J. Garvin's Chicken Pot Pie |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Good Morning America, 12/20/08 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 |
Directions:
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, 1/2 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.
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