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1
Preheat oven to 375 Degrees Farenheit.
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2
In a large pot on high heat, pour the chicken broth and bring it to a boil.
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3
To this, add the bay leaves, carrots and potatoes and reduce heat to medium-high.
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4
Allow this mixture to simmer for 30 mins or until potatoes and carrots are fork tender.
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5
Drain but conserve half of the liquid, remove the bay leaves and set aside.
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6
To a large pan on medium high heat, add the olive oil, diced chicken, 2 Tbsp garlic salt and 1 Tbsp of the pepper and cook until lightly browned (chicken should be fully cooked).
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7
Remove chicken from pan and set aside.
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8
To the large pan (where the chicken was cooked) on medium heat, add 1 Tbsp of the butter, the diced onion, remaining garlic salt and pepper.
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9
Cook until the onions become translucent.
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10
Add the musrooms and white wine and allow the mixture to reduce and thicken (or until the wine has evaporated).
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11
Add the peas, carrot and potato mixture and sautee until potatoes are lightly browned.
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12
Remove from heat.
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13
In a medium pot, on medium heat, add the remaining butter and allow to melt.
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14
To the melted butter, add the flour and whisk constantly for 2-3 minutes.
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15
Next, increase the heat to medium high and add the remaining chicken stock (about 4 cups) that was conserved earlier and milk and whisk constantly until the mixture thickens and begins to bubble.
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16
Remove from heat.
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17
Stir in the cream cheese, cheddar cheese, brown mustard and salt and pepper to taste.
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18
In a very large bowl, combine the potato mixture, chicken and cheese sauce and set aside.
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19
Roll out both sheets of the puff pastry to a 12 inch square and place 1 sheet into a 10X10 pan and press.
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20
Use a fork and gently poke the puff pastry (so that this bottom piece with not rise.
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21
Add the Potato/Chicken mixture and top with second puff pastry, making sure to seal the edges.
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22
Cut 2 small slits in the top and brush with the egg.
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23
Place in the oven and cook for 1 hour.
