Stir in the chicken, salt, pepper, Italian seasoning and thyme. Transfer
to a baking dish at least 2 inches deep. Place the puff pastry sheet
loosely over the filling and crimp the edges, if desired. Brush the
pastry with the egg wash and sprinkle with fresh black pepper. Bake
for 20 minutes or until pastry is golden brown and puffed. Let stand
for 5 minutes before cutting.
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