1. Season a whole chicken with onion powder, garlic powder, salt, and pepper. Roast until golden and cooked through.
2. Once cooked, shred the chicken. Chop onion, celery, and carrot, then cook in butter until softened.
3. Add chicken stock and flour until thickened. Mix in shredded chicken, peas, and heavy cream.
4. Spread out puff pastry, add chicken mixture, provolone slices, and top with another sheet of puff pastry. Seal, brush with egg wash, score, and bake at 400F for 20 minutes or golden brown.
5. Serve and enjoy!
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