2 cups of cubed chicken
2 cans of cream of chicken soup
1.5 can of water
small sack of frozen peas and carrots
7 mushrooms cleaned and sliced
1 potato, peeled, cubed and cooked
1/2 cup corn (optional, I just happened to have some fresh corn)
2 tablespoons of chicken better than bouillon
1 tablespoon of thyme
1 tablespoon of black pepper
1 tablespoon of parsley
1 egg, whipped (for egg wash)
Cube and cook your potatoes and place them into a large pot, add the chicken, the cream of chicken soup, water, frozen veggies, corn if you wish, mushrooms and the spices, cook for a few minutes, just to get the mixture hot and let he flavors mingle.
Let your puff pastry thaw.
Turn off heat and let the mixture cool. Ladle into bowls or ramekins, don't fill all the way to the top, leave some head space
Cut the pastry into a circle 1 inch wider than the width of the bowl or ramekin and poke a few holes in it with a fork. Brush the top 1 inch of the outside of the saucepan or ramekin with half of the egg wash.
Place the pastry over top and crimp the edges with your fingers so it sticks. Brush the top of the pastry with the remaining egg wash.
Bake the pot pie until the top is golden brown, 25 to 35 minutes at 400 degrees.
Let cool for 5 minutes or so, then serve.