1. Preheat oven to 375 degrees.

For The Crust

1. Meanwhile roll out refrigerated crust for the bottom crust and place into 9-inch deep crust pie pan. OR
2. Remove one defrosted pie crust from refrigerator and allow to come to room temp on counter after fitting into a 9-inch deep crust pie pan OR
3. Roll each puff pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate.

Filling

1. In a large mixing bowl whisk together the chicken stock, soups and poultry seasoning (set aside)
2. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
3. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
4. Add the soup mixture to the pot , stirring constantly for one 1minute more until it begins to thicken.
5. Add half and half, salt and pepper, as you continue to stir.
6. Remove from heat.
7. Add in the chicken and veggies and mix well returning to low heat for approximately 2 more minutes being certain ingredients are mixed well.
8. Remove from heat again
9. Spoon mixture into prepared pie pan and level as needed.

Prepared Top Crust Options

1. Place remaining piecrust over filling; fold edges under, sealing to bottom crust, and crimp. Cut 4 to 5 slits in top of pie for steam to escape. Place pie on a jelly-roll pan.

Puff Pastry Top Crust Option

1. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.

To Cook

1. Bake at 375° on lower oven rack 50 minutes. Brush lightly with melted butter and return to oven (covering the edges if needed to prevent burning)
2. and bake 5 minutes or until filling is bubbly and crust is golden brown.
3. Allow to cool 15 minutes.