‍

1. Bring medium pot of water to boil, then add chopped potatoes, cook for 5 minutes. Drain and rinse with cold water to stop the cooking process. Set aside. NOTE: the potatoes should not be fully cooked, as they will fully cook within the pot pie.
2. Preheat oven to 400°F with rack center of oven.
3. Melt butter in a deep cast iron skillet over medium-high. Add celery, carrots, and onions; cook, stirring often, until softened. Add in minced garlic and cook until fragrant.
4. Turn the stovetop temperature down to medium; add in chicken broth, 3/4th of the Campbell’s cream of chicken soup, cooked rotisserie chicken, potatoes, and peas to the vegetables. Be sure not to crush the potatoes and peas, gently combine everything together. Let simmer and allow thickening for an additional 5 minutes, and then remove from heat.  
5. Whisk together an egg with 1 tablespoon water in a small bowl. Set aside.
6. Roll the pastry sheet into a 12-inch square on a lightly floured surface, if necessary. Cut into 16 (3-inch) squares or larger squares.  
7. Brush squares with the egg wash; arrange squares on top of creamy chicken mixture in skillet, slightly overlapping so entire surface of chicken mixture is covered completely.
8. Transfer skillet to aluminum covered baking sheet to heated oven. Bake until top is browned and filling is bubbly, about 20-25 minutes. Remove from oven, and let stand 10 minutes. Sprinkle with additional fresh thyme leaves, and serve.

Enjoy

NOTE: Shred chicken, by pulling the meat from the carcass that you want to use within the chicken pot pie, and place in medium size bowl, set aside (dark & light). You should have around 3-4 cups of Chicken.

I prefer to use canned peas, but you can use frozen as well.

‍