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In a large saucepan, melt butter.
When butter is melted, add onion and saute until translucent.
Add garlic and stir for 1 minute.
Add in peas, carrots, and 1 cup of bone broth (save other half for later).
Add in thyme, sage, and mix thoroughly.
Slowly add in ¼ cup of flour and mix until thick like a paste.
Add in remainder of bone broth and mix until it looks soupy.
Add in blended cottage cheese and chicken and mix.
Taste pot pie filling and add salt as needed.
Add filling to a casserole dish (mine is 8x11).
Cut puff pastry into strips and make a basket weave on top of the filling.
Mix 1 egg and add egg wash onto puff pastry.
Bake according to puff pastry instruction - mine was 20-25minutes at 400 degrees.