Prepare the broccoli and chicken

• Chop the broccoli finely so the filling doesn't become bulky.
• Pull the chicken from the rotisserie chicken, discarding the skin, bones and cartilage, and pull it into pieces.

Sweat the aromatics and vegetables

• Melt the butter in a pot and add the garlic and onion.
• Cook until fragrant, then add the shredded carrots and let them cook down.
• Add the diced potatoes and stir for a few minutes.

Make the roux and add the stock

• Add the flour and cook it off, stirring, for about 5 minutes.
• Pour in the chicken stock and mix well, scraping up any lumps of flour.
• Bring to a simmer.

Add chicken and seasonings

• Add the chicken and stir.
• Season with garlic powder, onion powder, complete seasoning, black pepper and salt, going easy on the salt since cheese will be added.

Cook the broccoli

• Add the chopped broccoli gradually and stir it in.
• Let it cook down until tender.

Add cream and cheese

• Pour in the heavy cream and bring back up to a simmer.
• Add the extra sharp cheddar and stir until melted.

Thicken the filling

• Stir in the cornstarch slurry and bring to a boil until the filling is thick enough for a pie.

Line the dishes with pastry

• Cut the puff pastry to the shape of the pot pie dishes and press it down.
• Prick the bottom with a fork so it can breathe.
• Fill each dish with the pot pie mixture and press it into the grooves.

Top and brush with egg wash

• Trim the edges of the pastry and cut two slits in the top.
• Brush lightly with egg wash, getting into all the cracks so it browns properly.

Bake

• Bake at 200 °C until the pastry is golden brown and puffed.