• Dice the potatoes.
  
• Place the diced potatoes in a saucepan filled with enough water to cover the potatoes. Bring to a boil then cover with a lid and reduce the heat to simmer for about 3-4 minutes or until the potatoes are slightly tender. Do not overcook the potatoes otherwise they will become mushy.
  
• Drain the potatoes and set aside.
  
• Microwave the cooked chicken to bring it to room temperature. Then shred the cooked rotisserie chicken and rough chop into small pieces.
  
• Defrost the frozen peas & carrots. Place the the frozen carrots and peas in a bowl. Fill it with some water. Then microwave for 1 minute and 30 seconds. Drain and set aside.
  
• Drain the canned corn and set aside.
  
• Chop the fresh thyme.
  
• Take the pastry sheets and set them on the counter to thaw for about 30 minutes.
  
• Pre-heat the oven at 350 degrees.
• In the meantime on medium-high heat melt 1/3 cup of butter.
  
• Add in 1/3 cup of All Purpose Flour.
  
• Also add in 1/2 teaspoon salt, 1/8 teaspoon garlic salt and 1/8 teaspoon black pepper.
  
• Stir it all together for a minute to cook off the flour.
  
• Then slowly pour in 1 3/4 cups of chicken broth a little at a time while constantly stirring.
  
• Then pour in 1/2 a cup of of heavy cream and stir.
  
• Bring to a boil then turn of the heat.
  
• Add in the peas and carrots.
  
• Add in the corn.
  
• Add in the potatoes.
  
• Add in the chicken.
  
• Lastly add in the thyme. Then set the filling aside and let cool to thicken.
  
• Cover a baking sheet with some aluminum foil. Then fill 3 pot pie pans with the filling divided equally among them.
  
• Place one of the pot pie pans onto a pastry sheet facing down and trace around it with a knife leaving about 1/2 an inch space.
  
• There are only 2 sheets in a box of frozen puff pastry so after cutting out 2 circles, use the scraps to make the last circle. Gather the scraps and use a rolling pin to flatten the dough out. Be sure to flour your work space and your rolling pin so that the dough will not stick to it.
  
• Crack 2 eggs into a small bowl and whisk. Brush some egg wash onto the edge of the pans .
  
• Place the cut out pastry sheet over the filling and wrap the edges of the pan with the pastry sheet. Cut slits into the top of the pies.
  
• Brush some egg wash onto the pies.
  
• Place in the pre-heated oven on the second level. Bake for 30 minutes then rotate the baking tray so that the pies will brown evenly.
  
• Then bake for another 25 minutes. TURN OFF the heat and leave the pies in the oven with the door closed for another 10-15 minutes.
  
• Remove the pies from the oven and let them cool slightly to allow the sauce to thicken.
  
• Then serve while still warm.
  

Below are just some of the brands used in this recipe:

• Puff Pastry Sheets
  
• Aluminum Pot Pie Pans & Lids
  
• Heavy Cream
  
• Frozen Peas & Carrots