Preheat your oven to 400°F (200°C).

Lightly grease a casserole dish with cooking spray or butter.

In a large mixing bowl, combine the shredded rotisserie chicken, frozen peas, diced carrots, corn, and cream of chicken soup. Stir until well mixed.

Pour the chicken and vegetable mixture into the greased casserole dish.

Unroll the thawed puff pastry and lay it over the filling, sealing the edges.

Bake for 25-30 minutes until the puff pastry is golden brown and filling bubbles.

Allow the casserole to cool for 5-10 minutes before serving.