Unfold 1 puff pastry sheet on a lightly floured surface.
Roll the pastry sheet into a 12-inch square.
Press the pastry into an 8 inch x 8 inch square casserole dish.
Trim the excess pastry.
Prick the pastry thoroughly with a fork.
Place aluminum foil onto the surface of the pastry.
Place in the oven and bake for 25 minutes.
Remove from the oven and remove the aluminum foil.
While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery and bell pepper, cook for 5-6 minutes.
Add the garlic and cook for an additional minute.
Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
Slowly stir in the broth and heat to a boil.
Cook and stir until the mixture boils and thickens.
Add the old bay seasoning, oregano, thyme, cayenne pepper, red pepper flakes, kosher salt and black pepper.
Add the shredded chicken, hot sauce, peas and 3 tablespoons parsley. Stir to combine.
Remove the skillet from the heat.
Spoon the chicken mixture into the already cooked puff pastry in the casserole dish.
Unfold the remaining pastry sheet on a lightly floured surface.
Cut the pastry sheet into 6 equal strips.
Weave the strips of puff pastry over the chicken pot pie filling. Trim any excess pastry.
Combine the egg and water to make an egg wash, then brush it over the pastry strips. Sprinkle with the remaining parsley.