Preheat your oven to 425°F and grease a 9x13-inch baking dish with non-stick cooking spray.

Bring a medium pot of water to a boil, add 1/2 tsp salt, and parboil the diced potatoes for 8–9 minutes. The potatoes should be tender on the outside but firm in the center. Drain and set aside.

Toss the diced chicken thighs with 1 tbsp avocado oil, 2 tbsp Bailee's Kitchen All-Purpose Seasoning, and 1 tsp Italian seasoning.

Heat 1 tbsp avocado oil in a large pan over medium heat. Add the seasoned chicken and cook for 5–6 minutes, until no longer pink in the center. Remove chicken with a slotted spoon, leaving some juices in the pan.

Add 2 tbsp butter to the same pan. Stir in onions, celery, and carrots. Season with 1 tbsp Bailee's Kitchen All-Purpose Seasoning and 1 tsp Italian seasoning. Sauté until vegetables are soft.

Stir in garlic and cook for 1 minute. Sprinkle flour over the veggies and cook for 2–3 minutes on medium-low heat to eliminate the raw flour taste.

Gradually stir in chicken broth until the mixture thickens. Add soy sauce, peas, cooked chicken, parboiled potatoes, and 1 cup heavy cream. Mix well and adjust seasoning if needed.

Pour the mixture into the prepared 9x13 baking dish. Cut puff pastry sheets into squares and layer them over the top, slightly overlapping.

Whisk together the egg and 1/4 cup heavy cream (or milk). Brush over the puff pastry. Sprinkle with Italian seasoning and Parmesan cheese.

Bake for 30–40 minutes, or until the puff pastry is golden brown and fully cooked.

Let the pot pie sit for 5 minutes before serving. Enjoy warm!

Note: If you don’t have Bailee's Kitchen All-Purpose Seasoning, substitute with a mix of salt, pepper, garlic powder, onion powder, and smoked paprika.