Step 1

Shred the chicken.

Step 2

Dice onions, carrots and celery. Mince the onions.

Step 3

Peel, dice and parboil potatoes. Drain and set aside.

Step 4

Melt butter in a dutch oven or deep sided skillet over medium heat.

Step 5

Cook onions, carrots, celery and garlic until softened, about 10 minutes.

Step 6

Whisk in flour and cook, stirring constantly, for about 5 minutes.

Step 7

Add chicken broth and milk. Whisk, cooking until thickened.

Step 8

Remove from heat.

Step 9

Preheat oven to 375°.

Step 10

Stir in shredded chicken and potatoes.

Step 11

Rinse corn and peas and stir into mixture.

Step 12

Spoon filling into 2 deep dish pie dishes.

Step 13

Cut puff pastry into strips and make a lattice pattern by overlapping the strips.

Step 14

Beat an egg with 1 tablespoon of water.

Step 15

Brush over puff pastry.

Step 16

Place pot pie on a rimmed baking sheet and bake for 45 minutes to 1 hour until puff pastry is golden brown and filling is bubbly.

Step 17

Remove from oven and allow to rest about 10 minutes before serving.