J. Garvin'S Chicken Pot Pie Recipe

Name: J. Garvin'S Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 350u00b0F
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.

1344

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cup olive oil, 1/2 cup celery, chopped, 1/2 cup carrot, chopped, 2 tablespoons garlic, mchopped, and more.

Yes, J. Garvin'S Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

J. Garvin'S Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions