Creating Tomato Soup Pot Pies with Cheddar Puff Pastry involves simple steps that anyone can follow:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Heat the Soup: In a saucepan, heat the canned tomato soup over medium heat. Stir occasionally until warmed through.
3. Mix in Cheese and Vegetables: Add the shredded cheddar cheese and mixed vegetables to the soup. Stir until the cheese is melted and the mixture is well combined.
4. Season: Add the olive oil and Italian seasoning, mixing well. Taste and adjust seasoning as desired.
5. Prepare Pastry: Roll out one sheet of puff pastry and cut into rounds. You’ll need enough for the bottom of your dishes.
6. Fill Dishes: Place the pastry rounds into greased ramekins or pie dishes. Fill with the tomato soup mixture, leaving some space at the top.
7. Top with Puff Pastry: Roll out the second sheet and cut to fit the tops of the ramekins. Seal the edges by crimping with a fork.
8. Egg Wash: Beat the egg and brush it over the tops of the pastry for a golden finish.
9. Bake: Place in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
10. Cool and Serve: Allow to cool for a few minutes before serving. Enjoy!

By following these straightforward steps, you will end up with incredible Tomato Soup Pot Pies that are sure to impress everyone at your dinner table.