cup olive oil |
1/2 cup chopped celery |
1/2 cup chopped carrot |
2 tablespoons chopped garlic |
2 tablespoons chopped shallots |
1/2 cup chopped asparagus (blanched) |
1/2 cup chopped onion |
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 |
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 chopped fresh rosemary |
2 tablespoons chopped fresh thyme |
2 sheets frozen puff pastry, thawed |
1 egg |
Directions:
1. 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, 1/2 cup cream, and sweetened condensed milk. Add chicken and bring to a simmer.
2. 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.
3. Cut puff pastry sheets in half, then set aside. Beat egg and the 1 tablespoon cream together; set aside.
4. 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.
5. Bake pot pies about 35 minutes or until crust is golden brown.
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