Creamy delicious gravy, smoked chicken breasts, tender vegetables topped with a buttery puff pastry dough. I cut dough into pumpkins and layered them on top with an egg wash! So delicious🍁🍂

 Ingredients:
1 egg
1 tablespoon water
1 package of frozen puff pastry sheets, thawed
1/2 cup salted butter
1 cup celery, diced
3 carrots, chopped
1 tablespoon onion soup mix
1/8 teaspoon nutmeg
2 teaspoons dried parsley
2 teaspoons dried thyme
2 teaspoons kosher salt (to taste)
Pepper to taste
1 small yellow onion, chopped
3 garlic cloves, minced
1/2 cup AP Flour
1 container of chicken stock (4 cups)
4 cups shredded smoked chicken or rotisserie chicken
1 cup frozen petite sweet peas, thawed
1/4 cup heavy cream
1 tablespoon Dijon mustard
Fresh thyme

Directions:
Preheat oven to 400F. Cut out puff pastry and put in the freezer for 15 minutes.  Heat butter in sauté pan, add carrots and onions.  Stirring frequently until half tender, adding a dash of stock as needed.  Add one more tablespoon of butter and add garlic until aromatic. Add the flour and seasonings. pour in chicken stock.  Bring to a boil add chicken peas, cream and mustard.  Reduce until thickened.  Whisk egg with water.  Layer puff pastry over pot pie and brush with egg wash. Place pot pie on baking sheet and bake until top is browned and filling is boiling. About 20-30 minutes.  Allow to rest for ten minutes before serving.  Top with fresh thyme.