Creamy Chicken Pot Pie

I had some puff pastry left over from another recipe and was trying to figure out what to do with it. Instead of the traditional biscuit topping for chicken pot pie, I used the pastry. The puff pastry is flaky and crunchy and adds a great texture to this creamy pot pie.


Ingredients
1 package puff pastry
1 can 98% fat free mushroom soup
1 can 98% fat free chicken soup
1/4 cup chicken stock
1 Tablespoon cornstarch
2 Tablespoons water
2 cans diced chicken breast
1 can mixed vegetables
1/2 cup frozen corn
1/4 tsp white pepper
1 egg


Pre-heat oven to 425. Set puff pastry out to thaw. In a medium saucepan, combine both soups and stock on low heat. Make a slurry with the cornstarch. To do this, combine cornstarch and water in a small bowl until it looks like a "slurry." Slowly pour into soup mixture. Cook for about 3-5 minutes until just heated through. In a medium bowl combine chicken, vegetables, corn and pepper. Stir in soup mixture. You can either pour mixture into individual ramekins or a 11 X 7 Baking Dish. If using the baking dish, only use one sheet of puff pastry. If using ramekins, cut sheets into 4 even squares. Pour mixture into dish. Lay puff pastry on the mixture making sure it lays over the edges of the dish. Make an egg wash by scrambling egg with a splash of water. Brush pastry with egg wash. Cut slits in the pastry to vent. Bake for about 15 minutes or until pastry is golden brown.