Cut out puff pastry rounds to just fit over the filling. Brush the top with egg wash. Bake 15 to 20 minutes or until pastry round is puffed and golden brown, and the filling is bubbly.

Drape over the baking dish, gently pressing the pastry where it touches the rim of the dish. Bake for 30 to 35 minutes or until the pastry is golden brown. Remove from the oven and let sit for 5 ...

Allow your Dutch oven chicken pot pie to cool for at least 5 minutes. This will help the filling thicken up a bit and prevent it from spilling out.

From "America's Test Kitchen," an elegant, lattice-topped chicken pot pie with spring vegetables. Definitely gonna make this for a special occasion. Like my parents -- they would love this.

You can use puff pastry, or a sheet of pie dough, if you prefer. Thaw the pastry in the refrigerator according to the package directions, and preheat the oven to 400°F. Grab a can of creamy ...

Step 10. Set aside 1 Tbsp. cream.Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until ...