Preheat the oven to 425F

Over medium heat add 2 tablespoons of olive oil to a large pot. Once hot add the onion and cook until translucent, about 5 min. then add garlic and cook one more min. (If using fresh broccoli add now and cook for about 2 min)

Then add the shredded rotisserie chicken and all the remaining vegetables. Season with salt and pepper. Stir until warmed through.

Add the stock to the pot with chicken and vegetables along with the bay leaf and stir to combine, season with a little more salt and pepper.

Add in the bouillon and fresh thyme, stir and bring to a boil.

While you are waiting for the stock to boil, in a small bowl or cup, whisk the milk and corn starch together. With the stock boiling pour in the milk mixture. Stir to combine and allow to boil for a minute then reduce heat to a simmer. Season with a little more salt a pepper. Note: After simmering for a while the mixture should start to thicken.

While the chicken mixture is simmering, roll out the puff pastry. Using a round cutter (or the top of a drinking glass) cut out as many round circles as you can from the sheet of pastry. Place the rounds on a baking sheet lined with parchment paper and coat with egg wash.

Bake 10-15 minutes at 425F or until golden brown.

Serving: spoon chicken filling into individual bowls and top with baked pastry rounds. Serve immediately!