I have a question about the recipe "Deep-Dish Chicken Pot Pie" from Erin McDowell. Would the baking time change if the top crust was made of full puff pastry instead?
Don’t use puff pastry for the entire deep dish pie, if switching to puff pastry then only use as the top, no crust on the bottom or sides.
Be sure to cut a vent in the puff pastry and it will likely bake much faster- check at 20min and reduce oven temp by 50 degrees if it’s browning too quickly. Will probably take 30-40min to bake, easy to tell with puff pastry when it’s done.