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.

All-purpose flour, for dusting. 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted (see note) 1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash ...

Thaw the puff pastry according to the package directions. Preheat the oven to 400ºF. Butter an 11 x 7-inch glass baking dish or coat with nonstick spray.

Add the chicken, peas and onions and simmer uncovered for 5 minutes. Remove from heat. Remove the Parmesan rind and add the remaining ¼ cup sherry and the parsley.

Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens.

A pretty patchwork pastry top gives this chicken pot pie a new look. To make the pastry squares, roll out one puff pastry sheet into a 12-inch square, then using a paring knife or kitchen shears ...

“Chica!” came a shout from inside a 300-year-old farmhouse just off a bucolic dirt road. We hopped out of the car, now parked ...

Preheat oven to 425°F. Place chicken, 2 teaspoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a large bowl; toss to coat.