Chicken & Puff Pastry

I cubed the chicken and tossed with garlic and onion powder, salt, pepper and some Worcestershire sauce.
Put in the oven at 350 for 30 minutes, then at 325 for another 1.5 hours until nice and tender. Drain well. (Use a strainer over a bowl while you make the veggies.)
In as cast iron frying pan, add butter, 3 leeks (washed and chopped, I didn’t use the large outside parts of the leeks) and 2 carrots diced. Sautee until tender. Add frozen peas.
In a bowl add 2 packages softened cream cheese and one eggs, mix well. Add the cooked and cooled chicken, and vegetables. At this point, I likely should have made chicken gravy to give it a flavour boost. Just cream cheese isn’t enough flavour for my liking. Combine well.
Place one of the sheets of puff pastry down. Mine were almost still frozen, just barely able to roll it out. This gave me time to work with it before it got soft. Add filling to centre area, leave about an inch of nothing all around the edges, use a beaten egg to brush that area, place top puff pastry on, seal edges, I used a fork then crimped and rolled the corners in.
Put slits in the top. I use an exacto knife, brush with remaining egg wash. Sprinkle Kosher salt on top. Bake in preheat over, 375 for about 35 minutes.. maybe a few more until golden brown. Let it sit for 5 minutes before slicing.