• ▢
  Add olive oil to a medium saucepan.
  2 Tbsp olive oil
• ▢
  Add garlic and onion to caramelize.
  3 cloves fresh garlic, 100 g onion
• ▢
  Add carrots and celery and cook until al dente.
  175 g fresh carrots, 150 g fresh celery
• ▢
  Add mushrooms and stir.
  227 g mushrooms
• ▢
  Add frozen corn and frozen peas and stir.
  ¼ cup frozen corn, ½ cup frozen peas
• ▢
  Add salt, pepper, herbes de Provence and stir.
  1 tsp sea salt, ½ tsp black pepper, 2 tsp herbes de provence
• ▢
  Pour mixture into oven-proof bowl.

Make sauce.

• ▢
  Melt butter in saucepan and heat until bubbling.
  34 g butter
• ▢
  Add the flour.
  30 g all purpose flour
• ▢
  Using a whisk, stir the flour into the butter.
• ▢
  While whisking, slowly add milk a little at a time and whisk until completely incorporated before adding more milk until all the milk is added.
  600-700 ml milk
• ▢
  Add mushroom seasoning to sauce.
  1½ tsp mushroom bouillon
• ▢
  Add the filling mixture and chicken and stir to incorporate.
  600 g pulled rotisserie chicken meat
• ▢
  Cool the filling.

Baking the pot pie

• ▢
  Preheat oven to 425°F (177° C)
• ▢
  Prepare the puff pastry by cutting the edges with a sharp knife.
• ▢
  Place the pastry over the pot pie, extending over the edges.
  1 Sheet All-butter puff pastry
• ▢
  Whisk the egg with water to create an egg wash.
  1 egg, 1 Tbsp water
• ▢
  Brush the pastry with egg wash and avoid the sharp, cut edges.
• ▢
  Using a knife, insert vent holes into the pastry to allow the steam to escape during baking.
• ▢
  Bake at 425°F (218° C) for 10 minutes.
• ▢
  Turn temperature to 375°F (191° C) for 30-40 minutes until golden brown.
• ▢
  Enjoy!