J. Garvin's Chicken Pot Pie

READY IN: 45mins
Recipe by Karen in MA

From Good Morning America, 12/20/08

Top Review by beckyjacobs54

What a great pot pie! My grandchildren really loved this variation of an old classic. We will enjoy this often in the colder weather! I did omit the asparagus (personal preference) and added mushrooms instead. A new family fave we have here!

Ingredients Nutrition


  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, ½ 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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