Chicken/Turkey/Beef Pot Pies, crust on the bottom or not?

[edtricia]

I make my own with two store bought crusts. I line the pan (I use an oven safe 12" skillet) with one crust, then put it in the oven to bake while I finish prepping the filling, maybe 10 min or so. I do a fairly thick filling, not much excess liquid. Then I fill the partially baked crust, pour in the good stuff, and unroll a second crust and cut slits in it. No one has mentioned the soggy crust issue with this method.

 

[Poohbug]

The only reason we are cheated out of a bottom crust is because it is cheaper for them to make.

I make sure that my pot pie has a bottom crust or I don't buy it.

 

[LBIJim]

I like the bottom crust. Yes, it can be gummy or gluey and usually I won't eat stuff like that, but I make an exception for pot pies. For me, the top crust is usually the problem. I don't like it if it gets too flaky or dried out. No, breaking it up and dipping it into the gravy is not an option.

Jim

 

[OceanAnnie]

I always feel VERY cheated when I get a pot pie with no bottom crust.

Me too. It is not a good surprise.

 

[Jennasis]

If the bottom is raw, gummy, greasy etc then it wasn't made properly.

 

[Keli]

They were making pot pies on the chew a few weeks ago and Michael didn't put a bottom crust on it. Clinton and Daphne both mentioned that was their favorite part. Not me though. When I eat carbs I want them to be delicious and the bottom crust just isn't good enough to be worth the carbs to me.

 

[lizzyb]

I only have it on top.

 

[SirDuff]

I'm eating a pie I made for dinner. Not only does it not have a bottom crust, the top is phyllo.

 

[aristocatz]

I voted "don't care" because I'm not all that interested in the crust. I love the filling and would be just as content with a bowl full of filling and maybe a soft buttered roll on the side.

 

[Lilliputian]

I use a top and bottom crust when I make it with pie crust. If I use biscuit dough, then I just put that on top. I suppose that does make it "chicken cobbler," but I'm not going to call it that because it's one of my family's favorite foods and they wouldn't eat it if I called it that.

 

[MomofKatie]

A little OT, but I LOVE dumplings! They're light and fluffy and if steamed properly are cooked all the way through and floating prettily on top of the gravy like little puffy islands of tasty deliciousness! Mmmm, dumplings! (Much better than greasy raw bottom crust sludge. )

Southern style chicken 'n dumplings is not like that. The dumplings are more like large thick noodles. They are dense and moist and they soak up the yummy thickened chicken broth they are served in. I LOVE me some good southern chicken 'n dumplings!!

 

[sk!mom]

Absolutely need a bottom crust but also need to be homemade in my opinion. I haven't had a frozen pie since childhood.

 

[Sparkly]

Of course!

 

[North of Mouse]

DW is crazy for Chicken Pot Pie. But is disappointed that Marie Callendar, KFC and Boston Market all have suddenly started putting crust only on the top. She says the best part of a pot pie is the gravy soaked bottom crust.
Any other pot pie fanatics out there? How do you feel?

I make my own - much better than any frozen ones out there. It's very simple, starting with Pillsbury refrigerated crusts and is absolutely delicious - none of the ready made ones come close in taste - and yes, it 'must' have a double crust!!

 

[ronandannette]

Southern style chicken 'n dumplings is not like that. The dumplings are more like large thick noodles. They are dense and moist and they soak up the yummy thickened chicken broth they are served in. I LOVE me some good southern chicken 'n dumplings!!

Ewww. Thanks for the heads up. Otherwise I'd maybe order that dish somewhere in my travels and be shocked.

 

[tvguy]

Ewww. Thanks for the heads up. Otherwise I'd maybe order that dish somewhere in my travels and be shocked.

I've never seen light and fluffy dumplings, kind of defeats the whole reason they exist.....to soak up the sauce.

 

[Feralpeg]

We don't buy the frozen ones, just have them in restaurants. We were at Marie Callendar last night, and it only had a top crust.

Marie Callendar frozen pot pies are good. We eat them on a regular basis. They have crust on both the top and bottom.

 

[MomofKatie]

Ewww. Thanks for the heads up. Otherwise I'd maybe order that dish somewhere in my travels and be shocked.

Bless your heart! Come to my house and I'll make you chicken 'n dumplings so good, they'll make you want to slap your mama. They really are wonderful!

I make homemade chicken pot pie- no frozen stuff for us. I use my mother's crust recipe, and there must be bottom and top crust. DH says the crust is the best part of pot pie.

 

[tvguy]

Marie Callendar frozen pot pies are good. We eat them on a regular basis. They have crust on both the top and bottom.

This was in their restaurant. We don't buy the frozen ones.

 

[Robinrs]

My uncle LOVES pot pies and would eat one for every single meal if he wanted to!

I got a miniature pie maker and make my own. I actually buy the pot pie filling, add more veggies and make it with both bottom and top crusts.

This is the one I use by Wolfgang Puck. They come out perfect!