makes 4 servings
- 1/4 cup olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 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 +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 and thyme
- 2 sheets frozen puff pastry, thought
- 1 egg
- Preheat oven to 350°F. In a large sauce pan heat olive oil over medium-high heat. Add celery, carrots, garlic, shallots; sauté for two minutes. At 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 water to create thinking 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 sheet in half, then set aside. Beat egg and the 1 tablespoon cream together; set aside.
- Fill 4 for 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 side. Take a fork and poke a few homes in top of puff pastry. Brush puff pastry with egg mixture.
- Bake pot pies about 35 minutes or until crust is golden brown.
- Note: To blanche asparagus, plunge it in boiling water for a minute or two until color turns bright green. Then place it immediately in ice water; drain well.