J. Garvin's Chicken Pot Pie

From Good Morning America, 12/20/08

• Ready In: 45 mins
• Serves: 4

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, 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.