I have made this recipe several times since first trying it out and it has been a big hit with vegetarians and meat lovers alike. I use puff pastry to create a top crust only pot pie, and the magic number seems to be 400 degrees for puff pastry. A sheet cut to size, laid over the top and slit to steam baked at 40 minutes will be lightly brown. I will leave it in a bit longer and peek at it until I get a nice golden brown on the crust. The filling is creamy and delicious, I steam frozen vegetables until tender while mixing the potato soup base and then add the vegetables to the base to season and finish cooking through to let all of the flavors blend together. My secret to making this dish universally loved by meat lovers is to use rotisserie chicken seasoning and a bit of pepper. This gives the pie a distinct similarity to a regular chicken pot pie while still remaining vegetarian friendly! Because I use puff pastry to make this extra decadent, I do recommend letting the filling cool before laying over your top crust to keep the pastry from being doughy in the center. Cooling the filling allows the pastry to puff correctly in the oven! I have used cauliflower, broccoli, carrots, peas and corn for a hearty vegetable filling. I even added red peppers once for a twist. This is so easy and delicious!
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I have made this recipe several times since first trying it out and it has been a big hit with...