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