• Preheat oven to 350℉.

Making Herb Bundle

• Combine the rosemary and thyme sprigs with the sage leaves. Using kitchen twine, tie them together to form an herb bundle.

Pot Pie Filling

• Heat oil over medium heat in a stock pot and add onions, carrots, and celery (mirepoix).
• Saute until onions become translucent.
• Add minced garlic and saute for one additional minute.
• Add flour and stir for an additional minute.
• Add chicken base and water.
• Bring to a boil and let the thickened mixture simmer for 3 minutes.
• Add chicken, peas, and corn. Bring to a simmer, stirring it occasionally.
• Add the milk and the herb bundle.
• Allow the mixture to simmer for approximately 25-30 minutes.

Assembling the Pot Pie

• Remove the mixture from the heat and remove the herb bundle.
• Pour the mixture into a 9x13 baking dish.
• Cover the top of the mixture with the Puff Pastry sheets.
• Brush the top of the pasty with an egg wash.

Baking

• Bake in the oven for 30-minutes or until the pastry crust has browned and is flaky.
• Remove it from the oven and let it stand for 10 minutes before serving.
• Enjoy!