Instructions

• Preheat the oven to 200°C / 390°F. Lightly spray or grease a 9×13 inch (23×33 cm) baking pan.
• If frozen, allow the 2 sheets of puff pastry to thaw at room temperature. Keep them covered so they do not dry out.
• Confirm the 2 chicken breasts are cooked and shredded. Set the shredded chicken aside.
• In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter.
• Add 1 medium red onion (sliced or diced) and 1 medium carrot (peeled and diced) to the melted butter. Sauté, stirring occasionally, until the vegetables are tender, about 5–7 minutes.
• Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook, stirring, for 1 minute.
• Crumble the 1 chicken stock cube into the pan, then whisk in 2 cups (480 ml) milk and ½ cup (120 ml) heavy whipping cream until smooth. Bring the mixture to a gentle boil, then reduce to a simmer and cook for about 4–5 minutes, stirring occasionally, until the sauce begins to thicken.
• Reduce the heat to low and stir in 1 cup sliced mushrooms and 1 cup frozen corn kernels. Cook until the mushrooms are softened and the corn is heated through, about 3–4 minutes.
• Add the shredded chicken to the sauce and stir to combine. Season with ½ tablespoon salt and ¼ tablespoon ground black pepper. Cook just until the chicken is heated through, 1–2 minutes. Remove from heat.
• Line the prepared 9×13 pan with one sheet of the thawed puff pastry, pressing it into the corners and up the sides.
• Pour the chicken-and-vegetable filling evenly over the puff pastry in the pan.
• Place the second sheet of puff pastry over the filling. Trim any excess and press the edges together to seal. Cut a few small slits in the top pastry to allow steam to escape.
• Brush the top pastry with the 1 lightly beaten egg, covering the surface evenly.
• Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the filling is bubbling. Let the pot pie rest for 10 minutes before slicing and serving.