I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I use, and the recipe works fine.  At one point, I made this recipe with plain old puff pastry, and it turned into a soggy mess. Thus, I concluded that pre-made croissant dough is suitable for wettish oven dishes, and I've been able to use it as such. However, it has a slightly sweet innate flavor, which isn't always appropriate.   Thus: what other dough(s) can be used to create oven dishes with fairly moist contents? 
I've done pot pies with both puff pastry, and with the refrigerated croissant dough.  A few things I've noticed:   It will not work from a frozen state.  You need to thaw the puff pastry for it to work.  (my assumption is that it doesn't get the fast heat it needs to puff, as you've got a heat sink right below it with so much moisture) It will not work as a complete sheet.  You want to cut it into smaller squares or triangles, so there's a gap for steam to escape, or at the very least, vent it like you would a pie.   I've also done 'drop biscuit' dough in similar dishes ... you might also want to look at dumpling recipies, to see how they compare. 