Chicken Turnip Pie

I have found a delicious success! Check it out in all it's glory:

Before Puff Pastry, BPP

Chicken Turnip Pie (Adapted from Cooking Light July 2012)

Maybe 5 pieces of cooked bacon, shredded into small bits.
Chicken,  shredded
Olive Oil
1 Red Onion, chopped
2 medium turnips, chopped
Carrots, chopped
1 Leek, chopped
Chicken Broth
Pepper
Peas or Corn

1 sheet of Puff pastry
2 eggs
1 Tbsp butter, melted
1 tbsp milk

1. In a pan, heat olive oil on medium high heat
2. Add carrots, turnips, and onions, let cook
3. Cook chicken until no longer pink
4. Add bacon and chopped leak
5. Add chicken broth
6. Once everything cooks and begins to become tender, add peas or corn
7. Put mixture into a larger casserole dish, or into individual servings.
8. Fold puff pastry sheet over dish, folding sides inside of dish.
9. In bowl, add eggs, butter, and milk. Whisk.
10. Take a brush and spread egg mixture onto puff pastry.
9. Back at 450 for 45 minutes, or until puff pastry is golden. Do not allow it to get too dark burn. It is then burned. See photo for example. Whoops.

This was in the oven a little too long.