• 2 onions, chopped
• 12 oz frozen peas and carrots
• 12 oz frozen corn
• 6 cooked potatoes, diced
• 2 cans chicken gravy
• 1 Tbsp Borsani (or any other seasoned salt)
• Rotisserie chicken, cut up in bite size pieces
• Egg yolk
• 4 Pepperidge Farms Pastry Puff (2 packages of 2 each)

Sautee onions chopped in ¼ cup olive oil and 1 stick of butter. Add frozen peas and carrots and cook until tender.

Add cooked potatoes. Add 2 cans Chicken Gravy. Add seasoning to taste.

Pour into one of the pastry puffs that has lined the bottom of a pie pan. Cover with the other pastry puff and pinch edges. Brush egg yolk on top.

Bake at 350º covered with foil for 20 minutes.

Remove foil and continue to bake for 40 minutes.