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Servings:

Makes 4 to 6 servings

Ingredients:

¼ cup olive oil
½ cup chopped celery
½ cup chopped carrot
2 tablespoons chopped garlic
2 tablespoons chopped shallot
½ cup chopped asparagus (blanched*)
½ cup chopped onion
½ cup corn
½ cup snow peas
¼ teaspoon salt
¼ teaspoon black pepper
5 cups chicken stock
½ cup + 1 tablespoon heavy cream
1/3 cup sweetened condensed milk
6 cooked chicken breast halves, diced
1/3 cup cornstarch
¼ cup water
6 tablespoons unsalted butter
2 tablespoons chopped fresh rosemary and thyme
2 sheets frozen puff pastry, thawed
1 egg

Steps:

1.Preheat oven to 350°F. In a large saucepan heat olive oil over medium-high heat. Add celery, carrot, garlic, and shallot to pan; sauté for 2 minutes. Add asparagus, onion, com, and snow peas. Season with salt and pepper. Pour in chicken stock, ½ cup cream, and sweetened condensed milk. Add chicken and bring to a simmer.

2.In a small bowl stir together cornstarch and the water to create a thickening agent, then pour into pot; stir until thickened and bubbly. Stir in butter until melted. Stir in rosemary and thyme; remove from heat.

3.Cut puff pastry sheets in halt then set aside. Beat egg and the 1 tablespoon cream together; set aside.

4.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.

5.Bake pot pies about 35 minutes or until crust is golden brown.

Notes:

* To blanch asparagus, plunge it in boiling water for a minute or two until its color turns bright green. Place it immediately in ice water; drain well.