On Thu, 28 Apr 2011 21:45:11 -0700, Terry Pulliam Burd
> wrote:

> Most commercial, frozen pot pies have a
> bottom crust that I don't think anyone (even home cooks) have ever
> gotten right.

When I make it, pot pie is a top crust only and I use deep individual
dishes.

--
I love cooking with wine.
Sometimes I even put it in the food.