I'm going to assume that you don't want a regular pie crust like the ones used for fruit pies. If you want a thick flaky crust, try using puff pastry, found in the freezer case of the supermarket (just make sure you aren't getting filo). Or you could put biscuit dough on top of the pot pie and that can be the thick crust. It will bake up nice and thick, but tender.
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I'm going to assume that you don't want a regular pie crust like the ones used for fruit pies. If you want a thick flaky crust, try using puff pastry, found in the freezer case of the supermarket (just make sure you aren't getting filo). Or you could put biscuit dough on top of the pot pie and that can be the thick crust. It will bake up nice and thick, but tender.