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[quote=Anonymous]You can use puff pastry with any pot pie recipe, you just want the filling to be hot before you put the pastry on.  Also, the puff pastry doesn't reheat as well--it gets kind of tough in the fridge.

I've used it with the Cook's Illustrated chicken pot pie recipe:

1.5 lbs boneless/skinless breasts and/or thighs
2 cups low sodium chicken broth
1.5 T vegetable oil
1 medium-large, chopped fine
3 carrots, peel and sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch
salt and pepper

4T unsalted butter
1/2 cup flour
1.5 cups whole milk
1/2 tsp dried thyme (I use poultry seasoning instead because I don't like thyme)
3 T dry sherry (you can leave it out, but it really does add something)
1 cup frozen peas
3 T minced fresh parsley

preheat oven to 400
put chicken and broth in dutch oven over medium heat.  cover and simmer until chicken is just done, 8-10 minutes.  transfer chicken to a bowl, reserving the broth in a measuring cup
increase heat to medium high, heat the oil, sauté onion, carrots, and celery until just tender.  season with salt and pepper.  while vegetables are cooking, shred the chicken into bite sized pieces
transfer the vegetables into the bowl with the chicken
melt butter in the same pan, add flour and cook until golden.  whisk in the reserved broth, milk, and thyme.  simmer until the sauce fully thickens, about a minute.  season with salt and pepper, add sherry
pour sauce over the chicken mixture, stir in peas and parsley, adjust salt and pepper to taste.  pour into 9x13 baking dish and top with pie dough/biscuit topping/puff pastry 
bake until topping is brown and filling is bubbly, about 30 minutes

you can prepare the filling ahead of time and refrigerate or freeze it, but bring it back to a simmer before putting into the pan for baking. [/quote]

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