Meanwhile, in a large saucepan, melt the butter over medium heat. Then add your onions and rosemary and cook everything for about 5 minutes, until the onions are soft.
04Add the cream of chicken soup and your milk, then throw in a bit of seasoned salt and some freshly ground black pepper, to taste. Stir continuously so that nothing burns! Simmer and stir everything for about 5 minutes to thicken the sauce and really meld the flavors together.
05Add all your veggies and chicken to the saucepan and mix well. Do a little taste test to make sure it’s well seasoned!
06Divide this mixture into 4 large ramekins or oven-proof bowls (I used my Corningware). Roll out your puff pastry (1 or 2 sheets, depending on the surface area of the bowls you need to cover—I used 2 sheets for 4 pies). Cut each piece of puff pasty into 2 squares and place on top of your oven-proof bowls. If you have a lot extra hanging over the sides, just fold it up over the top. Using a sharp knife, cut holes in the middle of the puff pastry for ventilation.
07Mix a little water with your egg yolk and brush the mixture over the top of each puff pastry. This will give it a nice, golden brown shine when it is done. Bake the pies for 20-25 minutes until the pastry is browned. Remove from the oven and let cool for 5-10 minutes before eating.