Oh pshaw, on Tue 11 Dec 2007 07:23:44a, Karen AKA Kajikit meant to say...

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To me, a pot pie requires a shortcrust pastry crust, both top and bottom.
Otherwise, it's a type of cobbler or a stew with biscuits on top.

For a try pot pie, I form and prebake the bottom crust, then fill it and
put on the the top crust and bake until filling is hot and top crust is
done.



--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

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