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Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook 3 to 5 minutes, or until the onion is translucent.
Stir in the gravy and cream and heat gently. Add the peas and carrots, sherry, Pork and Poultry rub, thyme leaves, and chicken or turkey meat and simmer for 5 to 10 minutes. Add salt and pepper to taste.
Coat 4 individual serving casserole dishes or bowls with cooking spray. Divide the gravy and chicken mixture among them.
Unroll the puff pastry sheet on a lightly floured countertop. Let thaw slightly. Cut it into four equal pieces, each large enough to fit over the casserole dishes. Make several small slits in the center to let the steam escape.
Position each puff pastry on top of the pot pie filling, crimping any overhang. Brush lightly with the egg wash. Transfer the pot pies to a rimmed baking sheet lined with foil.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Bake the pot pies for 30 minutes, or until the puff pastry is nicely browned and the filling is bubbling. Serve immediately. Enjoy!
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