When the children were little, making pot pies was a mistake because they would only eat the crust and forget about the meat and vegetables. Very frustrating when you carefully fill and top individual pot pie dishes only to have most of the contents returned. And, yes, cries of desperately hungry children 30 minutes later didn’t move my heart to make them a peanut butter sandwich.
The parents, on the other hand, felt that they would prefer a bit more of the crust which evolved into my Deconstructed Beef Pot Pie. Hey, I couldn’t find any laws on the books saying that the crust has to be baked on top of the meat. As you can see from the pictures, the meat gets stewed into a tender treat and the crust can be cut to order. These days, everyone wants their beef pot pie contents on the crust rather than under it. Another plus is that I don’t end up having to crowd four to six individual pot pie dishes into the dishwasher.
The crust is gluten-free and made with butter, some olive oil, and enough iced water to form a dough. I bake it at 400 degrees on a parchment-lined baking sheet.