How can I get my puff pastry to rise? When I made chicken pot pie, the filling was fine but the puff pastry on top didn't puff up though it did cook through.
How can I remedy this? 

The pastry was the store-bought frozen variety. The temperature was 375 °F and I used and egg wash for the glaze.
Did at any point you crimp the puff pastry? If you press the layers together too hard you will cause the dough not to puff. I don't think temperature was the issue here if you said it cooked all the way through.