Chicken Pot Pie

1½ cups chicken broth

2 10.5oz can cream of chicken soup

2 15oz cans diced potatoes

2 15oz cans sliced carrots

2 15oz cans whole kernel corn Meat from 1 rotisserie chicken

1 sheet puff pastry dough, thawed per directions on box

1 egg Preheat oven to 400°F. Combine chicken broth, soup, all vegetables and chicken in 9”x13” casserole dish. Mix well to combine. Unfold pastry dough on sheet of parchment paper. Roll out just enough to fit in casserole dish, covering mixture completely. Whisk egg in small bowl. Brush over pastry dough. Bake 40-45 minutes or until golden brown and puffy. Let sit for 5-10 minutes to thicken. Serve hot.