For the Rotisserie Chicken Pot Pie:

• Preheat the oven to 425°F. Make sure your puff pastry is thawed, but keep it in the fridge until ready to use.

• Heat a large skillet (make sure it is ovenproof if not using ramekins) over medium heat. Melt 2 tbsps of butter and add in your onions, carrots, celery, and potatoes with a pinch of salt and pepper. Cook on medium heat, stirring often until the potatoes are just under fork tender, about 14-15 minutes. Add olive oil as needed if the veggies stick to the pan. 

• Add the remaining 3 tbsp of butter to the skillet and once melted, add in the garlic and cook for 30 seconds. Add thyme, sage, and mushroom powder and toast for another 30-60 seconds.

• Sprinkle in the flour and mix, cooking for 30-60 seconds until you no longer see any flour streaks.

• Slowly pour in your chicken broth while gently stirring and cook until thickened, about 1-2 minutes. 

• Reduce the heat to low, then stir in the cream and parmesan cheese. Taste to adjust for seasoning. Shut off the heat and stir in your shredded chicken and peas and let cool slightly.
• Assemble the pot pie.
  • For individual pot pies: Roll out the puff pastry sheets slightly, then cut into pieces about 2 inches wider than your ramekins to allow for overhang. Divide the filling evenly among the ramekins, then drape the puff pastry over each. Cut a small slit in the center of each to allow steam to escape.
  • For one large pot pie: If using a 10-inch oven-safe skillet, leave the filling directly in the skillet. Otherwise, transfer it to a 2- to 2½-quart baking dish, such as an 8×8- or 9×9-inch dish. Roll out 1 sheet of puff pastry slightly and place it over the filling, tucking the edges in around the sides as needed. Cut a few small slits in the center to allow steam to escape.
• Place the ramekins, skillet, or baking dish on a baking sheet to catch any drips.

• In a small bowl, whisk together the egg with 1 tbsp water and brush the puff pastry with the egg wash, then season over top with thyme and flaky sea salt

• Bake at 425°F on the middle rack of your oven for 20-25 minutes or until golden brown all over. Remove and let cool 5-10 minutes before serving. 

• To reheat: reheat in a 350°F oven for 10-15 minutes or until warmed through.