Chicken Pot Pie

1. Prepare the filling: Melt ½ stick of butter in an oven-safe dish or skillet. Add carrots, onions, and celery. Sauté for a few minutes until softened. Add mushrooms, minced garlic, Cajun seasoning, Garlic & Herb and rosemary. Stir and cook for another 2-3 minutes. Add 2 tablespoons butter and ⅓ cup flour. Cook for 2 minutes to form a roux. Gradually pour in chicken broth and half and half, stirring constantly to avoid lumps. Mix in Better Than Bouillon and Worcestershire sauce. Stir until thickened. Add shredded chicken and frozen peas. Combine well.
2. Prepare the crust: Preheat the oven to 425°F. Cut puff pastry into rounds using a biscuit cutter. Place the rounds on top of the filling. Brush with egg wash.
3. Bake for 20 minutes or until the puff pastry is golden brown.