Cindy Hamilton wrote:
>
> The pot pie originally had no bottom crust. The frozen food industry
> has accustomed people to having a two-crust pot pie. I'm willing to
> go along with calling a two-crust pie a pot pie, since language evolves*,
> but a one-crust pot pie is still a pot pie.

I'll occasionally buy a Banquet pot pie. The turkey ones are good. They
have top and bottom crust but my only problem with that is the amount of
filling. They would be much better with more filling. It's just a bit
too much crust with what they sell now.