Alas, this version has no bottom crust but the crunchy top crust hangs way over so that there still is a goodly amount of crust -- husband Jim thinks that's the best part!
I've started to do what the Barefoot Contessa does by sprinkling both salt and pepper over the top of the pies. With a brush of egg wash, it makes for a pretty presentation.
Pot pies are simple (and you can make any version you want -- we seem to prefer chicken) and a great after Thanksgiving day meal with the leftover turkey.
I seem to be channeling Ina Garten as of late -- her pot pie recipe is very good. Her crust remains my favorite. She was the one that took me from pastry challenged to a pastry pro.
It's really cool on the prairie today and will be even colder tonight . . . with bringing all of the pot plants in today, a pot pie will make a grand dinner.