Puff Pastry Vegetable Pot Pie

0 Preheat the oven to 400 F
1 Add the butter to a large braiser pan or skillet and melt over medium heat. I suggest a pan that's at least 10-12u0022 wide and holds about 3 quarts.
2 Add in the diced carrots and onion to the butter and cook for 5-7 minutes, stirring occasionally
3 Add in the frozen mixed vegetables, garlic and spices. Toss together and cook for another 2-3 minutes. 
4 Add in the flour and stir together. Pour in the broth, milk and the white beans and mix again. Taste and adjust the season to your liking. I added an additional ½ tsp of salt to mine and a dash of black pepper. 
5 Let the sauce cook on medium/low for about 5 more minutes, or until it thickens. 
6 Cut your pastry sheet into 20 smaller rectangles. Once the filling has thickened, take the pan off the fire. Layer the pastry sheets over the top of the filling, overlapping the ends to cover the dish 
7 Brush the pastry with the whisked egg. Place the pan into the oven and bake for 25-30 minutes, until the pastry is crisp and brown. 
8 Garnish with extra herbs and let sit for 10 minutes before serving. 
9 Leftovers can be refrigerated for up to 4 days. For best results, reheat leftovers in the oven at 350 degrees F until warm, for about 10-15 minutes. The oven will keep the crust crisp, but reheating in the microwave is also an option