Set a large skillet over medium heat. Once hot add the butter, finely diced onions, peppers, kosher salt, and pepper. Cook four to five minutes stirring a few times.

Add the garlic and cook for one minute. Then add the heavy cream, wine, old Bay seasoning, and the chicken or seafood base. Bring to a boil then reduce the heat to simmer for 25 to 30 minutes stirring a few times, it should reduce by almost half.

Stir in the crab meat, shrimp, sliced green onions, and lemon juice. Cook four to five minutes stirring a few times.

Pour the seafood mixture into a 9 x 13 casserole dish. And let it cool slightly while you roll out the puff pastry dough.

Sprinkle the flour on a cutting board and lay the puff pastry over top. Use a rolling pin to roll it out slightly. Then place it over the 9 by 13 casserole dish, it's OK if it overlaps slightly.

Crack the egg into a bowl and add just a tablespoon of water and beat it with a fork. Brush the egg mixture over the puff pastry dough. Then use a small knife to poke a few holes in the puff pastry dough to vent it.

Note: You will not use all of the egg just brush enough so that the puff pastry is coated.

Place the casserole dish on a tray just in case some of the filling bubbles over. Bake in a 400 degree oven for 24 to 26 minutes or until the puff pastry is cooked and golden brown.

Let it cool for at least 10 minutes before serving.

Note: The filling is not meant to be as thick as a traditional pot pie, letting it cool longer will create a thicker filling.