Easy Chicken Pot Pie

Easy Chicken Pot Pie

2 puff pastry sheets, thawed according to directions 3 C. cooked and shredded chicken 1 C. frozen peas & carrots, thawed 1 C. frozen diced potatoes, thawed 15.5 oz. can cream of chicken soup 1/2 soup can half & half, use the empty can to measure 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1/2 tsp. dried parsley 1/4 tsp. salt 1/8 tsp. ground sage 1 egg 1 tsp. water

Place 1 sheet of the puff pastry in the bottom of an 8x8 casserole dish and press so it goes up the sides. Poke a bunch of holes in it with a fork and cover the dough with tinfoil, pressing to cover the bottom and sides. Bake in a 400 degree oven for 20 minutes. Meanwhile, whisk together the soup, half & half and seasonings in a bowl. Stir in the chicken and veggies. Once the bottom of the pastry has cooked remove tinfoil and pour in the filling and then top with the remaining sheet of pastry and tuck in around the edges. Whisk together the egg and water and brush over the top. Cut a few slits in the top and place in the oven for an additional 40 minutes.