I am thinking of making a chicken pot pie. What do you think about using puff pastry, lining a pie pan with the dough, puncturing it and cooking it halfway? And then you brush the crust with egg and add the filling, then top it with another layer of puff pastry? Or would you just use pie crust instead, and follow the same procedure? I like lots of crust, but am unsure about technique. Thanks in advance for all help!