J. Garvin'S Chicken Pot Pie

• 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

1. Preheat oven to 350u0b0F
2. In a large saucepan heat olive oil over medium-high heat.
3. Add celery, carrot, garlic, and shallot to pan; saute 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.

olive oil, celery, carrot, garlic, shallots, onion, corn, snow peas, salt, black pepper, chicken stock, heavy cream, heavy cream, condensed milk, chicken, cornstarch, water, unsalted butter, fresh rosemary, fresh thyme, pastry, egg

Taken from www.food.com/recipe/j-garvins-chicken-pot-pie-273154 (may not work)