Question about Pot Pie Bottom Crusts

LuvMySoldier · **Question about Pot Pie Bottom Crusts**

I have all the ingrediants to make Turkey Pot Pie (according to a recipe someone posted here...and "thank you", I can't remember who posted it...), but I want to do something a little different with it. I have two containers of cresent rolls that I thought I could use to make both a bottom crust, and top crust. (Just press them together at the creases.). Do I bake the bottom crust for a bit before adding the other ingrediants? Or will this cause it to burn when I cook it with the "filler"? I don't want it be doughy.

Also, I want to take some of the "filler" and make "personal-sized" pies. I have five 3" X 5" loaf pans, which aren't really "meal-sized" (by MY standards, anyways...

), but would be perfect for an elderly gentleman I take food to. Same question about the bottom crust.

Any suggestions???

2littleladies · 09-01-2007, 04:27 PM

I am no expert but I would think that they cresent rolls would come out doughy if you put them on the bottom.

Mom2TwoBoyz · 09-01-2007, 05:23 PM

I would think that if you baked the bottom crust for just a few minutes until the top of the roll starts to get "crusty" (if you know what I mean), then add filling and topping, it should be okay. I make a hamburger pie with cresent rolls on the bottom and I think for that I have to bake the bottom crust for 3-5 minutes. Hope this helps!

LuvMySoldier · 09-01-2007, 06:21 PM

Okay, I think I'll just bake it for a few minutes then.

If it does get overdone, I'll just scrape it off!