Carefully lay re-rolled puff pastry over the pie dish. Trim. Throw into an oven pre-heated at 225C set immediately down to 200C for 25mins. Rest for 5 minutes. Serve. You want to puff as much of the pastry as possible before it sags into the filling... without burning the top lay...
I used frozen Pepperidge Farm Puff Pastry for a light, crispy, flaky crust. It needs to defrost in the refrigerator for at least 6 hours before using it. I needed 2 boxes to cover 7 individual pot pies. (You can use a prepared pie crust; or make your own crust, if you prefer.) ...