Bottom line up front: This was very, VERY good. I will definitely make this again, even though it does take some time and effort to put together. I followed some of the advice I found in other reviews: I doubled the flour, butter and milk to avoid dryness; I decreased the amount of oregano by about half and added about half a teaspoon each of rosemary, sage and thyme (all dried); I added frozen peas (peas are a MUST in a pot pie, if you ask me); I decreased the potatoes by about half; and I used a puff pastry top crust and no bottom crust because I don't generally like a bottom crust anyway. Having never worked with puff pastry before, I had to ask around to find out how much to thaw from the frozen package. It turns out that one "standard" size sheet of puff pastry will pretty much cover a 13X9 casserole dish, with just a little bit of rolling or creative cutting/stretching. I placed the pastry directly on the topping with no pre-baking, and I baked it for about 30 minutes at 400. I did make one mistake with the puff pastry: I tried to get fancy with cut-out shapes instead of just cutting some slits in the sheet. I used a rolling cookie cutter and then placed the shapes on top of the filling, thinking it would look pretty when it was done. I didn't realize that the cookie cutter I used was way too detailed and we wouldn't be able to tell what the shapes were supposed to be by the time it was cooked! Tasted GREAT, but next time I'll do a lattice!
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Bottom line up front: This was very, VERY good. I will definitely make this again, even though...