Chicken Puff Pot Pie

Directions

1. 1
   Before you do anything else, set out your puff pastry to let it thaw.
2. 2
   Preheat oven to 375 degrees.
3. 3
   Boil a pot of water and throw in your diced potatoes.
4. 4
   About 5 minutes before they reach al dente (do not overcook them!
5. 5
   ), add your frozen peas, carrots and corn to warm them up a bit.
6. 6
   Once veggies are done, drain them all and set aside.
7. 7
   Meanwhile, in a large saucepan, melt the butter over medium heat.
8. 8
   Then add your onions and rosemary and cook everything for about 5 minutes, until the onions are soft.
9. 9
   Add the cream of chicken soup and your milk, then throw in a bit of seasoned salt and some freshly ground black pepper, to taste.
10. 10
    Stir continuously so that nothing burns!
11. 11
    Simmer and stir everything for about 5 minutes to thicken the sauce and really meld the flavors together.
12. 12
    Add all your veggies and chicken to the saucepan and mix well.
13. 13
    Do a little taste test to make sure its well seasoned!
14. 14
    Divide this mixture into 4 large ramekins or oven-proof bowls (I used my Corningware).
15. 15
    Roll out your puff pastry (1 or 2 sheets, depending on the surface area of the bowls you need to coverI used 2 sheets for 4 pies).
16. 16
    Cut each piece of puff pasty into 2 squares and place on top of your oven-proof bowls.
17. 17
    If you have a lot extra hanging over the sides, just fold it up over the top.
18. 18
    Using a sharp knife, cut holes in the middle of the puff pastry for ventilation.
19. 19
    Mix a little water with your egg yolk and brush the mixture over the top of each puff pastry.
20. 20
    This will give it a nice, golden brown shine when it is done.
21. 21
    Bake the pies for 20-25 minutes until the pastry is browned.
22. 22
    Remove from the oven and let cool for 5-10 minutes before eating.